The F&B; Captain is responsible for supervising the daily operations of the restaurant, ensuring excellent guest service, coordinating with the service team, and maintaining high standards of quality, hygiene, and hospitality. The role involves leading the team during service, handling guest concerns, and ensuring smooth restaurant operations.
Key Responsibilities
- Supervise and coordinate the daily activities of the F&B; service team.
- Ensure guests receive prompt, courteous, and qualified service.
- Welcome and assist guests with menu recommendations and special requests.
- Conduct pre-shift briefings and assign duties to team members.
- Monitor food and beverage quality, presentation, and service standards.
- Coordinate with the kitchen to ensure timely order preparation and delivery.
- Handle guest complaints professionally and resolve issues promptly.
- Ensure proper table setup, cleanliness, and restaurant ambience.
- Maintain hygiene, safety, and grooming standards as per hotel policies.
- Train,
motivate, and guide team members to improve performance.
- Monitor inventory of service equipment and report shortages or damages.
- Prepare daily sales and operational reports as required.
Requirements:
- Bachelor's degree or Diploma in Hotel Management or Hospitality.
- 2–5 years of experience in Food & Beverage Service, with at least 1 year in a supervisory role.
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Good knowledge of restaurant operations, food safety, and hygiene standards.
- Ability to work flexible shifts, including weekends and holidays.
- Proficiency in POS systems and basic computer applications is preferred.
Key Skills:
- Leadership & Team Management
- Guest Relations
- Communication Skills
- Problem Solving
- Time Management
- Up selling
- Customer Service Excellence
- Attention to Detail
- Food & Beverage Knowledge
- Operational Coordination