Job Description

Experiences:

Minimum 1 years of experience as CAPTAIN in hotel industry/Restaurant.

QULIFICATION:

Diploma course or degree in hotel management or relevant experiences in Food & Beverage Service department.

Immediate Joiner preferred.

Food & accommodation will be provided

Monthly 6 Weekly Off

Provident Fund and ESIC (Insurance)

Local candidate of Goa is also preferred.

Roles/Responsibility:-

1. Team Supervision and Training

• Staff Management: Oversee the work of servers, bartenders, and other front-of-house staff.
• Training: Train new staff members on service standards, procedures, and the menu.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak and off-peak hours.

2. Guest Service

• Customer Interaction: Greet and interact with guests to ensure a high level of satisfaction.
• Problem Resolution: Address and resolve guest complaints or issues promptly and professionally.
• Special Requests: Handle special requests or arrangements, such as dietary restrictions or special occasions.

3. Operational Efficiency

• Service Standards: Ensure that service standards are met and maintained throughout shifts.
• Coordination: Coordinate between the kitchen and service staff to ensure timely and accurate delivery of orders.
• Inventory Management: Monitor and manage inventory levels for the dining area, including utensils, glassware, and other supplies.

4. Financial Responsibilities

• Billing: Oversee the accurate processing of guest bills and payments.
• Cost Control: Help manage and control operational costs, including labor and inventory expenses.
• Reporting: Prepare and review reports related to sales, guest feedback, and staff performance.

5. Health and Safety

• Compliance: Ensure compliance with health and safety regulations, including food safety standards.
• Cleanliness: Maintain cleanliness and organization in the dining area and service stations.

6. Event Coordination

• Banquets and Events: Oversee the service of banquets or special events, ensuring that all arrangements are executed according to plan.
• Set-up: Coordinate the set-up and breakdown of event spaces.

7. Communication

• Interdepartmental Coordination: Communicate effectively with other departments, such as the kitchen, housekeeping, and management.
• Feedback Collection: Gather feedback from guests and staff to improve service and operations.

Job Types: Full-time, Permanent

Pay: ?216,000.00 - ?300,000.00 per year

Ability to commute/relocate:

• Calangute, Goa: Reliably commute or planning to relocate before starting work (Required)

Experience:

• total work: 1 year (Required)

Work Location: In person