Restaurant Captain / Steward

Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times.

Key Responsibilities:Guest Service:

• Greet guests warmly and assist them in seating arrangements.
• Present menus, take food and beverage orders accurately, and ensure timely service.
• Serve food and beverages in accordance with service standards.
• Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service.
• Handle guest complaints or feedback professionally and report to the supervisor if required.

Operational Duties:

• Prepare tables by setting up linens, cutlery, glasses, and condiments.
• Clear and reset tables efficiently after each guest.
• Ensure mise-en-place (table setup, service station readiness) is complete before service.
• Assist in opening and closing duties of the outlet.
• Maintain cleanliness and organization in service areas.

Hygiene & Safety:

• Follow all hygiene and food safety standards as per company policy.
• Ensure proper grooming and personal hygiene at all times.
• Report any maintenance or safety hazards to the supervisor immediately.

Teamwork:

• Coordinate effectively with kitchen and bar teams to ensure smooth service flow.
• Support colleagues during busy operations and maintain a positive work environment.
• Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant).
• Basic knowledge of food and beverage service techniques.
• Excellent communication and interpersonal skills.
• Attention to detail and a passion for hospitality.
• Flexible to work in shifts, weekends, and public holidays.
• Physical Requirements:Ability to stand for long hours.
• Able to lift and carry trays, dishes, and other service items as required.