Captain Bhatinda

1. Staff Management:

• Supervise train and motivate the waitstaff to provide excellent customer service.
• Assign tasks and responsibilities to the waitstaff ensuring smooth workflow during peak hours.
• Conduct regular staff meetings to communicate updates policies and improvements.

1. Service Coordination:

• Coordinate with the kitchen staff to ensure timely preparation and delivery of food orders.
• Monitor table turnover and optimize seating arrangements to accommodate as many guests as possible.
• Address any customer complaints or issues promptly and professionally.

1. Guest Relations:

• Welcome guests upon arrival and assist in seating arrangements.
• Ensure guests needs and preferences are met throughout their dining experience.
• Handle reservations special requests and VIP guests with special attention.

1. Quality Control:

• Maintain high standards of service quality cleanliness and hygiene.
• Inspect table settings dining areas and service stations to ensure they meet established standards.
• Collaborate with the kitchen to monitor food quality and presentation.

1. Ordering and Inventory:

• Assist in managing inventory of food and beverage supplies.
• Place orders for necessary supplies and ensure stock levels are maintained.
• Monitor and control food and beverage costs.

1. Training and Development:

• Provide ongoing training to staff on service standards menu knowledge and customer interaction.
• Identify areas for improvement and implement training programs accordingly.

1. Financial Responsibilities:

• Assist in budgeting and forecasting for the food and beverage department.
• Monitor sales expenses and profitability and implement costcontrol measures when necessary.

1. Compliance:

• Ensure adherence to health and safety regulations as well as food safety standards.
• Stay informed about local licensing and compliance requirements for the food and beverage industry.

• Previous experience in a similar role within the food and beverage industry.
• Strong leadership and communication skills.
• Excellent customer service and interpersonal skills.
• Knowledge of food and beverage operations including menu items and wine pairings.
• Ability to handle stressful situations and resolve conflicts.

• High school diploma or equivalent. Additional education in hospitality or a related field is a plus.

• The role may require working evenings weekends and holidays as per the operational needs of the establishment.

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