F&B Captain

Job Summary The F&B Captain is responsible for providing professional, courteous, and efficient food and beverage service to guests in the hotel’s restaurant, banquet, or lounge areas. The role ensures smooth table service, accurate order handling, and a high standard of guest experience in line with brand and departmental standards.indeed+1 Key Responsibilities Guest Service & Table Operations Greet guests warmly, escort them to their seats, and present menus in a professional manner. Provide accurate information on menu items, ingredients, and special promotions; make recommendations where appropriate. Take orders for food and beverages, ensuring correct details and any special requests (e.g., allergies, dietary needs). Serve food and beverages in the correct sequence and manner, following established hotel and brand standards. Monitor guest tables throughout the meal, ensuring smooth service, timely responses to requests, and prompt handling of issues. Communicate orders accurately to the kitchen and bar using the POS system or order slips. Ensure orders are delivered correctly and in the right sequence; check for any discrepancies or guest complaints. Process payments, including cash, credit card, and in-house billing, following hotel credit and billing policies. Prepare and set up dining areas, including tables, chairs, linens, cutlery, glasses, and condiments, in line with hotel standards. Set up and maintain buffet displays, including garnishing, portioning, and replenishing items as required. Clear tables, reset them promptly, and maintain cleanliness and order in the dining area throughout service. Keep all service areas, back-of-house, and equipment clean and tidy, following hygiene and safety standards. Follow all food safety, hygiene, and allergen handling procedures as per hotel and regulatory requirements. Adhere to personal hygiene, grooming, and uniform standards as specified by the hotel. Report any hazards, accidents, or incidents immediately and follow up as required.