F&B Captain (Male)
Quy mô : 100 - 499
Ms. Thuy 028 38 222 999 63 Nguyễn Huệ, Quận 1, Hồ Chí Minh, Việt Nam
Mô tả công việc
To assist the Restaurant Manager and his/her subordinates with the daily operation. Oversees activity of waiter/waitress and ensures maximum service is extended to the guests in his assigned station.
- Make sure the service is ready for functioning smoothly and efficiently at all times. The stations are properly set-up and clean, tidy and fully equipped.
- Supervise all waiter/waitress to assure proper mise-en-place and ample supplies are available.
- Give instructions on the set-up procedures and inspects stations to ensure proper set up before the opening of business.
- Check stations prior to service à Sufficient mise-en-place of crockery, cutlery, linen, sauces and condiments
- Check on cleanliness of restaurant (tables, chairs, high areas and floor)
- Check buffet set up as food tags are clean and correct, serving gear, general display of items
- Supervise employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operations Manual.
- Give inspection to staff before shift: appearance, name tag at all time
- Ensure that all staff provide a courteous and professional service at all time
- Ensure smooth cooperation between the restaurant, the kitchen and the stewarding
- Ensure all staff have a complete understanding of and adhere to the Hotel’s Employee Rules and Regulations, fire prevention, hygiene, health and safety policies
- Completely familiar with the operation of the outlet, correct procedures and duties of subordinates, and have thorough knowledge of food and beverage service techniques according to the hotel standards
- Is responsible for the appearance, orderliness and cleanliness of the outlet, proper set-up of guest tables and buffet counters and back of house area. Also assures that the bar is kept clean and dry at all times.
- Assures that soiled or damaged equipment is not put in use, watching particularly for chipped or cracked dishes, glasses and damaged linen.
- Checks the maintenance of all equipment located or used in the areas under his supervision and request immediate repairs where indicated.
- Checks maintenance schedule and follow-up on job orders to be completed.
- Makes every attempt to prevent the loss or damage, for any reason, of the hotel property.
- Prevents and eliminates waste of expandable supplies as well as condiments which contribute to overall food cost.
- Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety and development
- Assists in the training of staff, ensuring that they have the necessary skills to perform their duties with the maximum efficiency
- Is helpful and courteous to junior members of staff when pointing out mistakes
- Assist in clearing and resetting the table as necessary
- Makes requisitions and checks all par stock
- Ensure that there are sufficient crockery, cutleries, service items etc. in the stock to ensure efficient service in the course of daily operation.
- Assists the Restaurant Manager in stock taking.
- Liaise with the management all service related problems in his/her absent
- Inform the Restaurant Manager about menu items which are not salable, guests criticism on the quality of food, its temperature and appearance and also convey compliments regarding the same.
Quyền lợi được hưởng
Candidate will be provided during interview.
Yêu cầu công việc
Education: A diploma or degree qualification. Fluency in oral and written English
Experience: Previous hotel-related experience desired.
Yêu cầu hồ sơ
Full CV in English
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THÔNG TIN LIÊN HỆ
Địa chỉ: 63 Nguyễn Huệ, Quận 1, Hồ Chí Minh, Việt Nam
Điện thoại: 028 38 222 999