Walk-in | Restaurant server

Gourmet Investments; Mumbai City; Sur place; INR 300 000 - 600 000; Plein temps

Résumé du poste

Gourmet Investments is hiring a Restaurant Captain for our Mumbai dining team. You will greet guests, manage seating, guide service flow, and coordinate with kitchen and bar to ensure a seamless guest experience.

Responsibilities include mentoring staff, handling requests, maintaining hygiene, and delivering brand-standard service with poise and hospitality. Diploma or hotel management background preferred.

Qualifications

• Experience in F&B service in hospitality preferable.
• Diploma or degree in Hotel Management preferred.
• Excellent communication and leadership under pressure.

Responsabilités

• Greet guests, seat them, and manage reservations and walk-ins.
• Take orders, suggest menu items, and relay to kitchen accurately.
• Supervise dining sections to ensure prompt service and clearing.
• Train staff on setup, etiquette, POS usage and standards.
• Coordinate with kitchen and bar for dietary requests and specials.
• Handle guest feedback calmly and resolve issues on the spot.
• Ensure hygiene standards and conduct shift briefings and reports.

Connaissances

Strong communication

Interpersonal skills

Team leadership

POS operation

Problem-solving

Formation

Diploma or degree in Hotel Management

Outils

POS (Point of Sale)

Description du poste

Job Role Overview

• Position Title: Restaurant Captain / F&B Captain
• Department: Food & Beverage (F&B) Service
• Reports To: Restaurant Manager / Assistant Restaurant Manager

Key Roles & Responsibilities

• Guest Greeting & Seating: Welcome guests warmly upon arrival, check table reservations, manage walk-ins, and assign seating charts during peak and off-peak hours.
• Order Taking & Recommendations: Walk guests through the menu, explain daily specials, offer tailored food and beverage suggestions, and transmit accurate orders to the kitchen.
• Floor & Section Supervision: Monitor assigned dining sections to ensure food and drinks are delivered promptly, tables are cleared efficiently, and service flows smoothly.
• Staff Training & Guidance: Train stewards, waiters, and bussers on proper table setup, guest etiquette, POS (Point of Sale) usage, and brand service standards.
• Kitchen & Service Coordination: Act as the primary bridge between the kitchen/bar and the dining floor to communicate special dietary requests, food allergies, and custom orders.
• Guest Complaint Resolution: Handle customer feedback and service issues immediately with a calm, polite, and professional approach.
• Hygiene & Standards Audit: Inspect tables, cutleries, glassware, and station cleanliness before and during service shifts to uphold safety and hygiene norms.
• Inventory & Stock Tracking: Monitor operating equipment, check daily stock levels, and coordinate with store management for replenishment.
• Shift Briefings & Reports: Conduct pre-shift huddles/briefings for the service team, assign duty rosters, and log daily sales or feedback reports.

Required Qualifications & Skills

• Experience: 0 to 5 years of hands-on F&B service experience in a hotel, fine-dining, or casual-dining restaurant.
• Education: Diploma or degree in Hotel Management (or equivalent F&B training) is preferred.
• Skills: Strong communication, interpersonal skills, team leadership, basic POS operation, and problem-solving under pressure.