Captain

Qualification

Experience

Skills

Duties & Responsibilities

• Operations
  1. Assisting Sr. Captains for all the day-to-day operations in the F&B service. 2. Responsible for all the operations that will happen with all procedures and standards in their outlets. 3. Oversee all the operations in the specified outlet. 4. Handle guests without any complaints. 5. Assist and support the F&B service for service excellence. 6. Resolve guest and staff concerns quickly and efficiently.
• Supervising
  1. Supervise the operations and team members throughout the service. 2. Guide the staff members for proper service and standards. 3. Responsible for daily reports to Sr. Captains. 4. Responsible for the operations in the allotted outlets.
• Hygiene and Safety
  1. Should have proper grooming and be responsible for checking the daily grooming of staff members. 2. Responsible for safety and hygiene for staff members. 3. Should have awareness about hygiene in food service and the importance of personal grooming.
• Job Knowledge
  1. Should have good and deep knowledge about food and food presentation. 2. Should have wide knowledge about wine and other liquors. 3. Responsible for giving menu briefing and training the standards of service to staff members. 4. Should have experience in operating sales like WINHMS, etc.
• General
  1. Responsible for overall sanitation, cleanliness, and appearance of the allotted F&B outlet. 2. Responsible for providing excellent guest service and ensuring all guest concerns are met. 3. Must be familiar with current and upcoming details about the property. 4. Should have good communication skills and use only professional language. 5. Motivating team members and taking daily briefings with team members. 6. Coordinate well with all other departments, especially F&B production. 7. Assist Sr. Captains/Outlet Manager with scheduling the duty of team members and preparing weekly offs. 8. Assist Sr. Captains/Outlet Manager with training of team members and preparing monthly reports. 9. Responsible for monthly inventory and breakages. 10. Responsible for ensuring sufficient operating supplies like beverages and equipment like cutleries, crockery, etc., and transportation if needed. 11. Must be able to work under pressure for long hours. 12. Maintain the records of staff periodicals and operating costs. 13. Handle guest complaints effectively. 14. Identify problems in the department and resolve them.