F&b Captain

V8 Hotel; Johor; On-site; MYR 40,000 - 64,000; Full time

Job summary

Jora Malaysia is seeking a Food and Beverage Captain to lead a station of servers in fine dining, banquet operations, or hotel dining rooms. You will supervise service quality, train junior staff, and handle guest requests beyond standard service, often performing tableside techniques.

The role sits between a server and a floor manager in the service hierarchy. Responsibilities include directing workflow during service, coordinating course timing, presenting menus with wine pairings, greeting

Responsibilities

• Lead a section of servers during service, directing workflow, timing, and sequence of courses at each table
• Perform tableside preparations including carving, flambé, salad tossing, sauce finishing, and wine decanting where applicable
• Present menus, recommend dishes and wines, and answer detailed questions about ingredients, preparation methods, and allergens
• Greet guests at arrival, handle special occasion setups, and ensure VIP guests receive personalized attention
• Train new servers and assistants on service standards, sequence of service, and product knowledge
• Communicate table status and course timing to the kitchen and floor manager to maintain service flow
• Handle guest complaints within the section; apply service recovery techniques and elevate when necessary
• Check tables throughout service for completeness — proper utensils for each course, filled beverages, cleared items
• Supervise section side work: mise en place setup before service and closing breakdown after
• Complete paperwork for banquet service including event reports, gratuity documentation, and cover counts

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

A Food and Beverage Captain leads a station or section of servers in a fine dining restaurant, banquet operation, or hotel dining room — supervising service quality, training junior staff, handling guest requests that go beyond a standard server interaction, and often performing tableside service techniques. The role sits between a server and a floor manager in the service hierarchy.

Duties and responsibilities

Lead a section of servers during service, directing workflow, timing, and sequence of courses at each table

Perform tableside preparations including carving, flambé, salad tossing, sauce finishing, and wine decanting where applicable

Present menus, recommend dishes and wines, and answer detailed questions about ingredients, preparation methods, and allergens

Greet guests at arrival, handle special occasion setups, and ensure VIP guests receive personalized attention

Train new servers and assistants on service standards, sequence of service, and product knowledge

Communicate table status and course timing to the kitchen and floor manager to maintain service flow

Handle guest complaints within the section; apply service recovery techniques and elevate when necessary

Check tables throughout service for completeness — proper utensils for each course, filled beverages, cleared items

Supervise section side work: mise en place setup before service and closing breakdown after

Complete paperwork for banquet service including event reports, gratuity documentation, and cover counts