FOOD & BEVERAGE CAPTAIN | TAMAN MOLEK

Key Responsibilities: Supervision & Team Management Lead and supervise waitstaff, ensuring they provide quality service. Assign duties and monitor staff performance. Train new staff on service standards and restaurant procedures. Customer Service & Order Coordination Greet and assist guests, ensuring a pleasant dining experience. Handle guest complaints and resolve service issues promptly. Coordinate orders between the kitchen and service team to ensure timely delivery. Service & Operations Management Ensure tables are set up according to company standards. Monitor food and beverage quality before serving. Maintain cleanliness and hygiene standards in the dining area. Inventory & Stock Control Monitor and manage inventory of F&B supplies, cutlery, and equipment. Coordinate with suppliers and place orders when necessary. Cash Handling & Billing Assist with billing procedures and verify payment accuracy. Ensure accurate order recording in the POS system. Event & Banquet Management (if applicable) Coordinate F&B services for events, ensuring smooth execution. Work with the kitchen and event planners to fulfill special requests.