An F&B (Food and Beverage) Captain leads front-of-house service, bridging the gap between kitchen staff and restaurant guests. They supervise service staff, drive customer satisfaction, manage dining room logistics, and ensure strict adherence to food safety and grooming standards.
Key Responsibilities
- Service Leadership: Lead pre-shift briefings, delegate station assignments to waiters, and conduct routine checks on uniforms, grooming, and side-station stocks.
- Guest Relations: Welcome guests, assist with seating, and step in to handle special requests, dietary needs, or customer complaints.
- Operational Coordination: Liaise directly with kitchen and bar teams to ensure fast, accurate KOT (Kitchen Order Ticket) fulfillment and pristine food presentation.
- Training & Mentorship: Guide, train, and evaluate junior service staff and servers on F&B service standards.
- Quality & Control: Monitor dining area hygiene, oversee billing accuracy, and assist with inventory management for glassware, cutlery, and linens.
Ideal Requirements
IDS or equivalent software knowledge must.
Education: Diploma or Degree in Hotel Management (BHM) or equivalent hospitality training.
Experience: 2 to 5 years of proven experience in F&B service, including time in a supervisory role (such as a senior server).
Core Skills: Strong leadership, conflict resolution, working knowledge of POS (Point of Sale) systems, and excellent communication.
Pay: ₹12,000.00 - ₹17,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
Work Location: In person
