Dining Captain

The Dining Captain oversees the dining room operations, ensuring a smooth and high-quality guest experience. This position acts as a liaison between the kitchen, waitstaff, and guests, coordinating service and managing any issues that may arise during a shift. The Dining Captain is responsible for ensuring that guests receive exceptional service in a timely, courteous, and efficient manner.

• Guest Service: Ensure that all guests are provided with prompt and courteous service. Greet guests upon arrival, address their concerns, and ensure an excellent dining experience.
  
• Team Supervision: Oversee the performance of servers, bussers, and other dining staff. Provide support and guidance to maintain service standards.
  
• Coordination with Kitchen: Communicate with the kitchen staff to ensure that food is prepared according to guests’ specifications and served promptly.
  
• Shift Management: Oversee all dining room operations during the assigned shift, including seating arrangements, table assignments, and guest flow.
  
• Problem Solving: Handle customer complaints, service issues, and staff concerns professionally and efficiently.
  
• Quality Control: Monitor the dining room environment, ensuring cleanliness, proper table setup, and timely service.
  
• Training & Development: Assist in training new staff and providing ongoing coaching to improve service quality.
  
• Upselling & Recommendations: Make suggestions to enhance the dining experience by offering recommendations, explaining menu items, and upselling where appropriate.
  
• Report Management: Maintain records of dining room performance, guest feedback, and staff shift reports.
  

• Proven experience as a Dining Captain or similar role in hospitality.
  
• Strong leadership, communication, and organizational skills.
  
• Knowledge of fine dining service standards and procedures.
  
• Ability to handle high-pressure situations and work in a fast-paced environment.
  
• Excellent problem-solving skills and a strong attention to detail.
  
• Ability to work flexible hours, including nights, weekends, and holidays.
  
• Team-oriented mindset with a commitment to providing top-notch guest experiences.
  

• High school diploma or equivalent; a degree in hospitality management is a plus.
  
• Minimum 2-3 years of experience in a supervisory or leadership role within the food service industry.
  

Job Type: Full-time

Pay: From ₹18,000.00 per month

Work Location: In person