Captain Waiter

Company Description Studio Fig is a privately owned hospitality studio established in the Delhi NCR region in 2015, with a location in Gurugram. The brand was created to promote food that is free from abuse and bias, focusing on conscious, plant-forward menus. Studio Fig emphasizes a healthier and safer eating environment through locally sourced cage-free eggs, GMO-free meat, and organic, fair-trade Indian specialty coffee. The team is committed to mindful eating and aims to make it an easy, enjoyable experience for guests. Core values include collaboration and empowerment of suppliers, team members, and customers who believe in the power of real food.Role Description The Captain Waiter role at Studio Fig is a full-time, on-site position based in Gurugram. The Captain Waiter oversees the dining area, leads the service team during shifts, and ensures guests receive attentive, courteous, and timely service. Daily responsibilities include greeting and seating guests, taking and managing orders, coordinating with the kitchen and bar, and monitoring food and beverage quality. The role also involves training and guiding service staff, handling guest queries or concerns, and maintaining cleanliness and organization in the service areas. The Captain Waiter supports adherence to Studio Fig’s standards for mindful dining and contributes to a positive, efficient work environment.Qualifications Strong customer service skills with a focus on guest satisfaction and experience.Knowledge of food & beverage offerings, including menu items, ingredients, and basic pairings.Experience in food service operations, including table service, order handling, and coordination with kitchen staff.Clear and professional communication skills for interacting with guests and team members.Basic understanding of cooking or food preparation processes to explain dishes accurately.Previous experience in a supervisory or lead waiter role in hospitality is preferred.Ability to work flexible hours, including weekends and evenings, as required by restaurant operations.Strong organizational skills, attention to detail, and ability to work in a fast-paced environment.Comfort with following food safety, hygiene, and workplace safety guidelines.Formal training in hospitality or restaurant management is an advantage but not mandatory.