Captain – Restaurant & Bar Operations

Position Summary

The Captain – Restaurant & Bar Operations is responsible for supervising day-to-day restaurant and bar service, ensuring exceptional guest experience, adherence to service standards, and effective team coordination. The role manages a designated service station and supports outlet leadership in operational excellence.

Key Responsibilities

Service Operations Supervise and execute restaurant and bar service as per service standards Manage opening, shift, and closing procedures Oversee assigned service station readiness, cleanliness, and setup Conduct pre-service briefings and coordinate service flow Ensure accurate order-taking, food and beverage delivery, and table maintenance Drive upselling of beverages, signature dishes, and promotions Bar Coordination Coordinate with bartenders to ensure timely and accurate beverage service Ensure correct presentation and garnishing of all beverages Monitor bar stock levels and communicate shortages Maintain bar hygiene, glassware standards, and beverage quality Support menu knowledge including cocktails, spirits, wines, and food pairings Guest Interaction & Service Quality Greet guests, assist with seating, and provide personalized service Handle guest feedback, complaints, and special requests professionally Identify VIPs, repeat guests, and special occasions to enhance service delivery.

Maintain records of guest preferences for service consistency Staff Supervision & Training Allocate duties to waiters, stewards, and trainees Monitor grooming, hygiene, and service etiquette Conduct on-the-job training for service sequence and beverage service Support team motivation, discipline, and performance consistency Inventory, Compliance & Coordination Ensure proper handling and storage of cutlery, crockery, glassware, and equipment Maintain station par levels and control breakage and wastage.

Coordinate with kitchen, bar, housekeeping, and cashier teams Ensure adherence to HACCP, food safety, alcohol service, and safety protocols Requirements Qualifications & Experience Degree or Diploma in Hotel Management preferred 2–5 years of F&B service experience, including at least 1 year in a captain or supervisory role Strong knowledge of food, beverages, cocktails, wine, and service techniques Proficiency with POS systems used in restaurant and bar operations