Team Leader / Captain

Deluxe Caterers; Bengaluru; On-site; INR 400,000 - 700,000; Full time

Job summary

Deluxe Caterers in Bengaluru seeks a Team Leader or Captain to oversee dining room operations, supervise waitstaff, and uphold service excellence. You will coordinate with kitchen staff, manage cash handling, and help with daily managerial tasks to ensure smooth dining experiences.

The ideal candidate has at least 5 years in hospitality with supervisory background and a strong focus on customer service and hospitality standards.

Qualifications

• Minimum 5 years of experience in hospitality or restaurant roles.
• Supervisory experience preferred.
• Proven track record of delivering excellent customer service.

Responsibilities

• Lead and supervise front-of-house staff (servers, bussers, hosts).
• Ensure adherence to restaurant policies and service standards.
• Conduct regular staff meetings and coaching sessions.
• Assist in training new employees and provide ongoing development.

Skills

Leadership

Customer service

Team management

Training

Communication

Education

Diploma/degree in hospitality

Job description

Department

Sales and Business Operations

POSITION SUMMARY

A Team Leader or Captain at a restaurant is responsible for overseeing the dining room operations, ensuring excellent customer service, coordinating the waitstaff, and assisting with various managerial tasks. This role requires strong leadership skills, a thorough understanding of restaurant operations, and a commitment to maintaining high standards of service and hospitality.

ROLES & RESPONSIBILITIES:

Leadership and Team Management:

• Supervise and support the waitstaff, including servers, bussers, and host staff.
• Ensure all team members adhere to restaurant policies and procedures.
• Conduct regular team meetings to communicate updates, goals, and feedback.
• Assist in training new employees and provide ongoing coaching to current staff.

Customer Service:

• Greet and interact with customers to ensure a positive dining experience.
• Address customer complaints and concerns promptly and professionally.
• Monitor the dining area to ensure high standards of cleanliness and service.
• Assist with taking orders, serving food and beverages, and processing payments during peak times.

Operational Duties:

• Oversee the opening and closing procedures of the restaurant.
• Coordinate with kitchen staff to ensure timely and accurate food delivery.
• Maintain inventory of front-of-house supplies and place orders as needed.
• Ensure compliance with health and safety regulations.

Sales and Financial Responsibilities:

• Assist in achieving sales targets and maximizing revenue.
• Promote special offers, events, and loyalty programs to customers.
• Handle cash and manage daily financial transactions accurately.
• Prepare and submit daily reports to management.

Problem-Solving:

• Resolve conflicts among staff or customers effectively.
• Identify and implement improvements to enhance service quality and efficiency.
• Address any operational issues that may arise during shifts.

Education:

• HM diploma/ Degree; additional certification in hospitality or restaurant management is a plus.

Experience:

• Minimum 5 years of experience required
• Previous experience in a supervisory role within the hospitality or restaurant industry is preferred.
• Proven track record of providing excellent customer service.

REPORTING RELATIONSHIP

Reports directly to

• Restaurant Manager