Guest Experience Lead - F&B Service

The American Club; Hong Kong; On-site; HKD 223,000 - 246,000; Full time

Job summary

The American Club in Hong Kong seeks a Restaurant Captain to support the F&B Service Manager in daily operations. You will greet Members, take orders, manage reservations where applicable, and ensure the highest service standards are met.

You will assist with mise-en-place, opening and closing duties, maintain sanitation, oversee table settings, and ensure correct billing procedures while coordinating with the kitchen on dietary needs.

Qualifications

• Hospitality experience required; 3+ years in the industry with 1–2 years in a supervisory role.
• Proven ability to multitask and prioritize in a fast-paced environment.
• Knowledge of food safety and hygiene standards is essential.
• Excellent command of English and Cantonese, both spoken and written.

Responsibilities

• Greet Members and guests, take orders, and manage reservations as applicable.
• Assist F&B Service Manager with day-to-day operations.
• Maintain high sanitation levels in the outlet and ensure cleanliness throughout shifts.
• Oversee mise-en-place, opening/closing duties, and other tasks assigned by the Manager.
• Uphold uniform and personal presentation standards and ensure accurate billing.
• Maintain knowledge of the full menu, including dietary labels and ingredients, and communicate allergies to kitchen as needed.
• Address minor Member concerns and escalate to Manager when necessary.
• Polish cutlery/glassware and reset tables; comply with laws and in-house policies.

Skills

Organizational skills

Food safety knowledge

English & Cantonese

Customer service

Education

High School Diploma or above

Tools

POS system

Job description

The American Club in Hong Kong seeks a Restaurant Captain to support the F&B Service Manager in daily operations. You will greet Members, take orders, manage reservations where applicable, and ensure the highest service standards are met.

You will assist with mise-en-place, opening and closing duties, maintain sanitation, oversee table settings, and ensure correct billing procedures while coordinating with the kitchen on dietary needs.