F&B Service Captain
The F&B Service Captain is responsible for supervising and coordinating food and beverage service operations to ensure excellent guest satisfaction and smooth day-to-day restaurant and banquet functioning. The role includes leading service staff, maintaining service standards, handling guest concerns, and ensuring efficient coordination between kitchen and service teams.
Key Responsibilities
- Supervise and coordinate daily restaurant, banquet, and room service operations.
- Ensure guests receive prompt, courteous, and high-quality service at all times.
- Allocate duties and monitor the performance of F&B service associates.
- Assist in welcoming guests, taking orders, and ensuring smooth table service.
- Ensure proper table setup, cleanliness, and maintenance of dining and service areas.
- Coordinate with kitchen and bar teams for timely preparation and service of food and beverages.
- Handle guest complaints, feedback, and special requests professionally.
- Monitor grooming, discipline, and attendance of service staff.
- Assist in training team members on service standards, SOPs, and guest handling.
- Ensure billing, cashiering, and payment procedures are followed accurately.
- Support banquet setups, events, and special functions as required.
- Maintain hygiene, food safety, and sanitation standards in all service areas.
- Prepare shift reports and communicate operational updates to management.
Qualifications & Skills
- Diploma or degree in Hotel Management, Hospitality, or Food & Beverage Service preferred.
- 2–5 years of experience in F&B service operations in hotels, resorts, or restaurants.
- Prior supervisory or captain-level experience preferred.
- Good communication and leadership skills.
- Strong guest service and team coordination abilities.
- Basic knowledge of restaurant operations, billing, and POS systems.
- Ability to work in shifts, weekends, and holidays.
- Well-groomed appearance and professional conduct.
Preferred Skills
- Experience in resort restaurants, banquets, or multi-cuisine operations.
- Knowledge of food and beverage service standards and menu presentation.
- Familiarity with banquet operations and event service.
- Ability to train and motivate service staff effectively.
- Understanding of hygiene, safety, and hospitality service standards.
Job Type: Full-time
Pay: ₹17,000.00 - ₹23,000.00 per month
Benefits:
- Food provided
- Provident Fund
Experience:
- Hospitality: 2 years (Preferred)
Work Location: In person
