Company Description The ALCOR Group, LLC is a hospitality-focused organization headquartered in Metairie, Louisiana, United States. The company is known for delivering reliable, quality-driven services across its food and beverage operations. Team members benefit from structured processes, clear standards, and a commitment to guest satisfaction. The ALCOR Group values professionalism, collaboration, and continuous improvement, offering opportunities for growth within its venues. Applicants can expect a supportive environment that encourages strong service culture and operational excellence.
Role Description The Food and Beverage Captain is a full-time, on-site role based in Solapur, responsible for overseeing daily restaurant or banquet floor operations. This role coordinates service staff, assigns sections, and ensures that food and beverage service meets established standards and guest expectations. The Captain supervises table setups, order taking, and service flow, addressing guest concerns promptly and maintaining a welcoming atmosphere. Daily tasks include monitoring hygiene and safety practices, supporting inventory control, and working closely with the kitchen and management to deliver seamless service for regular operations and events. The role also involves training new team members, conducting briefings before service, and helping implement promotional or special menus.
Qualifications

Demonstrated supervisory skills with experience leading and motivating food and beverage service teams.
Strong understanding of service standards, including table settings, sequence of service, and quality checks.
Hands-on experience in food service operations, including restaurant or banquet service and coordination.
Excellent customer service skills with a focus on guest satisfaction, conflict resolution, and relationship-building.
Clear and professional communication skills for interacting with guests, team members, and management.
Knowledge of basic food safety and hygiene practices; certification in hospitality or food safety is an advantage.
Prior experience in a hotel, restaurant, or event catering environment; captain or supervisory experience preferred.
Ability to work flexible hours, including weekends and holidays, and remain calm in high-volume service periods.