Core Responsibilities

- Pre-Service Preparation: Attend daily shift briefings, inspect table setups, check linen, silver, glassware cleanliness, and review reservation lists or VIP notes via BNG Hotel Management Task Guide.

- Guest Service &
- Interaction:

Greet guests warmly, assist with seating, present food and beverage menus with detailed knowledge of ingredients and wine pairings, and take orders.

- Order &

- Kitchen Coordination:

Enter orders accurately into the Point of Sale (POS) system, and communicate special dietary requirements, allergies, or timing to the kitchen and bar.

- Team Supervision: Guide, mentor, and monitor lower-level staff (stewards, waitstaff, and hostesses), checking personal grooming, station assignments, and floor coverage.

- Quality &

- Upselling Control:

Monitor food and beverage presentation, ensure prompt clearance, drive suggestive/upselling (especially for beverages and specials), and handle guest complaints calmly and professionally.

- Post-Service &

- Administrative Tasks:





Reconcile POS reports, log breakages or stock issues, check storeroom requisitions, and brief incoming shifts.

Key Qualifications &

- Skills

- Education: Degree or Diploma in Hotel Management / Catering Technology (or equivalent hospitality qualification).

- Experience: Typically 2 to 3 years of F&B; service experience in a luxury or five-star property, with at least 1 year serving in a captain or senior waiter role.

- Technical Skills: Proficiency in hotel POS systems, basic MS Office, and deep knowledge of food safety, hygiene standards, and wine/beverage service.

- Soft Skills: Robust leadership, communication, patience, problem-solving under pressure, and physical stamina for long, active shifts.

Benefits

- Food provided

- Health insurance

- Leave encashment

- Provident Fund

Work Location: In person

📌 CAPTAIN-F&B SERVICE (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode