F&B Lead Captain

Engaging leadership that inspires and empowers the subordinates.
Assists with the strategic direction for the departments of responsibility and proactively conveys guidelines for staff that shapes the unparalleled standards expected.
Make certain that areas of accountability are executed in uncompromised levels. Proper utilization of resources is a must.
Oversee facility and equipment in the responsible areas to make sure they are in complete working order.
Advise manager of shortages, damaged equipment or other problems that need immediate attention.
Seeks new and creative ways of utilizing and selling space.
Produces regular and special reports; maintains required records and files.
Ensures all activities performed within the department are in accordance with the company's business objectives, and established safety and security standards.
Communicates with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
Provide excellence guest service, while having the ability to predict and exceed the guest's needs and expectations.
Knowledgeable of all the properties amenities and services, have the ability to make suggestions to promote the property.
Seat guests systematically to meet the needs of servers and business volumes. Maximize the use of the facility and staffing.
Perform all side works as assigned.
Keep the work environment clean and organized, free of clutter.
Assure a smooth transition during shift change; remain on duty in position until a replacement is present.
As the guest departs the outlet, thank them for dining with you and extend a sincere invitation to dine with us again.
Handle guest complaints immediately, involve management when needed.
Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
Must have the ability to be productive for long periods of time.