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.

Advantages:
Food provided
Health insurance
Leave encashment
Provident Fund

Work Location: In person

📌 Captain F&b Service Kozhikode (India)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 India