CAPTAIN ( FOOD & BEVARAGE SERVICE)

• Staff Supervision: Manage, train, and schedule service staff to ensure they provide high-quality service.
• Operational Oversight: Ensure the dining area is clean and organized, and that safety protocols are followed.
• Guest Services: Greet guests, manage table reservations, and promptly address any complaints or special requests.
• Coordination: Liaise with the kitchen and other departments to ensure efficient service flow.
• Inventory and Billing: May be responsible for monitoring stock and managing restaurant billing systems.

Requirements and skills

• Experience: Typically requires 1-2 years of experience in a hotel or restaurant, preferably in a supervisory role.
• Skills: Strong leadership, communication, and problem-solving skills are essential.
• Knowledge: Must have a thorough understanding of food and beverage service techniques and menus.
• Flexibility: The role often requires working split shifts, weekends, and holidays.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Life insurance
• Provident Fund

Work Location: In person