Food & Beverage Captain

CAPITOL HOTEL MANAGER PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious hotel in Singapore is seeking a dedicated Food & Beverage Captain to provide excellent service and manage a team in a high-paced environment. Responsibilities include ensuring compliance with hotel standards, managing staff, and maximizing guest satisfaction. Ideal candidates should have experience in the food and beverage sector and showcase effective communication skills. The role offers opportunities to enhance guest experiences while maintaining service excellence.

Qualifications

• Experience in food and beverage service is required.
• Excellent communication and customer service skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Serve food and beverages to guests adhering to hotel standards.
• Manage the service team and delegate tasks effectively.
• Ensure cleanliness and organization of the workspace.
• Handle guest inquiries and complaints efficiently.

Skills

Team management

Customer service

Strong communication

Knowledge of food and beverage

Upselling techniques

Job description

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Food & Beverage Captain is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.

MAIN RESPONSIBILITIES

• Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.
• Responsible for Waiter/Waitress & Host/Hostess.
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies,equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Projecting at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.
• Being able to control the service with a great sense of supervision and not being focused on one area only.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.