F&B Captain Job Opening in Ernakulam

Staff Supervision: Lead and mentor the service team, train new staff, and oversee daily operations to ensure service standards are met. Guest Service: Greet guests, take food and drink orders, answer questions, and resolve any complaints or issues promptly to ensure customer satisfaction. Operational Coordination: Act as the link between the kitchen and the dining area, coordinating with both to ensure smooth and efficient service and accurate order preparation. Service Standards: Ensure that tables are set correctly, service is provided in a timely manner, and all areas are kept clean and organized. Inventory and Setup: Assist with opening and closing duties, check inventory levels, and manage supplies as needed. Compliance: Uphold all health, safety, and hotel policies and procedures. Financial Tasks: Process guest bills, manage payments, and handle shift closing procedures.

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