Restaurant Captain

Company Description Aldovia Resort & Convention is a premium destination spread across seventy acres in Swiss Town, Bengaluru, just ten minutes from Kempegowda International Airport. The property is designed to host large-scale conventions, conferences, grand weddings, corporate offsites, and retreats while maintaining high standards of craft and seamless logistics. Aldovia also offers a leisure experience with landscaped grounds, five distinct dining venues, a full-service spa, and thoughtfully designed rooms focused on rest and restoration. Guided by the philosophy “The Wise Path” and symbolized by the swan, the resort aims to provide guests with a transformative experience where they can slow down and reconnect with themselves. Aldovia invites guests and team members alike to step into an environment where grace, comfort, and attentive service define every visit.
Role Description The Restaurant Captain at Aldovia Resort & Convention is a full-time, on-site role based in Bengaluru, responsible for leading and coordinating daily operations on the restaurant floor. This role oversees table assignments, monitors service standards, and ensures guests receive attentive, personalized service throughout their dining experience. The Restaurant Captain guides and supports service staff, conducts pre-service briefings, and collaborates with the kitchen and bar teams to ensure timely and accurate order delivery. Responsibilities include managing guest queries and feedback, handling special requests or event-related dining needs, and maintaining a clean, organized, and safe environment in line with resort standards. The role also involves assisting with training new team members, promoting menu knowledge and upselling, and contributing to a welcoming, professional atmosphere that reflects Aldovia’s brand of gracious hospitality.
Qualifications
Candidates should possess strong supervisory skills to lead service teams, coordinate shifts, and maintain consistent standards on the restaurant floor.
Candidates should possess a focus on customer satisfaction and customer service, including the ability to manage guest feedback and create positive dining experiences.
Candidates should possess excellent communication skills to interact effectively with guests, team members, and kitchen and bar staff.
Candidates should possess solid food & beverage knowledge, including menu familiarity, pairing suggestions, and basic understanding of hygiene and safety standards.
Relevant experience in restaurant or hotel operations, ideally in a supervisory or captain role, is highly beneficial.
A hospitality-related diploma or degree, or equivalent professional training, is preferred.
Ability to work flexible hours, including weekends and evenings, and maintain a professional, calm demeanor in a high-volume environment.
Strong interpersonal skills, attention to detail, and a commitment to inclusive, respectful team culture are essential.

Work arrangement
No