F&B Captain: Luxury Hotel Service Leader

InterContinental Hotels Group

Muscat

On-site

OMR 9,000 - 15,000

Full time

8 days ago

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Benefits offered by this job

Full uniform

Room discounts

Comprehensive training

Job summary

Crowne Plaza Muscat OCEC, part of InterContinental Hotels Group, seeks an F&B Captain to supervise daily outlet operations and lead service staff to deliver professional, high-quality guest experiences. The role emphasizes adherence to IHG standards, safety procedures, and revenue-supportive practices.

The candidate should have 3–5 years of F&B service experience with supervisory exposure, strong leadership, and fluency in English. Arabic is a plus.

Qualifications

Diploma or bachelor’s degree in hospitality, Hotel Management, or related field preferred.
Minimum 3–5 years of F&B service experience, including at least 1–2 years in a supervisory role.
Experience in international hotels or luxury F&B outlets preferred.
Strong leadership, supervision, and team management abilities.
Excellent guest service and interpersonal skills.
Knowledge of food and beverage service standards, menu items, and beverage pairings.
Ability to work under pressure in a fast-paced environment.
Fluency in English (spoken and written); Arabic is a plus.

Responsibilities

Supervise service staff to ensure professional, efficient, and courteous guest service at all times.
Monitor the quality of food and beverage service, ensuring correct presentation, temperature, and portioning.
Greet and interact with guests to ensure satisfaction, handling inquiries, requests, or complaints professionally.
Provide menu knowledge to staff and guests, including ingredients, specials, and beverage pairings.
Lead, motivate, and support F&B attendants and junior staff during shifts.
Assign tasks and responsibilities to team members according to operational needs.
Conduct on-the-job training for staff, promoting skill development and service excellence.
Monitor staff performance, grooming, and adherence to service standards and policies.
Ensure staff follow health, safety, and hygiene regulations.
Assist in the setup, arrangement, and presentation of dining areas, banquets, and special events.
Ensure proper stock levels of cutlery, glassware, condiments, and service equipment.
Monitor and control wastage and ensure efficient use of resources.
Oversee cash handling, billing, and POS system accuracy during service.
Support inventory management and communicate requirements to supervisors or managers.
Work closely with the Outlet Manager, Bar Manager, Kitchen, and Banquet teams to ensure smooth service.
Provide feedback to management on operational issues, guest preferences, or staff performance.
Assist in implementing new service procedures, promotions, or special events.
Maintain effective communication with other departments to enhance guest experience.
Ensure all service standards comply with IHG policies and procedures.
Maintain a clean, safe, and hygienic work environment for staff and guests.
Assist in internal audits, inspections, and service quality assessments.