Company Overview

Since 2017, Pacific Hospitality has maintained a strategic vision and strong core values as guiding principles for business success. With restaurants like Farzi Cafe, Aidu, and NOHO in Hyderabad, Pacific Hospitality’s growing portfolio of restaurants reinforces the company’s cohesive vision and ensuing success. The company has between 51-200 employees and is headquartered in Hyderabad, India, within the Restaurants industry. For more information, visit Pacific Hospitality.

Job Overview

We are seeking a dedicated and experienced Captain for one of our premier restaurants located in Hyderabad. This is a full-time position that requires strong leadership skills to oversee restaurant operations and ensure a high level of customer service and food safety standards. The ideal candidate will have experience in managing restaurant teams, planning menus, and handling budgets.

Qualifications and Skills

• Leadership: Demonstrated ability to lead and motivate a team efficiently. (Mandatory skill)
• Customer Service: Strong commitment to providing top-notch service to guests. (Mandatory skill)
• Food Safety: In-depth knowledge of food safety standards and practices. (Mandatory skill)
• Menu Planning: Experience in creating and preparing diverse restaurant menus that appeal to various tastes.
• Team Management: Skills in managing and supervising restaurant staff to achieve optimal performance.
• Budgeting: Capability to manage restaurant budgets and control operational costs effectively.
• Communication: Excellent verbal and written communication skills to interact effectively with staff and customers.

Roles and Responsibilities

• Oversee daily restaurant operations including staff management and guest services.
• Ensure the highest standards of food safety and hygiene are maintained at all times.
• Develop and plan menus in collaboration with kitchen staff and management team.
• Provide exceptional customer service by addressing guest concerns and feedback promptly.
• Manage restaurant budgets, including overseeing cost control, labor management, and inventory.
• Train and mentor restaurant staff to maintain consistent service quality and adherence to company policies.
• Conduct regular performance reviews of staff and offer constructive feedback for improvement.
• Coordinate with suppliers and vendors to ensure timely delivery of quality products.