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 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 & 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