Job description/ Captain

Captain 

Scope and general purpose of job

To supervise the assigned station in Food & Beverage service in order to maximize guest satisfaction consistent with

standards.

Main Duties.

	To take Food & Beverage orders and execute them according to the established service sequence and procedures in the Departmental Operations Manual.
	To monitor and maintain high standard of quality and speedy service.
	To strictly adhere to the opening and closing procedures established for the outlet.
	To have a thorough understanding and knowledge of all Food & Beverage items in the menu.
	To train and coach new recruits through on-the-job training.
	To ensure that the service station and surrounding area is kept clean and organized at all times.
	To maintain and monitor operating supplies par stock and control spoilage and wastage.
	To handle all guest complaints, requests and inquiries on food, beverage and service.
	To establish and maintain good customer relationships.
	To fully understand and adhere to the Outlet Operations Manual. To understand and strictly adhere to the Rules and Regulations established in the Hotel’s Labor Agreement and Employee Handbook. To understand and strictly adhere to the Hotel’s policy on fire, Hygiene, Health and Safety.       To report for duty punctually wearing the correct uniform and name tag at all times.      To maintain a high standard of personal appearance and hygiene at all times.        To maintain a good working relationship with Staff in the outlet and all other departments.       To provide courteous and professional service at all times. To attend and contribute to all staff meetings and other related activities.     To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager.     To attend all training sessions organized by the Outlet Manager or Training Manager. To respond to any changes in the restaurant function as dictated by the Hotel. To welcome, provide information and train all new waiters or busboys. To ensure that all Staff report for duty punctually wearing the correct uniform and name tags at all times. To assist in the building of an efficient team of Staff by taking an active interest in their welfare, safety and development. To ensure that all Staff provides courteous and professional service at all times. To assist in the training of the Staff within the department, ensuring that they have the necessary skills to perform their duties with maximum efficiency. To supervise the Staff within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. To ensure that all Staff have a complete understanding of and adhere to the Hotel’s Employee Rules and Regulations. To ensure that all Staff have a complete understanding of and adhere to the Hotel’s policy relating to Fire, Hygiene, Health and Safety. To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment. To carry out any other reasonable duties and responsibilities as assigned. Abide By Environmental Rules And Regulation The ultimate objective of the Captain is the achievement of total customer satisfaction. A key responsibility for the Captain is to establish and maintain good relationship with subordinates and fellow employees.