F&B CAPTAIN - (For Hotel Sarina)-Job ID: 1422280

Hotel Sarina is looking for F&B CAPTAINJob Description / ResponsibilityThe F&B Captain is responsible for supervising and coordinating the service activities of the restaurant, bar, or banquet outlet to ensure guests receive outstanding dining experiences in accordance with the hotel’s standards. Acting as a key link between guests and the service team, the F&B Captain ensures smooth daily operations, efficient table management, and professional service delivery. This role requires strong leadership, attention to detail, and excellent communication skills. The F&B Captain plays a pivotal role in maintaining service quality, training and guiding team members, handling guest concerns, and supporting the outlet manager in achieving departmental goals. The position reports to the Restaurant Manager or Outlet Supervisor and contributes directly to guest satisfaction and the overall success of the Food & Beverage department.RESPONSIBILITIES OF THE F&B CAPTAINSupervise and coordinate the activities of service staff to ensure high-quality and efficient service at all times.Oversee table setups, reservations, and section allocations to maintain smooth service flow and optimum guest coverage.Greet and interact with guests in a professional, courteous manner, anticipating their needs and ensuring a personalized experience.Handle guest complaints or feedback promptly, escalating major issues to the outlet manager when necessary.Ensure all staff adhere to hotel service standards, grooming policies, and sequence of service procedures.Conduct daily pre-service briefings to communicate menu changes, special promotions, and guest preferences.Collaborate with the kitchen and bar teams to ensure accurate and timely service of all food and beverage orders.Maintain cleanliness, organization, and hygiene of the service area in compliance with hotel and HACCP standards.Monitor and control operating supplies, glassware, and equipment, reporting breakages and shortages to management.Assist in staff training, performance monitoring, and mentoring of junior team members to uphold service excellence.Support management in inventory counts, stock requisitions, and cost control initiatives.Ensure all billing, cash handling, and POS transactions are completed accurately and in line with hotel procedures.Participate actively in service during busy periods, leading by example and maintaining calm under pressure.Collaborate with the F&B management team on planning for events, special functions, and promotional activities.Ensure compliance with all safety, sanitation, and legal regulations within the outlet.Educational RequirementsDiploma in Hotel ManagementExperience Requirements5 to 8 year(s)The applicants should have experience in the following business area(s):HotelAdditional RequirementsA minimum of 5 to 8 years of experience in food and beverage service within a four- or five-star hotel, fine dining restaurant, or luxury hospitality setting is essential, with at least 2 to 3 years in a supervisory or captain role. The candidate must demonstrate a deep understanding of service standards, guest relations, table management, and beverage knowledge. Strong leadership, communication, and organizational skills are vital, along with a proactive and guest-focused attitude.A diploma or degree in Hotel and Restaurant Management or equivalent qualification is preferred. Proficiency in POS systems, basic computer operations, and familiarity with HACCP and safety standards are required. The ideal candidate is poised, detail-oriented, and committed to excellence in guest service, with a proven ability to lead a multicultural team in a fast-paced environment. Flexibility to work varied shifts, including weekends and holidays, is necessary for this role.