About the RoleWe are looking for an experienced and guest-focused F&B; Captain to join our restaurant team. The ideal candidate should have prior experience working in Pan-Asian, Japanese, Neki cuisine, or similar premium restaurant environments.

The F&B; Captain will be responsible for ensuring smooth restaurant service, supervising the service team, maintaining high hospitality standards, and providing an exceptional dining experience to guests.

Key ResponsibilitiesGuest Service

- Welcome and engage guests in a warm, professional, and courteous manner.
- Provide knowledgeable and personalized service throughout the guest's dining experience.
- Understand guest preferences and provide appropriate recommendations.
- Explain Pan-Asian, Japanese, and Neki cuisine dishes, ingredients, preparation methods, flavours, and presentation to guests.
- Take accurate food and beverage orders and ensure timely communication with the kitchen and bar.
- Ensure proper sequence of service and maintain high service standards.
- Handle guest requests, feedback, and complaints professionally and escalate issues when required.
- Assist with VIP guests, celebrations, special occasions, and large-group reservations.

Food & • Beverage Knowledge
- Demonstrate strong knowledge of Pan-Asian, Japanese, and Neki cuisine.
- Understand key ingredients, sauces, condiments, cooking techniques, and traditional preparations.
- Have basic knowledge of Japanese and Pan-Asian dining etiquette and service standards.
- Be familiar with vegetarian, non-vegetarian, vegan, gluten-free, and other dietary requirements.
- Maintain strong knowledge of the restaurant's food and beverage menu.
- Assist guests with menu selection and suggest suitable food and beverage pairings.
- Drive upselling and suggestive selling of food, beverages, desserts, and special menu items.

Team Supervision
- Supervise and guide waiters, stewards, and junior service staff during the shift.




- Conduct pre-shift briefings and communicate daily operational instructions.
- Allocate tables and responsibilities to service staff.
- Monitor staff grooming, punctuality, discipline, and service performance.
- Train junior team members on restaurant SOPs, service standards, menu knowledge, and guest handling.
- Ensure effective coordination between the service team, kitchen, bar, and management.

Restaurant Operations
- Ensure the restaurant is fully prepared before the start of every shift.
- Check table setup, mise-en-place, crockery, cutlery, glassware, and service equipment.
- Monitor food quality, presentation, order accuracy, and service timing.
- Ensure proper POS and billing procedures are followed.
- Coordinate with the kitchen regarding special requests, allergies, modifications, and VIP requirements.
- Ensure proper handover between shifts.
- Report operational issues, equipment damage, breakages, and shortages to the Restaurant Manager.
- Assist the management team in maintaining smooth daily operations.

Hygiene & • Standards
- Maintain high standards of personal grooming and hygiene.
- Ensure service areas, tables, equipment, and restaurant spaces remain clean and well maintained.
- Follow all food safety, hygiene, and restaurant SOPs.
- Ensure compliance with company policies and operational standards.

Required Qualifications & • Experience
- Minimum 2–4 years of experience in F&B; service.
- Previous experience as an F&B; Captain / Senior Captain / Senior Waiter in a premium restaurant is preferred.
- Experience in Pan-Asian, Japanese, Neki cuisine,



or similar specialty restaurants is strongly preferred.
- Robust knowledge of Pan-Asian and Japanese food and beverage concepts.
- Excellent communication and guest-handling skills.
- Strong knowledge of restaurant service standards and sequence of service.
- Experience in supervising and training service staff.
- Knowledge of POS systems and restaurant operations.
- Professional grooming and a positive attitude.
- Ability to work effectively in a fast-paced and high-volume restaurant environment.
- Willingness to work flexible shifts, weekends, evenings, and public holidays.

Key Skills
- Pan-Asian & • Japanese Cuisine Knowledge

- Neki Cuisine Knowledge
- Guest Relationship Management
- Food & • Beverage Knowledge

- Menu Knowledge
- Suggestive Selling & • Upselling

- Team Leadership
- Communication Skills
- Problem Solving
- Attention to Detail
- POS & • Billing Knowledge

- Service Excellence
- Professional Grooming

Key Performance Indicators (KPIs)
- Guest satisfaction and feedback
- Service quality and consistency
- Order accuracy
- Service speed and efficiency
- Food and beverage upselling
- Average guest spend
- Team productivity
- Compliance with SOPs
- Reduction in service errors
- Cleanliness and restaurant readiness
- Successful handling of guest complaints

Ideal Candidate ProfileThe ideal candidate should be well-groomed, confident, energetic, and passionate about hospitality, with strong knowledge of Pan-Asian and Japanese cuisine and experience in premium restaurant service. The candidate should be comfortable interacting with guests, explaining specialty dishes, recommending food and beverages, managing a service team, and maintaining high standards of hospitality throughout the guest experience.

Preference will be given to candidates who have worked in premium Pan-Asian, Japanese, Neki, or specialty Asian cuisine restaurants.

📌 F&B captain (Mumbai)
🏢 DJRS Hospitality
📍 Mumbai