Restaurant Captain at BÚP SKY CUISINE

1. Pre-shift Preparation

• Assign staff to prepare tools, equipment, table setup, and ensure cleanliness in the service area according to standards before opening hours.
• Coordinate with the kitchen and other departments to ensure readiness for service.
• Inspect setup, cleanliness, and utensils before each shift.
• Support other departments when required.

2. Staff Supervision & Coordination

• Supervise, manage, and guide service staff during the shift.
• Assign work areas and responsibilities based on staff capacity and guest volume.
• Ensure staff maintain professional appearance and service manner in line with restaurant standards.
• Check grooming, uniforms, and punctuality before shift start.
• Provide on-the-job training for new staff as directed by the Restaurant Manager.

3. Asset and Equipment Management

• Check all machines, equipment, and tools in the assigned area before, during, and after the shift.
• Monitor proper usage of tools and supplies.
• Report damages, malfunctions, or shortages promptly and coordinate solutions.
• Submit requisition forms for tools and supplies as needed.

4. Direct Service Support (When Needed)

• Step in to serve guests during peak hours or when staff shortage occurs.
• Handle guest-related issues during the shift.
• Address initial complaints and escalate to management when necessary.

5. End-of-Shift Duties and Reporting

• Guide staff to clean up and organize the area at the end of the shift.
• Conduct final checks and handover to the next shift.
• Report daily activities to the Restaurant Manager, including incidents, exceptional staff performance, and suggestions for improvement.

• Friendly working environment with many opportunities to showcase personal strengths and team collaboration.
• Official labor contract and full participation in Social, Health, and Unemployment Insurance as per government regulations.
• Probation salary at 85% of official salary, with a probation period of 1–2 months.
• Additional allowances: One meal provided per working shift; parking support (if applicable).
• Work schedule: 4 days off per month.
• Service charge applied after the probation period.
• KPI-based performance bonus.
• 13th-month salary according to company policy.
• Public holidays in accordance with labor laws.
• Annual leave: 12 days per year.

• Graduate from at least a College-level program in relevant fields
• Minimum 1 year of F&B experience in hotels with 40–50 rooms or more
• Willing to work on assigned shifts
• Good communication skills in English
• Hardworking, honest, with a positive attitude
• Under 35 years old

• Job application letter
• Curriculum Vitae (detailing education and work experience)
• Citizen Identification Card (CCCD) and notarized personal profile with photo
• Health check certificate (valid within 6 months)
• Relevant diplomas and certificates (if any)
• Two ID photos (3x4 cm or 4x6 cm)
• Household registration book or temporary residence confirmation (if available)
• Employment confirmation letter or reference letter (if available)