Position: F&B Captain

Department: Food & Beverage Service

Location: Jaipur & Udaipur

Reports To: Restaurant Manager

Role Overview:

The F&B Captain is responsible for supervising the service team, ensuring smooth daily operations, and delivering exceptional guest experiences. The role involves coordinating staff, managing reservations, conducting briefings, and maintaining service standards in line with hotel policies.

Key Responsibilities:

Operational Duties:

• Report to duty at least 30 minutes before scheduled opening time.
• Oversee and manage all reservations to ensure smooth table allocation.
• Conduct daily pre-shift briefings 15 minutes prior to restaurant opening (Lunch/Dinner).
• Prepare shift plans and duty rosters for waiters and service staff.
• Ensure completion and verification of daily attendance sheets for the service team.
• Review and maintain all necessary documentation and operational papers for waiters.
• Prepare weekly reports of breakage and submit to management.
• Issue daily work permits for Assistant Waiters/Waitresses, Waiters/Waitresses, and Senior Waiters/Waitresses.
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Service Standards & Team Supervision:

• Monitor staff grooming, hygiene, punctuality, and discipline.
• Ensure accuracy of K.O.T (Kitchen Order Ticket) & B.O.T (Bar Order Ticket).
• Guide and supervise service staff to maintain courtesy, behavior, and guest handling standards.
• Evaluate staff performance and suggest improvements in service operations.
• Motivate the team to provide personalized and professional guest service at all times.

Guest Experience:

• Ensure guests are warmly welcomed and receive attentive, efficient service.
• Handle guest complaints effectively and escalate when necessary.
• Maintain high standards of hospitality, ensuring guest satisfaction at every stage of service.

Requirements:

• Minimum 2–4 years of experience in Food & Beverage service in hotels/restaurants.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of restaurant operations, guest service standards, K.O.T & B.O.T procedures.
• Ability to handle pressure and resolve guest complaints professionally.
• Flexibility to work in shifts, including weekends and holidays.