Food & Beverage Captain

DHI DOWNTOWN PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading F&B company in Singapore is seeking an experienced F&B Captain to manage day-to-day operations of outlets, ensuring high standards of service and staff training. The ideal candidate has a passion for food, excellent leadership skills, and a strong work ethic. Responsibilities include supervising staff, implementing policies, and maintaining operational standards.

Qualifications

• Passion for food and customer service.
• Understanding of efficient restaurant operations.
• Ability to train and supervise staff.

Responsibilities

• Oversee daily operations of F&B outlets.
• Ensure adherence to service standards and policies.
• Conduct training sessions for staff.

Skills

Strong work ethic

Leadership skills

Problem solving

Job description

SUMMARY:

The F&B Captain is someone who is passionate about food and customer service. They are a problem solver with strong work ethic and leadership skills. The F&B Captain understands that customer satisfaction always takes priority but efficient restaurant & bar operations make it possible.

Under the guidance of the F&B Executive and Assistant Manager, the position assists in the day-to-day running of all F&B outlets.

Responsible for the operation, management, supervision, training and overall performance of the outlet taking into consideration revenue, guest satisfaction, and maximization of the profit. Service is to be carried out systematically and uniformly in compliance to standards set by the property.

Supervising the day to day activities like guest relations management and general administration.

DUTIES & RESPONSIBILITIES:

• To be responsible for operating F&B outlets as assigned and recommend food and beverage service standards and follow on policies & procedures of the property.
• To organize, develop, operate, and administer the food and beverage pre-determined service area that has been assigned.
• To ensure that all the associates in the outlet are fully aware of the F&B policies & procedures by reviewing them on a monthly basis.
• To inspect all outlets’ equipment continuously and keep them well maintained to ensure proper functioning.
• To develop and implement training programs and conduct training sessions with all Bar/Restaurant personnel at least once a week.
• To impart knowledge to junior level staff in all respects and enhance the quality of service and upsell.
• Filling in for absent staff as needed
• To ensure that there is no pilferage by the junior staff.
• To create a sound and strong working relationship with all associates and help to develop their maximum potential.
• To ensure that all employees in direct guest contact have full knowledge of the menus as well as beverages, cocktails and specialty drinks.
• Any other duties as directed.