F&B Captain

Captain (F&B Service)

Location – India

Hotel Category – 4 Star

Department:

Reporting To:

Position Type:

Salary:

Position Summary:

We are looking for a highly professional and experienced Captain – F&B Service to supervise, coordinate, and execute daily food and beverage service operations. This role ensures smooth service flow, high service standards, staff discipline, and elevated guest experiences across the restaurant, bar, and banquet operations. The Captain acts as a bridge between service staff and management, ensuring operational excellence and guest satisfaction.

Key Responsibilities:

1. Operational Responsibilities

• Supervise daily restaurant or banquet operations ensuring seamless service.
• Conduct pre-shift briefings to communicate menu updates, promotions, and service standards.
• Check table setups, service stations, and ensure readiness before service hours.
• Assist in managing reservations, table allocations, and guest seating plans.
• Ensure coordination with the kitchen and bar for timely order execution.
• Monitor order-taking procedures, billing accuracy, and service sequence.
• Oversee service closure procedures including cash handling (if assigned), station cleaning, and storage.

2. Guest Service Excellence

• Greet guests warmly and ensure they are seated comfortably.
• Respond to guest queries, feedback, and complaints professionally.
• Maintain a constant presence on the floor to monitor service quality.
• Ensure VIP guests receive personalized attention.
• Resolve service delays or operational issues promptly.

3. Staff Supervision & Training

• Guide, train, and supervise waiters, stewards, and trainees.
• Allocate duties and monitor staff performance during shifts.
• Provide on-the-job training for grooming standards, service styles, and upselling techniques.
• Maintain staff discipline and ensure adherence to hotel policies.
• Assist in evaluating staff performance and identifying training needs.

4. Product Knowledge & Upselling

• Maintain thorough knowledge of food and beverage menus, ingredients, and presentations.
• Understand dietary requirements and communicate appropriate recommendations.
• Promote special dishes, promotions, and signature beverages.
• Train staff in upselling and suggestive selling techniques.

5. Hygiene, Safety & Compliance

• Ensure strict compliance with F&B hygiene and sanitation guidelines.
• Monitor staff grooming as per hotel grooming standards.
• Ensure safety protocols are followed during handling of food, beverages, and equipment.
• Coordinate with the stewarding team to maintain cleanliness of service equipment.

6. Inventory & Resource Management

• Oversee inventory of crockery, cutlery, glassware, and linen.
• Report shortages or breakages and ensure proper handling procedures.
• Assist in requisitioning supplies and ensuring cost control.
• Monitor usage and minimize wastage through efficient planning.

Qualifications & Requirements:

• Strong understanding of F&B service standards and hospitality operations.
• Excellent communication and interpersonal skills.
• Prior experience in team supervision within a hotel F&B setting preferred.
• Well-groomed, polished, and professional appearance.
• Ability to multitask and work efficiently under pressure.
• Good leadership qualities and ability to motivate staff.
• Attention to detail and commitment to guest satisfaction.

Key Competencies:

• Leadership & team coordination
• Customer service orientation
• Problem-solving & conflict resolution
• Time management & multitasking
• Product knowledge (F&B)
• Grooming and professional conduct

Working Conditions:

• Rotational shifts including weekends and holidays.
• Long standing hours during peak service times.
• Fast-paced environment with high guest interaction.