The F&B Captain is responsible for supervising restaurant operations, guiding service staff, and ensuring excellent guest service. The role involves coordinating between the kitchen and service team to deliver a smooth, high-quality dining experience while maintaining hygiene and service standards.
Key Responsibilities:1. Service Supervision
Supervise and coordinate daily restaurant operations.
Ensure tables are properly set and service is executed as per SOPs.
Oversee service sequence from order taking to billing.
Maintain high standards of guest service and satisfaction.
2. Guest Interaction
Greet and assist guests courteously and promptly.
Handle guest complaints or requests efficiently.
Promote menu items, specials, and upselling opportunities.
3. Coordination
Communicate guest orders accurately to the kitchen and bar.
Ensure timely delivery of food and beverages.
Liaise between service staff, kitchen, and management for smooth operations.
4. Training & Team Support
Guide and train waiters and stewards on service standards.
Monitor staff grooming, punctuality, and performance.
5. Hygiene & Safety
Ensure cleanliness and sanitation in the restaurant area.
Adhere to food safety and hygiene regulations (FSSAI/HACCP).
Qualifications & Skills:
Diploma / Degree in Hotel Management or related field.
2-4 years of experience in restaurant or F&B service.
Excellent communication and customer service skills.
Leadership, teamwork, and attention to detail.
Job Types: Full-time, Permanent
Pay: ?18,000.00 - ?22,000.00 per month
Work Location: In person
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