FOOD & BEVERAGE CAPTAIN

TROVE Johor Bahru; Pasir Gudang; On-site; MYR 28,000 - 45,000; Full time

Job summary

TROVE Johor Bahru is seeking a proactive restaurant team member to assist in developing and maintaining service standards across our dining outlets. You will greet guests, take orders, clear tables, and ensure clean, welcoming environments while collaborating with the F&B team.

You will monitor customer satisfaction, share guest feedback with the team, contribute to new concepts, and help train outlets. This on-site role requires strong professionalism, teamwork, and a passion for hospitality

Responsibilities

• Assists in developing, planning, and ensuring the implementation of service standards in the restaurant
• Continuously suggests and assists in developing new concepts
• Maintains complete knowledge of the features, services, rates and promotions at the restaurant and at the hotel
• Attends communication meetings with all restaurant team as well as other F&B Team
• Assist in clearing and setting tables
• Greets guests
• Checks customer satisfaction regularly
• Takes guest orders
• Responds promptly to guest concerns
• Recognizes employees’ feedback on operations and any factors affecting their roles
• Analyses the restaurant revenue trends
• Assist in outlet trainings
• Maintains the highest standard of professionalism, ethics and attitude towards clients and colleagues
• Develops strong, productive, professional relationships with internal and external guests
• Maintains per level of equipment and supplies
• Establish proper feedback and reporting lines with Hierarchy within and outside own department

Job description

• Assists in developing, planning, and ensuring the implementation of service standards in the restaurant
• Continuously suggests and assists in developing new concepts
• Maintains complete knowledge of the features, services, rates and promotions at the restaurant and at the hotel
• Attends communication meetings with all restaurant team as well as other F&B Team
• Assist in clearing and setting tables
• Greets guests
• Checks customer satisfaction regularly
• Takes guest orders
• Responds promptly to guest concerns
• Recognizes employees’ feedback on operations and any factors affecting their roles
• Analyses the restaurant revenue trends
• Assist in outlet trainings
• Maintains the highest standard of professionalism, ethics and attitude towards clients and colleagues
• Develops strong, productive, professional relationships with internal and external guests
• Maintains per level of equipment and supplies
• Establish proper feedback and reporting lines with Hierarchy within and outside own department