F&B Captain

Provides professional and courteous guest service according to Dusit standards and SOPs.
Supervises restaurant service and cashiering operations; verifies accuracy of Cashier Balance Reports.
Ensures all F&B policies, procedures, and cleaning schedules are followed.
Maintains sanitation, ambiance, and comfort in the restaurant.
Handles VIP in-room dining reservations.
Communicates effectively with guests, team, and management.
Attends daily briefings, weekly meetings, and required training sessions.
Promotes guest satisfaction and resolves outlet issues professionally.
Assists in daily closing, reporting, and cash handling when assigned.
Monitors stock levels, equipment sufficiency, and reports breakages or losses.
Supervises staff to maximize revenue and minimize costs; ensures proper grooming and performance standards.
Trains, coaches, and evaluates restaurant service personnel.
Performs other duties assigned by Assistant Outlet Manager/Outlet Supervisor.