F&B Captain

Shangri-La Group; Kuala Lumpur; On-site; MYR 33,000 - 60,000; Full time

Job summary

Shangri-La Group in Kuala Lumpur is seeking a dedicated Restaurant Supervisor to ensure smooth service delivery in the outlet. You will oversee daily operations, greet guests, seat them, and coordinate with kitchen and stewarding teams to maintain high standards.

The role requires at least 2 years of F&B service, supervisory experience preferred, and a Diploma or Certificate in Hospitality. You will train staff, handle guest feedback, ensure hygiene and safety, and contribute to outlet

Qualifications

• Diploma or Certificate in Hospitality, Hotel Management, or a related field preferred.
• Minimum 2 years of Food & Beverage service experience, preferably with supervisory experience.
• Good knowledge of restaurant operations and food & beverage service standards.
• Strong leadership and team supervision skills.
• Excellent customer service and communication skills.
• Ability to handle guest complaints professionally.
• Good organizational and problem-solving skills.
• Knowledge of food hygiene and safety standards.
• Willingness to work shifts, weekends, and public holidays.

Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth service delivery.
• Greet, seat, and attend to guests in a professional and courteous manner.
• Take and monitor guest orders to ensure timely and accurate service.
• Handle guest feedback and complaints promptly, escalating issues when required.
• Maintain thorough knowledge of menu items, beverages, and service procedures.
• Ensure cleanliness, proper setup, and adequate supplies of service areas.
• Coordinate closely with Kitchen and Stewarding teams.
• Support outlet revenue through suggestive selling and excellent guest service.
• Monitor and control breakage and misuse of operating equipment.
• Train, coach, and supervise service staff to maintain performance standards.
• Ensure compliance with hygiene, safety, and company policies.
• Assist with inventory and other operational duties as assigned.

Skills

Leadership

Customer service

Communication

Problem solving

Team supervision

Education

Diploma or Certificate in Hospitality

Job description

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Ensure service standards are consistently maintained in the assigned outlet or station.

Supervise and coordinate daily restaurant operations to ensure smooth service delivery.

Greet, seat, and attend to guests in a professional and courteous manner.

Take and monitor guest orders to ensure timely and accurate service.

Handle guest feedback and complaints promptly, escalating issues when required.

Maintain thorough knowledge of menu items, beverages, and service procedures.

Ensure cleanliness, proper setup, and adequate supplies of service areas.

Coordinate closely with Kitchen and Stewarding teams.

Support outlet revenue through suggestive selling and excellent guest service.

Monitor and control breakage and misuse of operating equipment.

Train, coach, and supervise service staff to maintain performance standards.

Ensure compliance with hygiene, safety, and company policies.

Assist with inventory and other operational duties as assigned.

Job Requirements

Diploma or Certificate in Hospitality, Hotel Management, or a related field preferred.

Minimum 2 years of Food & Beverage service experience, preferably with supervisory experience.

Good knowledge of restaurant operations and food & beverage service standards.

Strong leadership and team supervision skills.

Excellent customer service and communication skills.

Ability to handle guest complaints professionally.

Good organizational and problem-solving skills.

Knowledge of food hygiene and safety standards.

Willingness to work shifts, weekends, and public holidays.