Velero Hotel Doha Lusail
A contemporary luxury hotel offering distinctive experiences in the heart of Lusail City.
The F&B Captain is responsible for supervising and coordinating service in the restaurant or outlet, ensuring high-quality guest experiences, adherence to hotel standards, and efficient team performance. The Captain acts as the first point of contact for guests in the absence of management.
Key Responsibilities
Guest Service
-
Greet and attend to guests in a courteous, professional, and timely manner.
-
Ensure orders are taken accurately and served according to hotel standards.
-
Handle guest complaints professionally, escalating to management when required.
-
Provide suggestions and guidance to guests regarding menu items and beverages.
Team Supervision & Coordination
-
Supervise and guide the service team, including waiters, bussers, and trainees.
-
Ensure team members adhere to service standards, grooming, and behavior.
-
Conduct pre-shift briefings and assign duties to team members.
-
Monitor service flow during busy periods and coordinate with kitchen and bar.
Service & Operational Standards
-
Maintain high standards of food and beverage service in line with hotel SOPs.
-
Ensure tables are set and maintained according to outlet standards.
-
Assist in training new team members on service techniques and standards.
-
Ensure accurate billing and timely processing of guest payments.
Hygiene & Safety
-
Enforce hygiene, sanitation, and safety standards in the outlet.
-
Ensure compliance with food handling, storage, and safety regulations.
Reporting & Administration
-
Assist in preparing daily, weekly, and monthly reports on outlet performance.
-
Report incidents, guest feedback, or operational issues to management promptly.
-
Maintain inventory control and monitor stock usage with the Supervisor or Manager.
Qualifications & Experience
-
Minimum secondary education; hospitality or F&B certification preferred.
-
Minimum 2–3 years of experience as a senior waiter or in a supervisory F&B role.
-
Knowledge of food, beverage, and service standards in fine dining or hotel outlets
