Restaurant Captain

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.
​Assist management to supervise junior team members and casual labour under leadership/section to ensure all assigned tasks are carried out on time and according to instructions and departmental standards.
​Take and record restaurant reservations or cancellations in accordance with departmental standards. Reconfirm reservations via phone or email daily.
​Take food and beverage orders according to guest requirements and preferences.
​Deliver food & beverage services in accordance with departmental standards and procedures.
​Ensure all food & beverages are served according to high service standards.
​Up-sell and promote food and beverage offers at every available opportunity to maximize sales revenue. Cross-sell other dining venues when the outlet is full.
​Remember individual patrons' names and preferences to extend personalized service.
​Apply necessary precautions regarding hotel food safety and hygiene standards (HACCP).
​Collect food and beverage supply requisitions, ensuring stock collected matches the requisition.
​Handle guest complaints and comments tactfully and efficiently. Report any complaints, incidents, or irregularities to management.
​Supervise and assist in assigned workstation activities and oversee outlet operations in the absence of management.
​Assist other Food & Beverage outlets during peak hours or when required.