Captain (Steward)

Job description

Position Title: Captain

Department: Food & Beverage

Location: Mosque Road , Bengaluru

Experience- Min 3year

Job
Summary

The F&B Captain is responsible
for leading and coordinating the daily operations of the food and beverage
service in restaurants, banquets, or events. This role ensures that guests
receive exceptional service by managing the F&B team, maintaining high
standards of quality, and ensuring that guests' needs are met promptly and
professionally. The F&B Captain is a key figure in creating a positive and
memorable dining experience for guests.

Key
Responsibilities

1. Leadership & Supervision




• Lead and manage the front-of-house team, including
  waitstaff, hosts/hostesses, and busboys.


• Assign tasks to team members and ensure that they are
  completed efficiently and to the highest standards.


• Provide direction and support to team members,
  ensuring they are motivated, trained, and meeting service expectations.


• Monitor staff performance, provide constructive
  feedback, and assist with training and development.


• Ensure adherence to the organization's policies,
  procedures, and service standards.




2. Guest Service




• Greet and welcome guests, ensuring a positive first
  impression.


• Take customer orders, address any concerns, and ensure
  their needs are met in a timely and professional manner.


• Respond to guest complaints or issues, striving to
  resolve problems quickly and effectively.


• Maintain a high level of guest satisfaction by
  delivering personalized and exceptional service.


• Ensure that food and beverage orders are accurately
  taken, processed, and delivered to guests.




3. Operational Management




• Oversee the smooth operation of food and beverage
  service, ensuring all guests are served promptly and correctly.


• Coordinate with kitchen and bar staff to ensure timely
  preparation and delivery of food and beverages.


• Ensure that all food and beverage items are properly
  stocked and available for service.


• Conduct daily briefings with the team to ensure they
  are aware of the day's specials, menu changes, and any important
  information.


• Supervise the set-up, service, and breakdown of
  tables, ensuring cleanliness and order.




4. Quality Control & Compliance




• Maintain high standards of cleanliness and hygiene
  within the dining area and service stations.


• Ensure all safety and health regulations, including
  food safety standards, are strictly followed.


• Monitor and ensure proper handling of food, beverages,
  and equipment.


• Ensure compliance with all company policies, including
  those related to alcohol service, guest conduct, and workplace safety.




5. Administrative & Financial Tasks




• Maintain accurate records of guest orders, billing,
  and tips.


• Assist in inventory control by reporting any shortages
  or discrepancies.


• Handle cash and credit card transactions accurately.


• Help manage labor and staffing requirements to ensure
  optimal service while controlling costs.




6. Training & Development




• Assist in training new staff and provide continuous
  guidance on service standards and operational procedures.


• Conduct ongoing coaching and mentoring to ensure that
  all team members deliver exceptional service.


• Stay up-to-date on industry trends, new menu
  offerings, and customer service practices.

• Health insurance and other benefits (as per company
  policy).


• Opportunities for career growth and advancement.

UDAY KUMARKACHHI

9329931732