Job Purpose:To supervise and coordinate the operations of the food and beverage service team, ensuring excellent service standards, guest satisfaction, and smooth daily operations of the restaurant, bar, or banquet outlets. The Captain acts as a role model for service staff and ensures compliance with hotel and brand standards.Key Responsibilities:1. Guest Service & ExperienceSupervise and lead the service team during shifts to ensure guests receive exceptional service.Attend to guest queries, complaints, and special requests promptly and professionally.Maintain high standards of hygiene, cleanliness, and presentation in all dining areas.2. Team Leadership & TrainingTrain, coach, and motivate team members to deliver excellent guest service.Allocate duties and manage staff schedules during shifts.Monitor staff performance and provide feedback to maintain service quality.3. Operational ManagementEnsure proper setup and presentation of dining areas, buffets, and banquets.Coordinate with kitchen and bar teams for smooth service delivery.Assist in inventory control, stock management, and minimizing wastage.4. Compliance & StandardsEnsure adherence to hotel, brand, and health & safety regulations.Maintain accurate records of service, stock, and guest feedback.Uphold quality standards in service and guest interactions.  
