Job Description – F&B Captain (Food & Beverage Captain)
Position: F&B Captain
Department: Food & Beverage Service
Reports To: Restaurant Manager / F&B Manager
Job Summary
The F&B Captain is responsible for supervising restaurant service operations, ensuring excellent guest experiences, coordinating service staff, and maintaining high standards of hospitality, cleanliness, and efficiency.
Key Responsibilities
- Supervise and coordinate daily restaurant and banquet service operations.
- Lead and guide waiters, stewards, and service staff during shifts.
- Welcome guests and ensure prompt, courteous, and professional service.
- Take and manage guest orders when required and ensure timely food and beverage delivery.
- Handle guest complaints and requests efficiently and professionally.
- Monitor table setup, cleanliness, and overall dining area presentation.
- Ensure compliance with hygiene, food safety, and company service standards.
- Coordinate with the kitchen and bar teams to ensure smooth operations.
- Assist in staff training and performance monitoring.
- Prepare duty rosters and manage shift handovers when assigned.
- Support inventory control and minimize wastage of food and beverage items.
- Generate daily service reports and communicate operational issues to management.
Requirements
- Minimum 1–3 years of experience in a similar role in hotels, resorts, restaurants, or hospitality establishments.
- Strong communication and customer service skills.
- Leadership and team management abilities.
- Knowledge of food and beverage service standards.
- Ability to work flexible shifts, weekends, and holidays.
- Basic computer knowledge and familiarity with POS systems is preferred.
Qualification
- 12th Pass / Graduate in Hospitality, Hotel Management, or related field preferred.
- Relevant hospitality training or certification is an advantage.
Skills
- Guest Relations
- Team Leadership
- Communication Skills
- Problem Solving
- Service Excellence
- Time Management
Benefits:
Work Location: In person
