F&B Captain - Tổ trưởng F&B

A Captain comes in direct contact with customers. He/she must be knowledgeable about food & beverages in taking orders from customers. These orders must then be delivered to the kitchen, and the Captain must ensure that the food is delivered to customers as they have ordered it. Also, being in charge of on-site services, he/she must ensure that employees maintain a professional appearance so that customers can enjoy a refined experience.

• Ensure employees show up and leave work on time. Confirm that the workplace is ready.

• Continually listen for any communication issues which may arise between senior and junior employees as well as with customers.

• Examine the positioning and attitude of employees.

• Train new employees so that they can quickly familiarize themselves with their duties.

• Attend business operation and service training as instructed by a senior employee. Train junior employees as needed.

• Kindly respond to, and resolve, any problems customers may be experiencing.

• Ensure that the menu items provided to customers match the order taken. Carefully observe customers until their meal is finished.

• Be knowledgeable about food and beverages. (Types of places where food and beverages are provided, their hours of operation, general matters in relation to their use, and the nature of their services)

• Keep informed of auxiliary facilities. (Types of facilities, their sizes, their hours of operation, types of shops leased from the hotel and their products)

• Keep informed of how to access the information that customers may request, as well as the membership system and its related services.

• Receive and handle customer complaints and requests. Readily accept compliments and criticism from the customer.

• Ensure that all containers and vessels at the workplace are clean and in their appropriate places.

• When many customers are waiting, lend assistance in guiding the customers.

• In the event that a problem arises in facilities or services, report to the Manager and take appropriate measures immediately.

• Assign areas to employees to keep clean and inspect their work.

• Have a clear awareness and understanding of all processes in relation to hotel policies, sanitation and safety.

• Keep the workplace sanitary and clean to provide employees with a pleasant work environment.

• Be respectful of company property. Operate business materials and equipment in an appropriate manner.

• Operate and store all containers, vessels and equipment appropriately to maintain an adequate loss and profit.

• Manage and improve loss and profit to promote increased revenue and profit.

• Perform all tasks in compliance with the Standard Operating Procedure of the hotel. Set an example by following company regulations.

• Perform all tasks in compliance to the manual and the Standard Operating Procedure (SOP).

• Promote a positive and cooperative work environment for teamwork.

• Constantly work on self-improvement.

• Comply with the Personal Information Protection regulations for customers.

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• Education: Bachelor’s degree or higher in related field preferred.

• Experience: Experience in food & beverage services. Experience in hotel restaurant duties preferred.

• Credentials: Certificates in hotel services and food & beverage preferred

• Must have fluent English skills to serve guests and make reports

• Must be service-minded to meet client needs

• Must possess expert knowledge on the F&B menu

• Must possess basic cooking knowledge on menu items (ingredients, how to cook, etc.)

• Must be able to use devices and equipment in the restaurant

Hoặc liên hệ Hotline: 024 3333 1089