Captain

PURPOSE OF POSITION

To support both the colleagues and leaders of Raffles Salon in achieving the highest quality of both service and standards and improving the level of guest satisfaction through positive engagement and communication.

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 Hotel