Captain – Restaurant & Bar Operations
Kawen ManpowerJob Title: Captain – Restaurant & Bar Operations
<\/h3>
<\/p>
<\/div>
<\/div>
<\/div>
<\/p>
Position Summary
<\/h3>
The Captain – Restaurant & Bar Operations is responsible for supervising day -to -day restaurant and bar service, ensuring exceptional guest experience, adherence to service standards, and effective team coordination. The role manages a designated service station and supports outlet leadership in operational excellence.
<\/p>
Key Responsibilities
<\/h3>Service Operations
<\/h4>Supervise and execute restaurant and bar service as per service standards
<\/p><\/li>
Manage opening, shift, and closing procedures
<\/p><\/li>
Oversee assigned service station readiness, cleanliness, and setup
<\/p><\/li>
Conduct pre -service briefings and coordinate service flow
<\/p><\/li>
Ensure accurate order -taking, food and beverage delivery, and table maintenance
<\/p><\/li>
Drive upselling of beverages, signature dishes, and promotions
<\/p><\/li><\/ul>
Bar Coordination
<\/h4>Coordinate with bartenders to ensure timely and accurate beverage service
<\/p><\/li>
Ensure correct presentation and garnishing of all beverages
<\/p><\/li>
Monitor bar stock levels and communicate shortages
<\/p><\/li>
Maintain bar hygiene, glassware standards, and beverage quality
<\/p><\/li>
Support menu knowledge including cocktails, spirits, wines, and food pairings
<\/p><\/li><\/ul>
Guest Interaction & Service Quality
<\/h4>Greet guests, assist with seating, and provide personalized service
<\/p><\/li>
Handle guest feedback, complaints, and special requests professionally
<\/p><\/li>
Identify VIPs, repeat guests, and special occasions to enhance service delivery.
<\/p><\/li>
Maintain records of guest preferences for service consistency
<\/p><\/li><\/ul>
Staff Supervision & Training
<\/h4>Allocate duties to waiters, stewards, and trainees
<\/p><\/li>
Monitor grooming, hygiene, and service etiquette
<\/p><\/li>
Conduct on -the -job training for service sequence and beverage service
<\/p><\/li>
Support team motivation, discipline, and performance consistency
<\/p><\/li><\/ul>
Inventory, Compliance & Coordination
<\/h4>Ensure proper handling and storage of cutlery, crockery, glassware, and equipment
<\/p><\/li>
Maintain station par levels and control breakage and wastage.
<\/p><\/li>
Coordinate with kitchen, bar, housekeeping, and cashier teams
<\/p><\/li>
Ensure adherence to HACCP, food safety, alcohol service, and safety protocols
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Qualifications & Experience
<\/h3>Degree or Diploma in Hotel Management preferred
<\/p><\/li>
2–5 years of F&B service experience, including at least 1 year in a captain or supervisory role
<\/p><\/li>
Strong knowledge of food, beverages, cocktails, wine, and service techniques
<\/p><\/li>
Proficiency with POS systems used in restaurant and bar operations
<\/p><\/li><\/ul>
<\/div><\/span>
<\/h4>
Supervise and execute restaurant and bar service as per service standards
<\/p><\/li>Manage opening, shift, and closing procedures
<\/p><\/li>Oversee assigned service station readiness, cleanliness, and setup
<\/p><\/li>Conduct pre -service briefings and coordinate service flow
<\/p><\/li>Ensure accurate order -taking, food and beverage delivery, and table maintenance
<\/p><\/li>Drive upselling of beverages, signature dishes, and promotions
<\/p><\/li><\/ul>Bar Coordination
<\/h4>Coordinate with bartenders to ensure timely and accurate beverage service
<\/p><\/li>Ensure correct presentation and garnishing of all beverages
<\/p><\/li>Monitor bar stock levels and communicate shortages
<\/p><\/li>Maintain bar hygiene, glassware standards, and beverage quality
<\/p><\/li>Support menu knowledge including cocktails, spirits, wines, and food pairings
<\/p><\/li><\/ul>Guest Interaction & Service Quality
<\/h4>Greet guests, assist with seating, and provide personalized service
<\/p><\/li>Handle guest feedback, complaints, and special requests professionally
<\/p><\/li>Identify VIPs, repeat guests, and special occasions to enhance service delivery.
<\/p><\/li>Maintain records of guest preferences for service consistency
<\/p><\/li><\/ul>Staff Supervision & Training
<\/h4>Allocate duties to waiters, stewards, and trainees
<\/p><\/li>Monitor grooming, hygiene, and service etiquette
<\/p><\/li>Conduct on -the -job training for service sequence and beverage service
<\/p><\/li>Support team motivation, discipline, and performance consistency
<\/p><\/li><\/ul>Inventory, Compliance & Coordination
<\/h4>Ensure proper handling and storage of cutlery, crockery, glassware, and equipment
<\/p><\/li>Maintain station par levels and control breakage and wastage.
<\/p><\/li>Coordinate with kitchen, bar, housekeeping, and cashier teams
<\/p><\/li>Ensure adherence to HACCP, food safety, alcohol service, and safety protocols
<\/p><\/li><\/ul>
<\/div><\/span>Requirements<\/h3>
Qualifications & Experience
<\/h3>Degree or Diploma in Hotel Management preferred
<\/p><\/li>2–5 years of F&B service experience, including at least 1 year in a captain or supervisory role
<\/p><\/li>Strong knowledge of food, beverages, cocktails, wine, and service techniques
<\/p><\/li>Proficiency with POS systems used in restaurant and bar operations
<\/p><\/li><\/ul>
<\/div><\/span>