Captain

Ira Hospitality; Hyderabad; On-site; INR 300,000 - 500,000; Full time

Job summary

Ira Hospitality is seeking a Captain to oversee floor operations and coordinate service across the F&B team in Hyderabad. You will ensure guest satisfaction, supervise staff, and maintain high standards of service, hygiene, and safety throughout shifts.

The ideal candidate brings 2+ years in F&B service with supervisory exposure, strong leadership and communication skills, and a solid understanding of restaurant procedures. Weekend and holiday shifts are required.

Qualifications

• Diploma or Degree in Hotel Management or Hospitality.
• 2 years in F&B service with supervisory experience preferred.
• Strong leadership and interpersonal skills with knowledge of restaurant procedures.

Responsibilities

• Oversee floor operations during shifts to ensure service quality.
• Coordinate daily service operations and manage guest seating.
• Delegate tasks to stewards and assist in staff training.
• Take and track F&B orders accurately for prompt delivery.
• Ensure compliance with service, hygiene and safety protocols.
• Professionally handle complaints and feedback to ensure recovery.
• Liaise with kitchen and bar teams to maintain smooth service flow.
• Assist with opening/closing duties and maintain records.

Skills

Leadership

Interpersonal communication

Restaurant procedures

Flexibility

Guest relations

Education

Diploma/Degree in Hotel Management

Job description

Job Description

Job Title: Captain
Department: Food & Beverage Service / Operations
Reports To: Restaurant Manager / F&B Manager
Job Purpose: Oversee floor operations during shifts to ensure exceptional guest service and seamless coordination between the service staff, kitchen, and management.

Requirements

• Floor Supervision: Coordinate daily service operations and manage guest seating.
• Team Leadership: Delegate tasks to stewards, conduct pre-shift briefings, and assist in staff training.
• Order Management: Take and track F&B orders accurately to ensure prompt delivery.
• Service Standards: Maintain strict compliance with service, hygiene, and safety protocols.
• Guest Relations: Professionally handle complaints and feedback to ensure effective service recovery.
• Coordination: Liaise with the kitchen and bar teams to maintain a smooth service flow.
• Reporting: Assist with opening/closing duties and maintain operational records.
• Education: Diploma or Degree in Hotel Management or Hospitality.
• Experience: Minimum 2 years in F&B service; supervisory experience preferred.
• Skills: Strong leadership, interpersonal communication, and deep knowledge of restaurant procedures.
• Flexibility: Willingness to work shifts, weekends, and holidays.