Food & Beverage Captain

Guest Service:

1. Excel at Guest service by training staff to make sure the Guests leave the restaurant happy.

2. Inspect Dining room, Kitchen and BOH for cleanliness.

3. Ensure all electrical equipments are in working condition.

4. Maintain ambiance in the Dining by controlling lighting, background music and temperature prior to guest arrival.

5. Ensure all necessary equipment is in position, i.e. tables, chairs, Activity register, etc.

6. Ensure the table appointments, including flower arrangements, are impeccable and the tables are correctly and attractively laid up.

7. Ensure stations have sufficient mise-en-place to facilitate fast expedition of orders, particularly during peak periods.

8. Coordinate with Chef to plan menus in accordance to make single menu for different diets.

9. Ensure the printed menus are correct and no spelling mistakes.

10. Ensure to taste the prepared food for quality and presentation.

11. Ensure Soukya herbal water / Cumin water is prepared as per standards.

12. Ensure the staffs are clean, correctly and smartly dressed at all times.

13. Conduct daily briefings paying attention to Personal Hygiene, Grooming, Job knowledge etc.

14. Ensure only well-trained and experienced staff is on duty and serving the guests.

15. Meet, greet & Seat Guests as per the choice of table.

16. Be totally aware of each Guest's diet and ensure these diets are adhered to.

17. Maintain records of guests like and dislikes for personalized service.

18. Ensure the VIP's are identified and their presence is known to all staff.

19. Ensure the orders are taken correctly, courteously and actioned without delay.

20. Ensure prompt, efficient and exceptional Guest service of all meals, maintain high standards as per SOP.

21. Ensure no food is lying in the side station for more than 15 seconds.

22. Side stations to be kept clean at all times and maintain clean vs dirty separate.

23. Ensure proper food handling procedures are followed.

24. Ensure that new products/ specials are understood by servers and are being promoted.

25. Create new dishes, send them for tasting and implement only after the approval.

26. Coordinate entire operation of the restaurant & kitchen.

27. Show enthusiasm about guest within the restaurant and interact to make sure overall expectations are met.

28. Oversee actual service on a daily basis to ensure that service is professional, discreet, personalised and consistent.

29. Seek, listen and respond to Guest feedback, pass on the vital information to the management /concern person.

30. Emphasis the Silent zone policy, Seating with other guest policy.

31. Pay attention to guest conversation and report to MD (if the guests are talking about treatments, pricing, facilities, and any Negative feedback) also if the guests are sitting for a long period in dining even after their meals.

32. Effectively identify restaurant problems through constant monitoring and execute to resolve the same.

33. Constantly be aware of and respond to the needs of the Guest, continuously striving to create the right environment.

34. Coordinate with Drs for diets and communicate effectively with staff.

35. Assume control of the restaurant and use own initiative to solve all guests issues.

36. Handle irate Guests/ guest complaints with a friendly & calm attitude.

37. Do not blame others take accountability for problems.

38. Interact with other department heads to maintain consistency of guest service as it related to the food and beverage department.

39. Ensure room service orders are executed promptly and that they comply with the SOP.

40. Ensure the Side duties are monitored on daily basis.

41. Ensure all sliver ware is regularly polished and crockery is free of stains.

42. Ensure that the Back of the House Department operates effectively and efficiently.

43. Ensure consistency in the food production, whether this is served in the dining room, cafeteria or at the home of MD.

44. Ensure correct handling procedures to minimize china and glassware breakage and food waste.

45. Ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning.

46. Help in any area of the restaurant when circumstances dictate.

47. Daily inspect to ensure the Restroom is clean and well maintained as per SOP.

Job Types: Full-time, Permanent

Pay: From ₹25,000.00 per month

Application Question(s):

• Looking for Candidate who is ready to stay inside the campus.
• Candidate should be ready to do Break shift
• How many Years of Restaurant experience do you have

Work Location: In person