Captain in Jaipur, भारत

Position Overview

We are seeking an experienced and professional Captain to join our Food & Beverage team in Jaipur. We are a premium vegetarian restaurant with a full bar. The Captain is a key front-of-house leader responsible for delivering exceptional guest experiences, supervising the service team, and maintaining the highest standards of hospitality service. This role requires strong leadership, attention to detail, and a genuine passion for creating memorable dining experiences.

Key Roles & Responsibilities

• Lead and supervise the restaurant service team during shifts, ensuring smooth, efficient, and high-quality service delivery.
  
• Greet and seat guests, present menus, explain daily specials, and provide knowledgeable recommendations on food and beverage offerings.
  
• Take accurate orders, coordinate with the kitchen and bar teams, and ensure timely and correct delivery of food and drinks.
  
• Monitor table service standards, including mise-en-place, table setup, clearing, and resetting, to maintain a polished and professional dining environment.
  
• Handle guest inquiries, special requests, dietary requirements, and complaints with professionalism, empathy, and a solution-oriented approach.
  
• Upsell menu items, beverages, and promotions in a natural and guest-centric manner to enhance the overall experience and support revenue goals.
  
• Train, coach, and mentor junior service staff (waiters, busboys, runners) on service standards, product knowledge, and guest interaction skills.
  
• Conduct pre-shift briefings, assign station duties, and ensure all team members are prepared and aligned with service expectations.
  
• Maintain strict hygiene, grooming, and operational standards in line with hotel/restaurant policies and local health regulations.
  
• Assist in inventory control of service equipment, linen, and consumables; report shortages or maintenance needs promptly.
  
• Support the Restaurant Manager / F&B Manager in achieving service excellence targets, guest satisfaction scores, and operational efficiency.
  
• Contribute to continuous improvement by sharing guest feedback and suggesting process enhancements.
  

Departmental Goals

• Consistently achieve and exceed guest satisfaction scores related to service quality and attentiveness.
  
• Support the team in meeting or exceeding daily/weekly revenue and average check targets through effective upselling and service excellence.
  
• Maintain zero major service complaints and ensure swift, effective resolution of any issues that arise.
  
• Build a high-performing, motivated service team through effective coaching and on-the-job training.
  
• Uphold brand service standards and contribute to the overall reputation of the outlet as a preferred dining destination.
  

Requirements

Required Qualifications & Experience

• Minimum 2–4 years of experience in fine dining, upscale casual, or hotel restaurant service, with at least 1 year in a supervisory or Captain / Head Waiter role.
  
• Proven experience in leading a service team and delivering high-volume or high-standard table service.
  
• Strong knowledge of food & beverage service techniques, menu knowledge, and basic wine/beverage pairing.
  
• Excellent communication and interpersonal skills with the ability to interact confidently with international guests.
  
• Ability to work under pressure in a fast-paced environment while maintaining composure and attention to detail.
  
• Flexible availability to work shifts, including evenings, weekends, and public holidays.
  
• Basic computer literacy (POS systems experience preferred).
  
• Physically fit to stand for long periods and move efficiently across the restaurant floor.
  

Preferred Qualifications & Skills

• Diploma or certification in Hotel Management, Hospitality, or Food & Beverage Service.
  
• Experience in a 4-star or 5-star hotel or renowned independent restaurant.
  
• Knowledge of multiple cuisines and international service styles 
  
• Previous experience with wine service, flambé, or table-side preparation is an advantage.
  
• Multilingual skills (English mandatory; additional languages such as Hindi, or other regional languages preferred depending on location).
  
• Familiarity with hotel property management or POS systems 
  
• Strong leadership presence, coaching ability, and a natural sense of hospitality.
  

Soft Skills

• Guest-centric mindset with a warm, professional, and proactive attitude.
  
• Team player who can motivate others and lead by example.
  
• High level of personal hygiene, grooming, and professional presentation.
  
• Problem-solving ability and calm demeanor when handling challenging situations.
  

Benefits

• Onsite Meals : Complimentary duty meals provided during shifts.
  
• Staff Accommodation : Shared or dedicated staff accommodation provided (subject to availability and company policy).
  
• Competitive salary package aligned with experience and market standards.
  
• Opportunity for career growth within the F&B department and broader hotel operations.
  
• Training and development programs to enhance service skills and leadership capabilities.
  
• Uniforms provided.
  
• Supportive and professional working environment with a focus on service excellence.