Job summary

The F&B Captain is responsible for supervising the daily operations of the assigned food and beverage outlet, ensuring excellent guest service, maintaining service standards, and coordinating the activities of the service team. The position supports the smooth operation of the outlet while ensuring guest satisfaction, hygiene, and compliance with hotel policies and procedures.

Main tasks

• Ensure all guests receive prompt, courteous, and professional service.
• Welcome guests, assist with seating, and ensure their dining experience meets hotel standards.
• Handle guest requests, feedback, and complaints professionally, escalating issues to the supervisor or manager when necessary.
• Ensure guest satisfaction throughout the service period.
• Supervise and coordinate the daily activities of the restaurant service team.
• Allocate duties and sections to waiters and other service team members.
• Monitor service flow and ensure timely delivery of food and beverages.
• Coordinate effectively with the kitchen, stewarding and other departments.
• Assist with opening and closing procedures, including mise-en-place and outlet readiness.
• Guide, support, and motivate team members to maintain high service standards.
• Train new team members on service procedures, menu knowledge, and hotel standards.
• Monitor team performance, grooming, punctuality, and adherence to departmental procedures.
• Report staff shortages, performance concerns, and training needs to the supervisor or manager.
• Ensure compliance with food safety, hygiene, sanitation, and occupational health and safety standards.
• Maintain cleanliness and organization of the restaurant, service stations, and assigned work areas.
• Ensure tables, equipment, cutlery, crockery, and glassware are clean and properly arranged.
• Report equipment defects, unsafe conditions, and incidents promptly.
• Promote menu items, beverages, special offers, and upselling opportunities.
• Ensure accurate order taking and coordination with the kitchen.
• Follow hotel procedures for billing, payments, discounts, and cash handling, where applicable.
• Support the outlet in achieving revenue targets and controlling operational costs.
• Minimize wastage and ensure the proper use of operating supplies.
• Maintain effective communication with the F&B management team.
• Report guest complaints, service issues, incidents, and operational concerns.
• Ensure compliance with hotel policies, standard operating procedures, and grooming standards.
• Assist with stock checks and inventory monitoring when required.
• Perform other reasonable duties assigned by the management in line with the position.
• Good knowledge of food and beverage service standards, menu presentation, and upselling techniques.
• Knowledge of food safety, hygiene, and sanitation practices.

Experience Needed

REQUIRED EXPERIENCE

• At least 3-4 years of experience in the hotel F&B field.

Required Skills

Soft skills

Problem Solving, Effective Communication, Detail Oriented, Team Leadership

Values

Integrity, Accountability, Fun, Care, Inclusion

Benefits

Staff accommodation, Staff transportation, Learning & development programmes, Career development, Length of service benefits