Restaurant Steward / Captain - Food & Beverage Service

Overview

By The Bay restaurant, with a seating capacity of 200 across Indoor, Courtyard, and Terrace areas, requires dedicated Steward and Captain staff to maintain high standards of hospitality and service excellence. Operating from 12:00 PM to 1:00 AM, these roles focus on delivering exceptional guest experiences and smooth restaurant operations.

Key Duties

• Warmly greet guests and assist them to tables while presenting and describing menus, specials, and beverages.
• Accurately take and serve food and beverage orders using POS/KOT systems, ensuring adherence to service standards.
• Monitor and address guest satisfaction promptly and manage table clearing and resetting.
• Coordinate service operations within assigned sections, liaising with kitchen, bar, host desk, and steward teams.
• Stewards focus on delivering efficient service; Captains additionally supervise sections, allocate tasks, and enhance coordination among teams.
• Promote upselling through highlighting signature dishes, promotional offers, and encouraging guest engagement to meet sales targets.
• Handle guest complaints professionally, escalating serious issues and managing VIP requests with care.
• Maintain high personal hygiene and professional appearance; comply with FSSAI food safety standards and ensure cleanliness of service areas and equipment.
• Prepare service areas and equipment before opening and participate in opening and closing duties such as cleanliness checks, attendance, and maintenance reporting.
• Captains are responsible for staff supervision, training new hires, monitoring discipline, verifying bills, managing section readiness, and leading team briefings.

Candidate Requirements

• Minimum educational qualification is 10+2; hotel management diploma or degree preferred.
• For Stewards: 1 to 3 years of experience in food service environments; fresh hospitality graduates may be considered.
• For Captains: 3 to 5 years of food and beverage service experience with at least 1 to 2 years in supervisory roles within premium dining settings.
• Excellent communication, interpersonal skills, customer focus, ability to work under pressure, and teamwork orientation.
• Additional skills for Captains include leadership, decision-making, staff training, multitasking, and organizational competence.

Work Conditions & Benefits

• Operating hours: 12:00 PM to 1:00 AM, working in rotational shifts as per business needs.
• Mandatory flexibility to work on weekends, public holidays, festivals, and special events.
• Four weekly offs per calendar month scheduled according to operational demands, not necessarily on weekends or holidays.
• Emphasis on punctuality, attendance, and adherence to shift schedules.

Performance Metrics

• Evaluate guest feedback and satisfaction levels, service speed, accuracy, and upselling achievements.
• Monitor table turnover rates, hygiene compliance, attendance, teamwork, and communication.
• Captain-specific metrics include section sales, staff productivity and discipline, guest complaint management, training effectiveness, and adherence to SOPs.