Captain

Position Overview

The F&B Captain supervises daily operations of the restaurant or dining outlet, ensuring excellent guest service, smooth workflow, and adherence to company standards. This role bridges communication between the service team and management and supports training, quality control, and guest satisfaction.

Key Responsibilities

1. Guest Service

• Greet and welcome guests; ensure high-quality service throughout their dining experience.
• Handle guest inquiries, requests, and complaints professionally.
• Ensure tables are properly set, clean, and presentable at all times.
• Maintain service standards and ensure staff follow sequence of service.

2. Operations Supervision

• Coordinate and supervise the service team during shifts.
• Assign tables, sections, and tasks to staff based on operational needs.
• Monitor order taking, food running, and service speed.
• Ensure smooth communication between kitchen and service staff.

3. Staff Training & Development

• Train new employees on service standards, menu knowledge, and operational procedures.
• Conduct daily briefings about specials, promotions, and updates.
• Monitor staff performance and provide coaching as needed.

4. Product Knowledge

• Maintain complete knowledge of menu items, ingredients, allergens, and wine/beverage lists.
• Upsell menu items and beverages effectively.

5. Quality & Safety Standards

• Ensure compliance with hygiene, sanitation, and safety standards.
• Check service stations, dining areas, and equipment to ensure they are clean and operational.
• Follow company and legal regulations related to F&B operations.

6. Reporting & Administration

• Assist with inventory, breakage logs, and stock control.
• Prepare shift reports and communicate issues to management.
• Support in managing reservations and table allocations.

Skills & Qualifications

• Minimum 2–4 years of experience in F&B service; supervisory experience preferred.
• Strong knowledge of food & beverage operations and service standards.
• Excellent communication, leadership, and customer service skills.
• Ability to handle stressful situations professionally.
• Well-groomed, energetic, and service-oriented.
• Basic knowledge of POS systems and billing.

Key Competencies

• Leadership
• Teamwork
• Problem-solving
• Time management
• Attention to detail
• Guest-focused mindset