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Experience
2 - 7 Years
Education
Bachelor of Hotel Management(Hotel Management)
Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Supervising restaurant floor operations to ensure smooth and efficient service.
Leading and motivating servers and wait staff, ensuring grooming standards and service etiquette are maintained.
Greeting guests, handling requests, and resolving complaints promptly to guarantee guest satisfaction.
Coordinating table assignments, reservations, and service sequence with the host/hostess.
Ensuring all mis-en-place, set-ups, and side duties are properly executed before and after service.
Assisting in training, coaching, and developing junior colleagues for future growth.
Monitoring stock levels of chinaware, cutlery, and operational supplies, and coordinating with the supervisor/manager for replenishment.
Following hygiene, safety, and HACCP standards across service areas.
Supporting promotional activities, upselling items, and maximizing revenue.
Desired Candidate Profile
Minimum 2 years experience in a supervisory role within Food & Beverage service, preferably in a 4- or 5-star hotel.
Strong leadership, organizational, and communication skills.
Ability to handle guest concerns professionally and diplomatically.
Knowledge of POS systems, billing procedures, and restaurant service standards.
Ability to work flexible shifts including nights, weekends, and holidays.
Fluency in English is required; additional languages are a plus.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- F&B Captain
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