Job Description – F&B Captain
Position: F&B Captain
Department: Food & Beverage / Service
Restaurant: What's Your Plan (WYP)
Location: Sakinaka, Mumbai
Industry: Hospitality / Restaurant
Experience Required: 2–4 Years
Employment Type: Full-Time
Reporting To: Restaurant Manager / Operations Manager
About the Role
We are looking for an energetic, experienced, and guest-focused F&B Captain to join the team at What's Your Plan (WYP), Sakinaka.
The F&B Captain will be responsible for supervising the service team, ensuring smooth restaurant operations, maintaining service standards, and delivering an excellent guest experience. The candidate should be comfortable working in a fast-paced, high-volume restaurant environment and should have strong knowledge of food and beverage service.
Key Responsibilities1. Guest Service
- Welcome guests warmly and ensure a professional and personalized dining experience.
- Understand guest requirements and provide appropriate recommendations.
- Have complete knowledge of the restaurant's food and beverage menu, including ingredients, preparation, portion sizes, and allergens.
- Take accurate orders and ensure they are communicated correctly to the kitchen and bar.
- Ensure timely and efficient food and beverage service.
- Follow proper sequence of service and maintain restaurant service standards.
- Handle guest queries, requests, and complaints professionally.
- Escalate serious guest concerns to the Restaurant Manager when required.
- Assist with VIP guests, celebrations, large groups, and special occasions.
2. Team Supervision
- Supervise and guide waiters, stewards, and junior service staff during the shift.
- Allocate tables and responsibilities to team members.
- Conduct pre-shift briefings and communicate daily operational requirements.
- Monitor team members' grooming, punctuality, discipline, and performance.
- Train junior staff on service standards, menu knowledge, SOPs, and guest handling.
- Ensure proper communication and coordination within the service team.
- Assist the Restaurant Manager in maintaining team discipline and productivity.
3. Restaurant Operations
- Ensure the restaurant is fully prepared before the start of each shift.
- Check tables, cutlery, crockery, glassware, menus, and other service equipment.
- Monitor food quality, presentation, order accuracy, and service timing.
- Coordinate closely with the Kitchen, Bar, Host/Hostess, and Restaurant Manager.
- Ensure special requests, allergies, celebrations, and VIP requirements are communicated correctly.
- Ensure proper POS and billing procedures are followed.
- Assist with opening and closing procedures.
- Ensure proper shift handover and communication of pending operational matters.
4. Upselling & Revenue
- Promote food and beverage items through effective suggestive selling and upselling.
- Recommend signature dishes, beverages, desserts, and promotional items to guests.
- Encourage the team to achieve daily and monthly sales targets.
- Stay updated on new menu items, promotions, events, and offers.
- Help improve average guest spend while maintaining a positive guest experience.
5. Hygiene & Service Standards
- Maintain high standards of personal grooming and hygiene.
- Ensure service areas and guest areas remain clean and organized.
- Monitor cleanliness of tables, service stations, and restaurant equipment.
- Ensure compliance with food safety, hygiene, and company SOPs.
- Report maintenance issues, breakages, shortages, and operational concerns to the management.
6. Guest Feedback & Problem Solving
- Actively interact with guests and collect feedback regarding their dining experience.
- Resolve service-related issues quickly and professionally.
- Coordinate with the kitchen and management team to resolve food or service complaints.
- Follow up with guests after resolving complaints to ensure satisfaction.
Required Qualifications & Experience
- Minimum 2–4 years of experience in F&B service.
- Previous experience as an F&B Captain / Senior Waiter / Senior Steward is preferred.
- Experience in a busy restaurant, lounge, bar, casual dining, or high-volume hospitality environment will be an advantage.
- Strong knowledge of food and beverage service.
- Good communication and guest-handling skills.
- Experience in supervising and training junior service staff.
- Knowledge of POS systems and restaurant operations.
- Strong upselling and suggestive-selling skills.
- Professional grooming and a positive attitude.
- Ability to work under pressure during busy service periods.
- Willingness to work flexible shifts, weekends, evenings, and public holidays.
Key Skills
- Restaurant Service
- Guest Relations
- Team Leadership
- Food & Beverage Knowledge
- Upselling & Suggestive Selling
- POS & Billing
- Problem Solving
- Communication
- Time Management
- Attention to Detail
- Staff Training
- Service Excellence
Key Performance Indicators (KPIs)
- Guest satisfaction and feedback
- Service quality and consistency
- Order accuracy
- Service speed and efficiency
- Food & beverage sales
- Upselling performance
- Average guest spend
- Team productivity
- Compliance with SOPs
- Reduction in service errors
- Restaurant cleanliness and readiness
Ideal Candidate Profile
The ideal candidate should be energetic, confident, well-groomed, and passionate about hospitality. They should be able to lead a service team effectively while remaining hands-on during busy operations.
The candidate must have strong guest-handling skills, good knowledge of F&B service, and the ability to maintain service standards in a fast-paced, high-volume restaurant environment.
Pay: ₹20,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
