Hotel captain

Job Title: Hotel Captain / Restaurant Captain

Department: Food & Beverage (F&B) / Restaurant Operations

Reports To: Restaurant Manager / F&B Manager

Job Summary:

The Hotel Captain is responsible for supervising restaurant service operations, ensuring guest satisfaction, maintaining service standards, and assisting in training and guiding the service team. The role involves coordinating between guests, the kitchen, and the service staff to deliver a smooth dining experience.

Key Responsibilities:

Supervise and coordinate daily restaurant operations.

Greet and seat guests courteously, ensuring a pleasant dining experience.

Take and relay food and beverage orders accurately to the kitchen.

Ensure that food is served promptly and correctly.

Check table settings, cleanliness, and service readiness before and during operations.

Handle guest complaints or requests professionally and efficiently.

Train and guide waiters and stewards in service standards and menu knowledge.

Monitor food and beverage quality, portion control, and presentation.

Ensure billing accuracy and assist in closing duties.

Maintain hygiene and safety standards in the restaurant area.

Coordinate with kitchen and bar staff for timely order delivery.

Assist in inventory management and requisitioning supplies when necessary.

Skills & Qualifications:

Diploma or degree in Hotel Management or equivalent.

Minimum 24 years of experience in food and beverage service, preferably in a supervisory role.

Strong knowledge of food and beverage service standards.

Excellent communication and interpersonal skills.

Ability to handle guest complaints calmly and efficiently.

Leadership and team management skills.

Attention to detail and professional appearance.

Work Environment:

Typically works in a hotel restaurant, banquet hall, or dining outlet.

Requires flexible hours, including weekends and holidays.