Job Description

Staff Supervision & Training

Lead the team

: Guide and coordinate servers and other dining room personnel during shifts.

Train & Develop

: Train new employees, coach staff, and conduct regular meetings to maintain high service levels.

Scheduling

: Organize duty rosters and manage staff logistics.

Guest Experience & Service

Ensure Satisfaction

: Greet guests, take orders, serve food/beverages, check on satisfaction, and address concerns promptly.

Handle Issues

: Professionally resolve complaints, special requests, and dietary needs.

Table Management

: Oversee table setups, seating arrangements, and ensure readiness for service.

Operations & Coordination

Liaison

: Act as the link between the kitchen, bar, and service team for efficient food and beverage delivery.

Inventory

: Monitor supplies, report needs, and assist with inventory control and ordering.

Hygiene & Safety

: Maintain cleanliness and enforce health, safety, and hotel brand standards.

POS & Billing

: Manage orders through Point of Sale (POS) systems, present bills, and process payments.

Financial & Sales

Cost Control

: Help manage costs and contribute to financial targets.

Sales

: Upsell and promote menu items to enhance sales.
In essence, an F&B Captain is a floor leader, service expert, and team motivator, ensuring every guest interaction meets high standards.

Job Type: Full-time

Pay: ?8,086.00 - ?18,000.40 per month

Application Question(s):

Only Male candidate required
Experience:

Hotel: 2 years (Preferred)
Work Location: In person