Waiter / Steward

1. Job Description – StewardDepartment: Food & Beverage Service

Designation: Steward

Industry: Restaurants / Hospitality

Experience: Fresher to 2 Years

Location: Delhi NCR / As per outlet requirement

Job Purpose:

To provide excellent guest service by ensuring timely, efficient, and courteous food and beverage service while maintaining restaurant hygiene and service standards.

Key Responsibilities:

1. Welcome guests warmly and assist them with seating.
2. Present menus, explain food and beverage offerings, and take orders accurately.
3. Serve food and beverages as per restaurant service standards.
4. Ensure tables are properly set up and maintained.
5. Coordinate with kitchen and bar teams for timely order delivery.
6. Maintain cleanliness and hygiene in the restaurant and service areas.
7. Handle guest queries and complaints professionally.
8. Follow grooming, hygiene, and operational standards.
9. Assist in opening and closing restaurant operations.
10. Ensure guest satisfaction through prompt and courteous service.

Skills & Qualifications:

• Minimum 10th / 12th pass preferred.
• Good communication and interpersonal skills.
• Customer-focused attitude.
• Basic knowledge of food and beverage service.
• Ability to work in rotational shifts.
• Positive attitude and willingness to learn.

2. Job Description – CaptainDepartment: Food & Beverage Service

Designation: Captain

Industry: Restaurants / Hospitality

Experience: 2–4 Years

Location: Delhi NCR / As per outlet requirement

Job Purpose:

To supervise daily restaurant service operations, lead the service team, ensure excellent guest experiences, and maintain operational and service quality standards.

Key Responsibilities:

1. Supervise and coordinate the daily activities of stewards and service staff.
2. Welcome guests, manage table allocations, and ensure smooth guest seating.
3. Take guest orders and ensure accurate and timely service.
4. Recommend food and beverage items and promote upselling.
5. Monitor table service and ensure guest satisfaction.
6. Handle guest complaints and resolve issues professionally.
7. Coordinate with kitchen, bar, and management teams.
8. Ensure proper restaurant setup, cleanliness, and hygiene standards.
9. Conduct briefings and allocate duties to service team members.
10. Monitor staff grooming, attendance, and discipline.
11. Ensure adherence to SOPs and food safety standards.
12. Support inventory control and minimize operational wastage.

Skills & Qualifications:

• Minimum 12th pass; hospitality qualification preferred.
• 2–4 years of experience in restaurant operations.
• Strong communication and leadership skills.
• Good knowledge of food and beverage service.
• Guest handling and problem-solving abilities.
• Knowledge of upselling and suggestive selling.
• Ability to manage a team and work under pressure.