F&B Captain

Job Description

The F&B Captain is responsible for overseeing the daily operations of the assigned restaurant, bar, or outlet while ensuring exceptional guest service and adherence to Villa Nautica's service standards. The role involves supervising and guiding service team members, coordinating smooth service delivery, handling guest concerns, and ensuring operational efficiency. The F&B Captain serves as a role model for the team, maintaining high standards of professionalism, product knowledge, and guest satisfaction while contributing to revenue generation and overall outlet performance.

• Supervise and coordinate daily Food & Beverage service operations within the assigned outlet.
• Lead, motivate, and support service team members to deliver exceptional guest experiences.
• Ensure compliance with Villa Nautica service standards, grooming standards, and operational procedures.
• Welcome guests, handle inquiries, and resolve complaints promptly and professionally.
• Monitor service quality and ensure efficient and timely delivery of food and beverages.
• Conduct daily briefings and communicate operational updates to the team.
• Assist in training, coaching, and developing team members to improve service standards and performance.
• Promote upselling of food, beverages, wines, and special promotions to maximize revenue opportunities.
• Ensure cleanliness, hygiene, and safety standards are maintained throughout the outlet.
• Monitor inventory levels and coordinate with management to ensure adequate stock availability.
• Verify accuracy of billing, cash handling, and POS transactions.
• Coordinate closely with the Kitchen, Bar, Guest Services, and other departments to ensure seamless operations.
• Assist management in achieving departmental objectives, guest satisfaction targets, and financial goals.
• Prepare operational reports and communicate any issues requiring management attention.
• Ensure compliance with company policies, HACCP standards, and health and safety regulations.
• Perform any other duties assigned by the Restaurant Manager, Assistant F&B Manager, or F&B Manager.

Qualifications

• Diploma or Certificate in Hospitality Management, Food & Beverage Service, Hotel Management, or a related field.
• Professional certification in Food & Beverage Service is an advantage.
• Ability to handle a fast-paced environment with multitasking capabilities.
• Familiarity with point-of-sale (POS) systems for order processing and payments.
• Multilingual abilities to communicate effectively with diverse guests.
• Knowledge of food and beverage pairings.
• Strong communication and interpersonal skills.

Additional Information