The Food & Beverage Captain is responsible for supervising and coordinating the activities of the service staff to ensure smooth and efficient operations of the restaurant, lounge, or banquet area. This role involves delivering excellent customer service, managing staff on the floor, and ensuring compliance with service standards.
Key Responsibilities:
Supervise and guide waiters, stewards, and other service team members during operations.
Greet and seat guests, take orders (when required), and ensure prompt and courteous service.
Coordinate with kitchen and bar staff to ensure timely and accurate order delivery.
Oversee table settings, cleanliness, and overall dining area readiness before service.
Monitor guest satisfaction and resolve any service issues or complaints professionally.
Train and support junior staff on service standards, etiquette, and menu knowledge.
Assist in planning and executing special events, banquets, or VIP services.
Maintain stock of service equipment and ensure adherence to hygiene and safety protocols.
Prepare basic shift reports and communicate guest feedback to management.
Uphold and enforce all restaurant policies and SOPs.
Qualifications & Skills:
Diploma or certification in Hotel Management / Hospitality (preferred).
2–4 years of experience in food & beverage service, with at least 1 year in a supervisory role.
Strong communication and interpersonal skills.
Excellent knowledge of food and beverage service standards.
Leadership and team management abilities.
Ability to handle pressure and solve guest-related issues calmly.
Familiarity with POS systems and basic billing procedures.
Good grooming and a professional demeanor.
Flexibility to work shifts, weekends, and holidays.