Captain - Food Beverage - MaleFemale

1. Service Coordination:

• Oversee and coordinate all aspects of the dining service including restaurant banquet and event operations.
• Ensure a seamless flow of service by managing reservations seating arrangements and guest preferences.

1. Team Leadership:

• Lead and motivate the frontofhouse staff including servers hosts and other service personnel.
• Provide training guidance and feedback to enhance the teams performance and guest satisfaction.

1. Guest Interaction:

• Interact with guests in a courteous and professional manner.
• Address guest inquiries concerns and special requests promptly and effectively.
• Monitor guest satisfaction and take proactive measures to ensure a positive experience.

1. Quality Control:

• Monitor and maintain high standards of food and beverage quality presentation and service.
• Conduct regular inspections to ensure cleanliness and organization in dining areas.

1. Menu Knowledge:

• Possess a comprehensive understanding of the menu including ingredients preparation methods and specials.
• Provide recommendations and descriptions to guests promoting upselling when appropriate.

1. Ordering and Inventory Management:

• Collaborate with kitchen and bar staff to manage inventory levels and order supplies as needed.
• Monitor and control portion sizes and waste to maximize costeffectiveness.

1. Training and Development:

• Conduct ongoing training sessions for staff on service standards menu knowledge and customer service skills.
• Keep the team informed about changes in menus promotions and policies.

1. Event Coordination:

• Coordinate with event planners and banquet staff for special events and functions.
• Ensure smooth execution of catering services for events held within the establishment.

1. Adherence to Standards:

• Ensure compliance with health and safety regulations as well as company policies.
• Uphold and reinforce hygiene and sanitation standards throughout the food and beverage areas.

• Proven experience in a supervisory or leadership role within the food and beverage industry.
• Strong interpersonal and communication skills.
• Excellent organizational and multitasking abilities.
• Indepth knowledge of food and beverage operations including service techniques and industry trends.
• Familiarity with POS systems and reservation platforms.
• Ability to work in a fastpaced and dynamic environment.
• A customercentric approach with a commitment to exceeding guest expectations.

communication skills,leadership,training and development,quality control,customer service