The F&B Captain is responsible for supervising and coordinating the daily operations of the restaurant or assigned dining area, ensuring exceptional guest service, efficient team performance, and adherence to company standards. The role acts as a link between service staff and management to deliver a seamless dining experience.

Key Responsibilities

• Supervise and coordinate the daily activities of restaurant service staff during assigned shifts.

• Ensure guests receive prompt, courteous, and professional service at all times.

• Monitor service standards and ensure compliance with company policies and operational procedures.

• Assist in welcoming and seating guests when required.

• Handle guest requests, concerns, and complaints promptly and professionally, ensuring guest satisfaction.

• Coordinate table assignments and service flow to maximize operational efficiency.

• Support the Restaurant Manager in achieving departmental goals and service excellence.

• Conduct pre-shift briefings and communicate daily operational updates to team members.

• Train, coach, and mentor service staff to maintain high performance and service standards.

• Monitor staff grooming, attendance, and overall performance.

• Ensure cleanliness, organization, and proper setup of dining areas before, during, and after service.

• Assist in monitoring inventory levels and reporting supply requirements.

• Coordinate with the kitchen and other departments to ensure seamless service delivery.

• Ensure compliance with food safety, hygiene, health, and safety regulations.

• Prepare operational reports and communicate shift handovers as required.

Candidate Requirements

1. High school diploma or equivalent; hospitality-related qualifications are an advantage.

2. Minimum 2–4 years of experience in Food & Beverage service within a hotel, restaurant, or hospitality environment.

3. Previous experience in a supervisory role such as Captain, Senior Waiter/Waitress, or Team Leader is preferred.

4. Strong knowledge of restaurant operations, food and beverage service standards, and guest relations.

5. Excellent leadership and team coordination skills.

6. Strong communication and interpersonal skills.

7. Ability to work effectively under pressure in a fast-paced environment.

8. Strong problem-solving and decision-making abilities.

9. Good understanding of food safety, hygiene, and sanitation standards.

10. Ability to train and motivate team members to achieve service excellence.

11. Familiarity with restaurant POS systems and basic computer applications.

12. Flexible and willing to work shifts, weekends, and public holidays as required by operational needs.