The F&B Captain is a key supervisory role responsible for leading a section or station within the restaurant/outlet to deliver exceptional, personalized food and beverage service. This position ensures smooth daily operations, supervises service staff, maintains the highest standards of guest satisfaction, and upholds the establishment’s reputation for quality, efficiency, and hospitality. The captain acts as the primary point of contact for guests in their assigned area while coordinating closely with the kitchen, bar, and management team.

Key responsibilities:

Guest Service & Experience

·         Greet and welcome guests warmly upon arrival, escort them to tables, and ensure a positive first impression.

·         Take food and beverage orders accurately, offer recommendations, suggest wine pairings (where applicable), and upsell specials/promotions.

·         Provide detailed menu knowledge, including ingredients, preparation methods, allergens, and special dietary options.

·         Anticipate guest needs, perform regular table checks, and resolve any issues or complaints promptly and professionally.

·         Ensure timely and accurate delivery of orders by coordinating with kitchen and bar teams.

·         Present bills accurately, process payments, and handle cash/credit transactions per established procedures.

·         Collect guest feedback to improve service quality and report insights to management.

Team Leadership & Supervision

·         Supervise, guide, and motivate servers, wait staff, bussers, and trainees assigned to the section.

·         Conduct pre-shift briefings: communicate menu highlights, specials, VIP arrivals, service standards, and any operational updates.

·         Assign stations, side duties, and tasks to ensure balanced workload and efficient service flow.

·         Train and mentor new team members on service standards, menu knowledge, POS system usage, and hotel/restaurant procedures.

·         Monitor staff grooming, uniform standards, hygiene, and performance; provide constructive feedback and coaching.

·         Ensure all side work, mise-en-place, and closing duties are completed thoroughly.

Operational Excellence

·         Oversee table settings, ensuring correct linen, cutlery, glassware, and condiments per outlet standards.

·         Maintain cleanliness and organization of the dining area, service stations, and equipment throughout service.

·         Coordinate with kitchen for timing of courses, modifications, and special requests.

·         Manage reservations for the assigned section and handle walk-ins efficiently.

·         Ensure compliance with health, safety, food hygiene, and responsible alcohol service regulations.

·         Perform opening and closing procedures, including stock checks, equipment inspection, and reporting of maintenance issues.

·         Assist in inventory management of service items (e.g., china, glassware, linen) and report shortages.

Additional Duties

·         Participate in monthly departmental meetings, training sessions, and promotional activities.

·         Support banquets, room service, or other F&B outlets during peak periods or staff shortages as needed.

·         Perform any other reasonable duties assigned by the Restaurant Manager or F&B Management.