The Food Beverage Captain oversees and coordinates the day-to-day operations of the restaurant or dining establishment, ensuring high levels of customer satisfaction
They are responsible for managing the waitstaff, coordinating with the kitchen, and maintaining a positive dining experience for guests
Responsibilities:
Staff Management:
Supervise, train, and motivate the waitstaff to provide excellent customer service.
Assign tasks and responsibilities to the waitstaff, ensuring smooth workflow during peak hours.
Conduct regular staff meetings to communicate updates, policies, and improvements.
Service Coordination:
Coordinate with the kitchen staff to ensure timely preparation and delivery of food orders.
Monitor table turnover and optimize seating arrangements to accommodate as many guests as possible.
Address any customer complaints or issues promptly and professionally.
Guest Relations:
Welcome guests upon arrival and assist in seating arrangements.
Ensure guests needs and preferences are met throughout their dining experience.
Handle reservations, special requests, and VIP guests with special attention.
Quality Control:
Maintain high standards of service quality, cleanliness, and hygiene.
Inspect table settings, dining areas, and service stations to ensure they meet established standards.
Collaborate with the kitchen to monitor food quality and presentation.
Ordering and Inventory:
Assist in managing inventory of food and beverage supplies.
Place orders for necessary supplies and ensure stock levels are maintained.
Monitor and control food and beverage costs.
Training and Development:
Provide ongoing training to staff on service standards, menu knowledge, and customer interaction.
Identify areas for improvement and implement training programs accordingly.
Financial Responsibilities:
Assist in budgeting and forecasting for the food and beverage department.
Monitor sales, expenses, and profitability, and implement cost-control measures when necessary.
Compliance:
Ensure adherence to health and safety regulations, as well as food safety standards.
Stay informed about local licensing and compliance requirements for the food and beverage industry.
Qualifications:
Previous experience in a similar role within the food and beverage industry.
Strong leadership and communication skills.
Excellent customer service and interpersonal skills.
Knowledge of food and beverage operations, including menu items and wine pairings.
Ability to handle stressful situations and resolve conflicts.
Education:
High school diploma or equivalent. Additional education in hospitality or a related field is a plus.
Work Environment:
The role may require working evenings, weekends, and holidays, as per the operational needs of the establishment.
