Food & Beverage Captain

About the role

The Food & Beverage Captain leads the restaurant team to deliver exceptional dining experiences, ensuring every guest receives attentive and courteous service. Reporting to the Restaurant Manager or Assistant F&B Manager, the Captain oversees daily operations across breakfast, lunch and dinner shifts.

Key responsibilities

• Guarantee full guest attention, courteous service and exceptional care throughout the dining experience.
• Lead, organise and maintain a disciplined team that follows service standards, cleaning checklists and uniform grooming policies.
• Provide on‑the‑job training, corrective coaching and personalised development programmes for all staff.
• Prepare stations for each service period, ensuring cleanliness, proper setup and equipment readiness.
• Oversee order taking, verify accuracy and actively support sales and guest relations.
• Maintain continuous communication between the restaurant floor and kitchen.
• Handle guest complaints promptly, escalating to senior management when required.
• Inform staff of current promotions, menu specials and sales initiatives.
• Control inventory of dishes, glassware and serviceware, removing damaged items from service.
• Monitor and maintain restaurant furnishings, furniture and equipment, submitting maintenance requests as needed.
• Report defective lighting or electrical issues to management.
• Assist with end‑of‑month and end‑of‑year inventory counts.
• Ensure compliance with emergency procedures and safety standards.

Required profile

• Proven experience leading a restaurant or food‑and‑beverage team.
• Strong attention to detail and commitment to high service standards.
• Excellent communication skills and ability to resolve guest issues.
• Ability to train, coach and develop staff on the spot.
• Professional appearance and adherence to uniform and grooming policies.
• Organisational skills to manage station setups and inventory control.

Required skills