Captain

Mango Kurry; Jaipur; On-site; INR 350,000 - 500,000; Full time

Benefits offered by this job

Onsite meals

Staff accommodation

Uniforms provided

Job summary

Mango Kurry in Jaipur seeks an experienced Captain to lead the front-of-house team and uphold premium hospitality standards. The role centers on delivering exceptional guest experiences, supervising staff, and maintaining high service quality.

You will greet guests, explain menus, coordinate with kitchen and bar, and train staff to ensure timely, accurate service. Strong leadership and communication are essential.

Qualifications

• Proven experience in fine dining or upscale service leadership.
• Strong communication and guest-relations skills.
• Ability to manage a high-volume service team and ensure consistency.

Responsibilities

• Lead and supervise the restaurant service team during shifts.
• Greet guests, present menus, and provide knowledgeable recommendations.
• Take orders, coordinate with kitchen and bar for timely delivery.
• Maintain service standards, mise-en-place, and table hygiene.
• Handle guest inquiries and resolve complaints professionally.
• Upsell menu items and beverages to support revenue goals.
• Train and mentor junior staff on standards and guest interaction.
• Conduct pre-shift briefings and assign station duties.
• Ensure compliance with health and safety regulations.

Skills

Guest service leadership

Team supervision

Menu knowledge

Communication

Education

Diploma in Hotel Management

Tools

POS systems

Job description

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.

• 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.
• 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.