Captain Food & Beverage at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Guest Service Excellence, Attention To Detail, Problem Solving, Decision Making, Food Service Techniques, Beverage Service Techniques, Wine Service Techniques, Communication Skills, Interpersonal Skills, Customer Focus, Proactive Attitude, Pressure Handling, Hygiene Standards, Operational Management

Industry

Hospitality

Description

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Job Purpose: To supervise and coordinate the operations of the food and beverage service team, ensuring excellent service standards, guest satisfaction, and smooth daily operations of the restaurant, bar, or banquet outlets. The Captain acts as a role model for service staff and ensures compliance with hotel and brand standards. Key Responsibilities: 1. Guest Service & Experience Supervise and lead the service team during shifts to ensure guests receive exceptional service. Attend to guest queries, complaints, and special requests promptly and professionally. Maintain high standards of hygiene, cleanliness, and presentation in all dining areas. 2. Team Leadership & Training Train, coach, and motivate team members to deliver excellent guest service. Allocate duties and manage staff schedules during shifts. Monitor staff performance and provide feedback to maintain service quality. 3. Operational Management Ensure proper setup and presentation of dining areas, buffets, and banquets. Coordinate with kitchen and bar teams for smooth service delivery. Assist in inventory control, stock management, and minimizing wastage. 4. Compliance & Standards Ensure adherence to hotel, brand, and health & safety regulations. Maintain accurate records of service, stock, and guest feedback. Uphold quality standards in service and guest interactions. Qualifications Qualifications & Requirements: Diploma or Degree in Hospitality Management or related field preferred. Minimum 3–5 years of experience in F&B service, with at least 1 year in a supervisory role. Strong leadership, communication, and interpersonal skills. Knowledge of food, beverage, and wine service techniques. Customer-focused, proactive, and able to handle pressure in a fast-paced environment. Core Competencies: Leadership and team management Guest service excellence Attention to detail Problem-solving and decision-making Knowledge of F&B standards and service etiquette

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Responsibilities

Supervise and coordinate the food and beverage service team to ensure excellent service standards and guest satisfaction. Act as a role model for service staff while ensuring compliance with hotel and brand standards.