Food & Beverage Captain | Trưởng nhóm ẩm thực

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation.
• Supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.
• Take food and beverage orders according to guest's requirements and preferences.
• Deliver food & beverage services in accordance to departmental standards and procedures.
• Ensure that all food & beverage are served according to service standard.
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.
• Try to remember individual patron's names and their preferences to extend a personalized service.
• Apply necessary precautions with regards to Hotel food safety and hygiene standards (HACCP).
• Collect food and beverage supply requisition; ensure that the stock collected is as per requisition.
• Handle guests' complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management.
• Supervise and assist in assigned workstation's activities and oversee the operation of outlet in the absence of the superior.
• Assist other outlets with their operations during peak times or when required.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
• Be well versed in Hotel fire & life safety/emergency procedures.
• Report for duty on time wearing clean and complete uniform at all times.
• Maintain a high standard of personal appearance and hygiene at all times.