F&B Captain

Overview

F&B Captain at Hotel De'La Ferns, Cameron Highlands Were you the natural leader among your friends, always orchestrating gatherings and ensuring everyone had a memorable time? Hotel De'La Ferns in Cameron Highlands is seeking an F&B Captain who can bring that same level of leadership and finesse to our dining experiences. Join us and lead a team in creating moments of culinary delight! Company Overview : Nestled in the heart of the picturesque Cameron Highlands, Hotel De'La Ferns is a boutique gem, renowned for its timeless elegance and personalized service. Surrounded by lush greenery and mist-kissed landscapes, our hotel is a sanctuary where guests find solace in nature's embrace while experiencing the epitome of refined hospitality.

Responsibilities

Service Coordination :

Supervise and coordinate the activities of the F&B team during service hours. Ensure seamless and efficient service to meet and exceed guest expectations.

Guest Interaction :

Interact with guests to understand their preferences and provide recommendations. Address any guest concerns or special requests promptly and professionally. Have a comprehensive understanding of the menu offerings and be able to guide both guests and staff.

Staff Training and Development :

Conduct training sessions to enhance the skills and knowledge of F&B staff. Provide ongoing coaching and performance feedback to the team.

Banquet and Event Management :

Oversee the setup and service for banquets and special events hosted at the hotel. Ensure all aspects of the event run smoothly, from food service to guest satisfaction.

Inventory Management :

Monitor and manage inventory levels for F&B supplies and amenities. Coordinate with relevant departments to restock supplies as needed.

What You Will Need to Succeed in This Role

Previous Experience in F&B Service :

Proven experience in a similar role, demonstrating leadership and supervisory abilities. Familiarity with IDB PoS system is an additional advantage.

Team Leadership and Motivation :

Strong leadership skills with the ability to motivate and guide a team to success.

Menu Knowledge :

Thorough understanding of the menu offerings, including ingredients and preparation methods.

Languages :

Proficiency in English and Malay is a requirement. Knowledge of Tamil and Chinese is an advantageous bonus.

Problem-Solving Abilities :

Skill in addressing guest concerns or operational challenges promptly and effectively.

Adaptability and Quick Thinking :

Capacity to handle unexpected situations with composure and find suitable solutions.

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