F&B Captain

Key Responsibilities

• Supervise and coordinate the activities of dining area staff to ensure efficient operations.
• Maintain high standards of service, ensuring every guest enjoys an exceptional experience.
• Prepare and manage staff schedules while handling daily operational requirements.
• Act as the bridge between the kitchen and service team for seamless coordination.
• Address guest queries and concerns with professionalism and prompt resolution.
• Monitor inventory levels and communicate supply or equipment requirements.
• Support staff development by training new team members and conducting regular briefings.
• Ensure compliance with hygiene, health, and safety standards at all times.

Qualifications & Skills

• Any Graduate (preferred IHM student or hotel management graduate)
• Minimum 2 years of supervisory experience in F&B service.
• Strong knowledge of hospitality service practices and guest experience standards.
• Excellent communication, leadership, and problem-solving skills.
• Ability to handle pressure and manage conflicts effectively.
• Detail-oriented with a passion for customer satisfaction.

Key Skills

• Leadership & Team Management
• Customer Service Excellence
• Staff Coordination & Training
• Conflict Resolution
• Inventory & Resource Management
• Health & Safety Compliance
• Clear Communication

• Embodying Our Mission and Values

  : Aligning actions and decisions with core principles demonstrates commitment to the company s vision.

• Enabling Team Success

  : Supports, guides, and inspires others to reach their full potential and contribute to shared goals.

• Driving Results

  : Focuses on achieving measurable outcomes through determination, efficiency, and accountability.

• Leading with Integrity

  : Upholds ethical standards, fosters trust, and ensures transparency in all actions and decisions.

• Simplified Career Growth Plan
• Comprehensive Leave Policy
• Automated Process and System