Job Summary The F&B; Captain is responsible for supervising the day-to-day operations of the restaurant and ensuring efficient, professional and courteous food and beverage service. The position involves leading and guiding F&B; Associates, maintaining service standards, handling guest requirements, coordinating with the Kitchen and other hotel departments, and ensuring a consistently positive dining experience.

The F&B; Captain acts as a link between the F&B; Manager and the service team, ensuring that all operational activities are carried out in accordance with hotel SOPs, service standards and management instructions.

Duties and Responsibilities

A. Restaurant Operations

- Supervise daily restaurant operations and ensure smooth service during breakfast, lunch, dinner and other service periods.
- Ensure the restaurant is properly set up before the commencement of each shift.
- Monitor table arrangements, cleanliness, lighting, ambience and overall restaurant presentation.
- Ensure proper mise-en-place, including cutlery, crockery, glassware, linen and service equipment.
- Allocate duties and sections to F&B; Associates based on operational requirements.
- Ensure timely and efficient service throughout the shift.

B. Guest Service and Satisfaction

- Welcome guests professionally and ensure they receive prompt and courteous service.
- Supervise order taking, food service and beverage service.
- Ensure guest preferences and special requests are communicated to the Kitchen.
- Handle guest complaints and service issues promptly and professionally.
- Follow up with guests to ensure satisfaction with food quality and service.
- Promote a positive guest experience and encourage guest feedback and reviews.

C. Team Supervision and Training

- Lead, guide and supervise F&B; Associates during daily operations.
- Conduct daily staff briefings and communicate reservations, VIP guests, special instructions and operational updates.
- Monitor staff grooming, punctuality, discipline and service etiquette.
- Train team members on menu knowledge, service procedures and hotel SOPs.
- Monitor staff performance and provide necessary feedback.
- Ensure adequate manpower allocation and proper duty distribution.

D.



Food and Beverage Service Standards

- Ensure adherence to established hotel service standards and SOPs.
- Monitor service timelines and ensure orders are served within the prescribed time.
- Ensure proper food presentation and beverage service.
- Verify special food requirements and dietary preferences with the Kitchen.
- Ensure proper table clearance, resetting and readiness for subsequent guests.
- Maintain menu knowledge and communicate daily specials and promotions to the team.

E. Billing and Cash Handling

- Ensure accurate order punching and billing through the POS system.
- Verify bills, room postings, discounts and payment methods before settlement.
- Monitor cash, card and UPI transactions and ensure proper shift reconciliation.
- Ensure all restaurant bills and transactions are properly recorded.
- Report billing discrepancies and cash variances to the reporting manager.
- Supervise order taking, food service and beverage service.
- Ensure guest preferences and special requests are communicated to the Kitchen.
- Handle guest complaints and service issues promptly and professionally.
- Follow up with guests to ensure satisfaction with food quality and service.
- Promote a positive guest experience and encourage guest feedback and reviews.

F. Coordination and Communication

- Coordinate with the Kitchen for order processing, food availability and timely service.
- Coordinate with Front Office regarding room service orders, guest requests and room postings.
- Coordinate with Housekeeping for restaurant cleanliness and maintenance requirements.
- Communicate guest feedback, complaints and operational concerns to the reporting manager.
- Ensure proper handover of pending tasks and important information between shifts.

G. Hygiene, Safety and Maintenance

- Ensure restaurant cleanliness and hygiene throughout the shift.




- Monitor personal hygiene and grooming standards of all team members.
- Ensure proper handling and storage of service equipment.
- Follow food safety, sanitation and workplace safety procedures.
- Report damaged equipment, maintenance issues and safety concerns promptly.
- Ensure proper closing procedures and security of restaurant assets.
- Coordinate with Front Office regarding room service orders, guest requests and room postings.
- Coordinate with Housekeeping for restaurant cleanliness and maintenance requirements.
- Communicate guest feedback, complaints and operational concerns to the reporting manager.
- Ensure proper handover of pending tasks and important information between shifts.

H. Inventory and Cost Control

- Monitor the availability and condition of restaurant operating supplies.
- Maintain proper control over crockery, cutlery, glassware and other service equipment.
- Report breakages, damages and shortages to the reporting manager.
- Avoid unnecessary wastage and ensure responsible use of hotel resources.
- Assist in stock verification and departmental inventory activities.

I. Administrative and Reporting Responsibilities

- Maintain daily operational records and shift handover reports.
- Report guest complaints, service incidents and operational challenges.
- Monitor attendance, punctuality and duty allocation of the service team.
- Assist the F&B; Manager in implementing departmental targets and service improvements.
- Undertake any additional responsibilities assigned by management from time to time as required by the organisation.

J. Qualifications and Experience

- Diploma or degree in Hotel Management or Hospitality preferred.
- Minimum 2–3 years of experience in Food & Beverage service, preferably in a hotel or business hotel environment.
- Previous experience in supervising or leading a restaurant service team.
- Valuable knowledge of restaurant operations, food and beverage service and POS billing.
- Knowledge of guest handling, complaint resolution and service standards.

Pay: ₹15,000.00 - ₹23,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 F&B Captain (Kollam)
🏢 Terratone
📍 Kollam