The F&B; Captain is responsible for supervising daily restaurant operations, ensuring excellent guest service, coordinating with service staff, and maintaining high standards of food quality, hygiene, and service etiquette.
Key Responsibilities
- Supervise and coordinate the activities of waiters, stewards, and support staff
- Ensure smooth service operations during shifts
- Welcome guests, take reservations, and ensure guest satisfaction
- Take food and beverage orders when required and ensure accurate service
- Coordinate with the kitchen and bar for timely order delivery
- Monitor table setup, cleanliness, and presentation standards
- Handle guest complaints professionally and escalate when needed
- Train and mentor service staff on service standards and SOPs
- Ensure compliance with hygiene, safety, and sanitation regulations
- Assist in inventory control, stock checks, and requisitions
- Prepare daily service reports and feedback for management
Skills & Competencies
- Robust leadership and team management skills
- Excellent communication and interpersonal abilities
- Sound knowledge of food & beverage service procedures
- Guest-focused attitude with problem-solving skills
- Ability to work under pressure and during peak hours
- Basic computer skills / POS system knowledge
Qualifications
- Diploma or degree in Hotel Management or related field (preferred)
- Minimum 2–4 years of experience in F&B; service, with at least 1 year as Captain or Senior Steward
Working Conditions
- Shift-based work, including weekends and holidays
- Fast-paced hospitality environment