Stewards/Captains

Steward (F&B Service Associate) Job Description

A steward is the primary service provider at the table, responsible for the guest's dining experience.

• Key Responsibilities:
• Guest Service: Greeting guests, taking accurate food and beverage orders, and serving them according to standards.
• Table Maintenance: Setting up tables, cleaning, and clearing used dishes (clearing).
• Menu Knowledge: Providing recommendations and answering questions about ingredients and preparation methods.
• Hygiene & Safety: Following food hygiene and safety protocols.
• Requirements: Often requires 1–3 years of experience and a professional appearance.

Captain (F&B Supervisor) Job Description

A captain is a supervisory position that manages the dining area's daily operations.

• Key Responsibilities:
• Supervision: Leading and training stewards/wait staff, assigning tables, and conducting briefings.
• Guest Experience: Handling guest complaints/queries, ensuring satisfaction, and handling billing.
• Coordination: Managing the flow of service between the kitchen and the front-of-house.
• Operations: Overseeing table turnover, inventory management, and ensuring high service standards.
• Requirements: Requires prior experience as a steward, leadership skills, and excellent communication.

Commonly Required Skills

• Customer Service: Ability to interact positively with guests.
• Product Knowledge: Knowledge of food, beverages, and ingredients.
• Communication: Effective coordination with team members and guests.
• Hygiene: Adhering to cleaning and safety protocols.
• Upselling: Promoting items to increase revenue