The Captain - Food & Beverage Service is responsible for overseeing and ensuring the smooth operation of food and beverage service within the hotel’s dining outlets. This role involves leading the service team, ensuring the highest standards of guest service, managing guest orders, and coordinating between the kitchen and service staff to ensure efficient service. The Captain ensures that all guests receive a superior dining experience, fostering a welcoming and professional atmosphere in all food service areas.
Guest Service Leadership: Lead and supervise the food & beverage service team during shifts, ensuring high standards of guest service. Greet guests, take orders, and assist with menu recommendations.
Team Supervision and Training: Supervise, guide, and motivate the waitstaff and stewards during their shifts. Provide on-the-job training and coaching to ensure the team understands service standards and etiquette.
Table and Order Management: Ensure that all guest orders are accurately taken, processed, and served in a timely and professional manner. Ensure that each table is consistently monitored and guests' needs are met throughout the dining experience.
Guest Experience: Handle any guest complaints or special requests with professionalism, addressing issues quickly and efficiently to ensure guest satisfaction.
Maintain Service Standards: Oversee the presentation and arrangement of food and beverages, ensuring they meet the hotel’s quality standards. Ensure that all areas of the dining room are set up and cleared properly.
Order and Billing Management: Ensure that orders are accurately entered into the Point of Sale system, and bills are correctly processed for guests. Verify that all transactions are handled in line with hotel policies.
Stock and Inventory Control: Monitor inventory levels for service items such as cutlery, glassware, napkins, and beverages. Assist in managing supplies and ensure that stock is kept at the necessary levels for smooth service operations.