F&b Service Captain

**Position**: F&B Captain
**Department**: Food & Beverage
**Reports To**: F&B Supervisor / Manager

**Job Summary**:
**Key Responsibilities**
- **Supervising Service Operations**:

- Coordinate with the F&B team to ensure smooth and timely service delivery.
- Conduct pre-shift meetings to communicate daily specials, menu changes, and guest expectations.
- Oversee the setup and cleanliness of dining areas, ensuring all tables, chairs, and service stations are properly organized.
- **Guest Interaction**:

- Welcome guests warmly and assist in seating arrangements as needed.
- Address guest inquiries, special requests, and complaints promptly and professionally.
- Monitor guest satisfaction during their dining experience and take necessary action to resolve any issues.
- **Team Leadership**:

- Train, mentor, and supervise junior F&B staff, ensuring adherence to service standards.
- Monitor team performance and provide guidance to ensure high levels of guest service.
- Lead by example in delivering exceptional service and fostering a positive team environment.
- **Order & Inventory Management**:

- Assist in managing inventory levels, including ordering supplies and minimizing waste.
- Coordinate with kitchen staff to communicate special guest requests and dietary restrictions.
- Ensure all food and beverage orders are accurately taken, recorded, and served to meet guest expectations.
- **Health & Safety Compliance**:

- Ensure compliance with food safety and sanitation standards at all times.
- Monitor and enforce adherence to company policies, including safety procedures.
- Maintain a safe, clean, and organized environment for both guests and staff.
- **Reports & Feedback**:

- Provide feedback to the F&B Manager on guest preferences, service improvements, and staff performance.
- Prepare shift reports, including guest complaints, incidents, and operational challenges.
- Assist in managing reservations and coordinating special events or functions when required.

**Qualifications & Skills**
- **Education**: Hotel Management
- **Experience**: Minimum of 2-3 years of experience in a food and beverage role, with at least 1 year in a supervisory capacity.
- **Skills**:

- Strong leadership, communication, and organizational skills.
- Ability to handle guest complaints professionally and effectively.
- Knowledge of food and beverage standards, menu items, and beverage options.
- Proficiency in POS systems and basic computer skills.

**Additional Information**
- **Work Conditions**: Requires flexibility to work in shifts, including weekends, holidays, and evenings.
- **Physical Requirements**: Ability to stand and move for extended periods, and occasionally lift and carry up.

This role is ideal for a service-oriented professional with a passion for hospitality and a strong ability to lead a team in delivering memorable dining experiences.

**Benefits**:

- Provident Fund

Schedule:

- Rotational shift

Supplemental Pay:

- Yearly bonus

**Experience**:

- total work: 3 years (preferred)

Work Location: In person