F&B Captain (Male)

* Supervision
- 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

* Operation
- 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.

- Attend and participate in meetings when instructed by management
- 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.

 Experience: Previous hotel-related experience desired.

Contact : Apply via Hoteljob website, or send CV to: Human Resources Dept., Saigon Prince Hotel - 63 Nguyễn Huệ St., Dist 1, HCMC