Dolphin Placements Looking for captain at Delhi, Delhi, India Full Time

Job Summary

In a restaurant that provides formal service, such as a fine dining establishment or cruise ship, the staff will typically include a captain. In France, the captain may be referred to as a chef de rang and in England, a head waiter. The captain oversees a group of tables called a station along with a team of busboys and waiters. This front-of-the-line position has the most guest interaction of all the staff, and demands a dapper appearance and an outgoing personality. College studies in hospitality management and experience in upscale eateries are typical prerequisites to land this job.

Responsibilities and Duties

Seat the guests. When a host isnt present you will present them with menus. In French, mise en place means putting in place and your first task when guests arrive. Your section is equipped with a sideboard called a dummy waiter, which is filled with silverware, linen, crockery and glassware that enables you to add, eliminate or modify place settings quickly based on party size or preference. Keep an eye out to ensure furniture is in place too, pushing in chairs when patrons leave, making adjustments as needed to ensure ease of movement in the dining room.

Take food and beverage orders. You will deliver beer, cocktails and non-alcoholic beverages to the table. When a wine steward or sommelier is not part of the staff, you will make recommendations, suggest pairings with particular menu items, decant bottles and serve wine. You must have thorough knowledge of each item on the menu and specials to help a guest decide between entre options, explain ingredients and preparation methods.

rain and supervise your staff. This role requires a sociable multitasker who can oversee the work of a team while simultaneously interacting with customers. When a server joins the staff, you will show him the ropes everything about the restaurants standards, specifics and signature items. Confirm the dummy waiter is stocked at the beginning of the shift, and watch for fine details, like making sure everyone on your team swaps white gloves numerous times during the course of a dinner service.

Communicate with other employees at the restaurant. Keep in close contact with the chef and kitchen staff to learn about changes and ensure food orders are processed efficiently. Confirm beverage stock with bartenders and check for any drink specials. Delegate tasks to busers and housekeeping employees as necessary.