Captain

KEY ROLES & RESPONSIBILITIES

• Maintain the LQA service standards as required for the Outlet.
• Read daily reports, hotel updates shared via Outlet communication methods and to acknowledge any VIP s arrivals to ensure they are acted upon. Report to shift 10 mins before start time and communicate in advance if any delay. Must know all Food & Beverage menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked.
• Present children's menus when appropriate, and describe specials and alternative cuisine.
• Serve and clear food and beverage items in an unobtrusive and professional manner using Tray/appropriate service ware at all times.
• Utilize the POS system to ring up sales, print checks, close checks and complete cash-out procedures
• Carry trays, bus and reset tables with linen, chinaware, glassware and silverware.
• Ascertain guests satisfaction and handle any problem which may arise, informing the Supervisor/Manager of the problem and how it was resolved.
• Follow cash and credit card procedures according to the guidelines of the accounting department.
• Maintain a clean, neat and orderly restaurant throughout service.
• Polish cutlery, refill salt, pepper and sugar, creamers etc.
• Must be able to prepare/operate the coffee machine to make specialty coffee s/Tea s
• Must be able to make/ serve other beverages both non-alcoholic and alcoholic drinks.
• Ensure that work station is stocked with appropriate condiments at all times.
• Report any guest comments regarding food and beverage to manager
• Conscientious handling and maintenance of operating equipment.
• Learn and adhere to safety, sanitation, HACCP and hygiene policies
• Maintain good working relationships with colleagues, and all other departments.
• Maintain complete knowledge of all F&B services, outlets and hotel services/features.
• Perform opening/closing side duties as assigned and set all tables according to standards.
• Report to manager any kinds of deviation from set standard and procedures.
• Ensure that all service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment
• Carry out cleaning and maintenance of the outlet. Incase of being unwell and not able to report to work, Restaurant Supervisor/ Manager must be notified a minimum of 4 hrs prior shift through telephone call.
• Assist other Food & Beverage Outlets in their operations during peak hours if needed or work extended shifts due to operational needs.
• Actively support in the Management in supervision of the operation/section to maintain service standards
• Assist the Supervisor/Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in colleagues training and act as a role model by leading by example and actively supporting the colleagues throughout their shift.
• Must learn and be able to use the operating systems at Raffles Dubai.
• Conducts Equipment and Beverage inventories and ensures no variances in beverage inventories.
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager, driving Trainings/ INES.
• Use a hands-on approach to train and develop employees, demonstrate team building, and lead by example.
• Understand the Goals/Targets set by the Management for the Outlet and work towards achieving it.
• Carry out any other duties as and when assigned by the Management of the HotelCompany Description/h2>