Captain

Cost & Co sea food hotel,Audh

A Food and Beverage (F&B) Captain at a seafood hotel or restaurant leads the dining room floor, ensuring exceptional service standards. They manage the waitstaff, guide guests through the menu, ensure strict seafood hygiene, and act as a bridge between the kitchen and dining area.

Key Responsibilities

·        Team Leadership: Conduct pre-shift briefings, assign seating sections, and manage duty rosters for stewards and waiters.

·        Guest Relations: Welcome guests, assist with the menu (especially seafood pairings and daily catches), take orders, and promptly resolve any complaints.

·        Kitchen Coordination: Relay special dietary requirements (like shellfish allergies) to the kitchen and ensure timely service of perishable seafood dishes. 1

·        Hygiene & Standards: Ensure tables, glassware, and cutlery are immaculate and comply with strict food safety regulations. [1, 2, 3]

·        Inventory & Upselling: Monitor inventory of linens, crockery, and daily supplies; train staff on upselling premium seafood items or specialty beverages. [1, 2, 3]

Qualifications & Requirements

·        Experience: 1–3 years of experience in hospitality, specifically in a supervisory role like a Captain or Senior Captain in an F&B setting.

·        Menu Knowledge: Extensive knowledge of seafood, fish varieties, preparation methods, and appropriate wine or beverage pairings.

·        Soft Skills: Strong leadership, conflict resolution, and the ability to multitask in a fast-paced environment.

·        Communication: Fluency in English and the local language, with excellent verbal communication skills. [1, 2, 3, 4, 5]

Could you tell me if you are looking to hire a captain, or if you are drafting a resume to apply for this role? This will help me customize the information further.

Email id : mohinip24@gmail.com

Contact no : 9272005511