Key Responsibilities

Supervise and coordinate daily operations of the assigned F&B outlet.
Lead and guide F&B Attendants to ensure smooth and efficient service.
Welcome guests, assist with seating arrangements, and ensure a personalized dining experience.
Monitor service standards, food presentation, and guest satisfaction throughout operations.
Take food and beverage orders accurately and ensure proper service sequence is followed.
Handle guest requests, feedback, and complaints professionally and promptly.
Conduct pre-service briefings and ensure team readiness before each shift.
Coordinate with the kitchen, bar, and other departments to ensure seamless service delivery.
Assist in upselling menu items, promotions, and hotel facilities to maximize revenue opportunities.
Ensure cleanliness, hygiene, and proper setup of dining areas before, during, and after service.
Monitor inventory, operating equipment, and service supplies to ensure availability and proper usage.
Assist in training and coaching new team members on service standards and procedures.
Ensure compliance with hotel policies, brand standards, and food safety regulations.

Qualifications

Minimum 2–3 years of experience in Food & Beverage service, preferably in a 4- or 5-star hotel.
Previous experience as an F&B Captain, Team Leader, or similar supervisory role is preferred.
Strong knowledge of restaurant service procedures and guest handling.
Excellent communication and leadership skills.
Good command of English (spoken and written); additional languages are an advantage.
Strong customer service orientation and ability to handle guest concerns professionally.
Ability to work under pressure in a fast-paced environment.
Good understanding of hygiene, sanitation, and safety standards.
Professional appearance with strong attention to grooming standards.
Flexible to work shifts, weekends, and public holidays.

F&B Captain