Captain/Đội Trưởng Phục Vụ

The Restaurant Service Captain is responsible for overseeing and managing the day-to-day operations of the dining room in a restaurant. This role ensures high standards of guest service and satisfaction while supervising and training waitstaff and supporting the restaurant management team.

DUTIES AND RESPONSIBILITIES:

• Supervision of Service team

- Ensure all the staff properly trained: Service sequence, Belgo Training map, BLC program,...

- Ensure the staff follow service sequence/ menu introduction/BLC member check/customers

satisfaction check

- Ensure the staff follow Belgo standards and all SOPs

- Review the staff performance and report to managers.

- Strictly follow the staff daily briefing by using the FOH Community group information

- Management of company uniforms, ensure the staff comply with the uniform standard during work.

- Coordinate communication between the kitchen and front-of-house staff.

• Sales and upselling

- Promote and upsell menu items and beverage selections to guests.

- Maintain in-depth knowledge of the menu, daily specials, and wine list to make recommendations to guests.

- Monitor sales and help meet revenue targets while maintaining high-quality service.

Communication & Teamwork

- Communicate effectively with both front and back-of-house staff to ensure smooth service.

- Maintain a strong working relationship with kitchen staff to ensure timely food preparation and quality.

- Create a positive atmosphere among staff members.

• General

- Support other outlets at the request of Group Manager

- Complete the tasks given by Group Manager

- Supervising and maintaining restaurant cleanliness to meet the standard of hygiene and sanitation

- Ensure the staff follow strictly personal safety, food safety,

- Overseeing food preparation, presentation to ensure compliance with food health and safety regulations.

- Providing exceptional customer service and leading the staff to do the same

- Checking in on dining customers to enquire about food, drink quality and service (satisfaction, every table)

- Respond to customer complaints quickly and resolve them in a professional manner.

- Managing for Monthly equipment inventory and reports to Group Manager

- Controlling the goods and making the purchase order to supplier

- Support the Group Manager on dealing the big bookings, events, ...

- Coordinate with back of house team.

- Create loyalty with loyal customers.

• 100% salary during the probation period.
• Meal and transportation allowance.
• KPI bonus and performance-based incentives
• Birthday, holiday, and Tet gifts, ect.
• 13th-month salary (according to company policy).
• Full social insurance coverage.
• Team building activities and company social event.
• Training provided.

- Minimum 2 years’ experience in similar role-related experience and/or training; or equivalent combination of education and experience.

- Fluent in English.

- Strong leadership, communication.

OTHER SKILL REQUIREMENTS

- Great attention to detail and creativity

- Organizing and leadership skills

- Willingness to replenish professional knowledge

- Smiling is a must.

• Apply on the website Hoteljob