Sr Captain

• Oversee daily restaurant or F&B outlet operations

• Ensure proper food and beverage service standards are followed

• Coordinate and manage staff scheduling and duty rosters

• Monitor inventory levels and assist in stock control

• Train and guide service staff for performance improvement

• Handle guest complaints and service requests efficiently

• Suggest improvements to increase sales and customer experience

• Maintain hygiene, safety, and quality standards

• Support menu planning and service enhancements

• Ensure compliance with hospitality SOPs