Position Guidelines Food and Beverage - Captain

POSITION TITLE :  CAPTAIN
DEPARTMENT : FOOD AND BEVERAGE


PURPOSE :
Under the general guidance and supervision of the Restaurant Manager and Outlet Supervisor, within the limits of established corporate Policies, Procedures and Food and Beverage Manual, responsible for assisting the Restaurant Manager and Outlet Supervisors to provide Food and Beverage in assigned outlet.

RELATIONSHIP :
1.Reports directly to the Maitre d' or Head Waiter or Asst. Head Waiter.

2.Interacts and cooperates with Food and Beverage staff, as required.

3.Interacts with guests as appropriate.

4.Interacts with Housekeeping, Engineering, Laundry. Storeroom and other departments and requested.

DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day function of Waiter, Bus-boy. facilities, sales, expenses and ensures the required standard of service performance are implemented and maintained.

2.Provides an overall high levels of Food and Beverage service to guests and ensures
that guest satisfaction are met

3.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Personal Grooming and Appearance Standards.

4.Ensures punctual attendance and adheres to duty schedules as directed by the Restaurant Manager or Outlet Supervisors.

5.Attends formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.

6.Inspects, conducts all mise-en-place work required and ensures that all areas of responsibilities are kept up to the expected standard and regulations according to he designed task.

7.Ensures timing of service functions are adhered to/for guest satisfaction.

8.Informs, notifies supervisors and subordinates of special request and or other related manners.

9.Handles guests complaints and refers them as necessary. Follow-up on corrective action.

10.Practices Basic Skills of Guest Courtesy as appropriate.

11.Routinely checks, identifies assigned section needs for maintenance work order, relays same to supervisors and ensures the accomplishment are proper.

12.Ensures that all checks (in the area of responsibility) have been signed by guest and that figures are correct before passing on to the cashier and all administration of obtaining and delivering procedures are followed.

13.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.

14.Performs related duties and special projects as assigned.