Job Description – F&B; Captain

Position: F&B; Captain
Department: Food & Beverage / Service
Restaurant: Amaru
Location: Bandra, Mumbai
Industry: Hospitality / Restaurant
Experience Required: 2–4 Years
Employment Type: Full-Time
Reporting To: Restaurant Manager / Assistant Restaurant Manager

About the Role

We are looking for a professional, energetic, and guest-focused F&B; Captain to join the service team at Amaru, Bandra.

The ideal candidate should have experience in premium, fine-dining, Pan-Asian, Japanese, or specialty cuisine restaurants and should possess strong knowledge of restaurant service, guest handling, menu knowledge, and team supervision.

The F&B; Captain will be responsible for ensuring smooth service operations, supervising the service team, maintaining high hospitality standards, and delivering an exceptional guest experience.

Key Responsibilities1. Guest Service

- Welcome and greet guests in a warm, professional, and courteous manner.
- Provide personalized and attentive service throughout the guest's dining experience.
- Understand guest preferences and provide appropriate recommendations.
- Explain menu items, ingredients, preparation methods, and flavours to guests.
- Take accurate food and beverage orders and ensure timely communication with the kitchen and bar.
- Follow proper sequence of service and maintain Amaru's service standards.
- Handle guest queries, requests, and complaints professionally.
- Escalate serious guest concerns to the Restaurant Manager or management team.
- Assist with VIP guests, celebrations, special occasions, and large-group reservations.

2. Food & Beverage Knowledge

- Maintain excellent knowledge of the restaurant's complete food and beverage menu.
- Understand key ingredients, sauces, preparation techniques, allergens, and dietary requirements.
- Develop strong knowledge of Pan-Asian/Japanese cuisine and beverages.
- Confidently recommend dishes and beverages based on guest preferences.
- Promote premium dishes, beverages, desserts, and chef's recommendations.
- Actively participate in upselling and suggestive selling initiatives.

3. Team Supervision

- Supervise and guide waiters, stewards, and junior service team members during the shift.




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

4. Restaurant Operations

- Ensure the restaurant is fully prepared before the start of each 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 allergies, special requests, modifications, and VIP requirements.
- Ensure smooth table turnover without compromising guest experience.
- Conduct proper shift handovers and communicate pending operational matters.
- Report breakages, shortages, maintenance issues, and other operational concerns to the manager.

5. Guest Experience & Problem Solving

- Proactively identify guest requirements and ensure timely assistance.
- Handle guest complaints calmly and professionally.
- Take immediate corrective action wherever possible.
- Follow up with guests after resolving complaints to ensure satisfaction.
- Maintain solid relationships with regular and VIP guests.
- Ensure special requests and celebrations are properly coordinated with the relevant teams.

6. Hygiene & Service Standards

- Maintain high standards of personal grooming and hygiene.
- Ensure dining areas, service stations, tables, and equipment remain clean and organized.
- Follow all food safety, hygiene, and restaurant SOPs.
- Ensure all service staff follow company grooming and hygiene standards.




- Report any hygiene, safety, or maintenance concerns to management immediately.

Required Qualifications & Experience

- Minimum 2–4 years of experience in F&B; service.
- Previous experience as an F&B; Captain / Senior Captain / Senior Waiter is preferred.
- Experience in premium restaurants, fine dining, Pan-Asian, Japanese, or specialty cuisine restaurants will be highly preferred.
- Strong knowledge of restaurant service standards and sequence of service.
- Good knowledge of food and beverage.
- Strong guest-handling and communication skills.
- Experience in supervising and training junior service staff.
- Knowledge of POS and restaurant billing procedures.
- Professional grooming and a positive attitude.
- Ability to work effectively in a fast-paced restaurant environment.
- Willingness to work flexible shifts, weekends, evenings, and public holidays.

Key Skills

- Guest Relationship Management
- Food & Beverage Knowledge
- Pan-Asian / Japanese Cuisine Knowledge
- Menu Knowledge
- Fine-Dining Service
- Team Leadership
- Upselling & Suggestive Selling
- Communication Skills
- Problem Solving
- POS & Billing
- Attention to Detail
- Service Excellence
- Professional Grooming

Key Performance Indicators (KPIs)

- Guest satisfaction and feedback
- Service quality and consistency
- Order accuracy
- Service speed and efficiency
- Food & beverage upselling
- Average guest spend
- Team productivity
- Compliance with SOPs
- Reduction in service errors
- Guest complaint resolution
- Restaurant cleanliness and readiness

Ideal Candidate Profile

The ideal candidate should be well-groomed, confident, energetic, and passionate about hospitality. They should be comfortable interacting with premium guests, explaining menu items, recommending food and beverages, handling guest concerns, and leading a service team during busy operations.

Candidates with experience in premium Pan-Asian, Japanese, fine-dining, or specialty Asian restaurants will be given preference.

Pay: ₹22,000.00 - ₹28,000.00 per month

Benefits:

- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

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