Captain

To provide a delightful, attentive and prompt service experience to all guests in the outlet, in order to maximize guest satisfaction and departmental profitability in an atmosphere of teamwork and high employee morale

Responsible for all mis-en-place and mis-en-scene.

Performs all necessary tasks to serve Food & Beverage according to the service standards and operating manuals of the hotel.

Greets and seats guests ensures their comfort at the table.

Maintains table culture and restaurant ambiance at all times.

Maintains maximum hygiene personally, inside the restaurant and in all back of house areas by performing appropriate cleaning tasks.

Suggests changes in menu items or service procedures, as per guest feedback or perceived need.

Attends to and serves the guests promptly.

Ensures minimum breakage, spoilage and wastage.

Responsible for creating and collecting accurate bills and amounts for all service done.

Provides on-the-job training to busboys.

Attend behavioral and vocational training in own and related work areas to enhance skill and develop multifunctionality.

Counsels subordinates in work related / personal matters.

Attends F&B product knowledge related classes regularly and shares with other staff.

Co-ordinates with area chef for all food requirements.

Guides, coaches and helps hem to enhance their performance.

Maintains excellent relations and professionalism among colleagues.

Shows interest in and an understanding of processes of other departments.

Builds good working relationship with all kitchen and stewarding staff.

Constantly interacts with all guests in assigned stations and actively seeks guest feedback.

Fosters professional / friendly relationships with all guests.

Tries to resolve guest complaints within his/ he scope.

Utilizes one-on-one training skills.

Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.

Adhere to all the Brand Standards Quality Assurance

Responsible for all mis-en-place and mis-en-scene.

Performs all necessary tasks to serve Food & Beverage according to the service standards and operating manuals of the hotel.

Greets and seats guests ensures their comfort at the table.

Maintains table culture and restaurant ambiance at all times.

Maintains maximum hygiene personally, inside the restaurant and in all back of house areas by performing appropriate cleaning tasks.

Suggests changes in menu items or service procedures, as per guest feedback or perceived need.

Attends to and serves the guests promptly.

Ensures minimum breakage, spoilage and wastage.

Responsible for creating and collecting accurate bills and amounts for all service done.

Provides on-the-job training to busboys.

Attend behavioral and vocational training in own and related work areas to enhance skill and develop multifunctionality.

Counsels subordinates in work related / personal matters.

Attends F&B product knowledge related classes regularly and shares with other staff.

Co-ordinates with area chef for all food requirements.

Guides, coaches and helps hem to enhance their performance.

Maintains excellent relations and professionalism among colleagues.

Shows interest in and an understanding of processes of other departments.

Builds good working relationship with all kitchen and stewarding staff.

Constantly interacts with all guests in assigned stations and actively seeks guest feedback.

Fosters professional / friendly relationships with all guests.

Tries to resolve guest complaints within his/ he scope.

Utilizes one-on-one training skills.

Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.

Adhere to all the Brand Standards Quality Assurance