F&B Captain

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.

• 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.