F&B Captain

Skills:

Position:

Department:

Location:

Reports To:

Role Overview

Key Responsibilities

Operational Duties:

• Report to duty at least 30 minutes before scheduled opening time.
• Oversee and manage all reservations to ensure smooth table allocation.
• Conduct daily pre-shift briefings 15 minutes prior to restaurant opening (Lunch/Dinner).
• Prepare shift plans and duty rosters for waiters and service staff.
• Ensure completion and verification of daily attendance sheets for the service team.
• Review and maintain all necessary documentation and operational papers for waiters.
• Prepare weekly reports of breakage and submit to management.
• Issue daily work permits for Assistant Waiters/Waitresses, Waiters/Waitresses, and Senior Waiters/Waitresses.
  

Service Standards & Team Supervision

• Monitor staff grooming, hygiene, punctuality, and discipline.
• Ensure accuracy of K.O.T (Kitchen Order Ticket) & B.O.T (Bar Order Ticket).
• Guide and supervise service staff to maintain courtesy, behavior, and guest handling standards.
• Evaluate staff performance and suggest improvements in service operations.
• Motivate the team to provide personalized and professional guest service at all times.
  

Guest Experience

• Ensure guests are warmly welcomed and receive attentive, efficient service.
• Handle guest complaints effectively and escalate when necessary.
• Maintain high standards of hospitality, ensuring guest satisfaction at every stage of service.
  

Requirements

• Minimum 24 years of experience in Food & Beverage service in hotels/restaurants.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of restaurant operations, guest service standards, K.O.T & B.O.T procedures.
• Ability to handle pressure and resolve guest complaints professionally.
• Flexibility to work in shifts, including weekends and holidays.