Tổ trưởng Phục vụ - F&B Captain

BASIC JOB FUNCTION:

Oversee the complete service of food and beverages at all F & B outlets, meeting rooms and banqueting.

Supervise waiters/waitresses at all F & B outlets, meeting rooms and banqueting.

Take orders and serve food and beverages.

DUTIES AND RESPONSIBILITIES:

1. Offer guests visiting outlets, meeting rooms and banqueting an enjoyable dining experience.

2. Answer telephone calls and provide information regarding outlets and hotel services.

3. Anticipate guest requirements and provide service where necessary.

4. Serve food and beverages in a professional manner.

5. Check that all tables are set properly at all times.

6. Participate in buffet service and know how to set it up.

7. Present menu to guests and be able to explain items available in it and take orders.

8. Familiarise with food and beverage served including garnishing.

9. Able to use computer system used in outlets.

10. Carry trays and reset tables with appropriate crockery and cutlery.

11. Replace ashtrays, serve water or other drinks and offer after dinner drinks.

12. Ascertain guests satisfaction and handle problems that may arise and inform superior of the problem and how it was resolved.

13. Handle guest walk out.

14. Report all accidents to the Head of Department immediately.

15. Identify and address potential disruptive or undesirable guests.

16. Respond properly in any emergency.

17. Be aware of the importance of sales volume and to upsell food and beverages at all outlets but always bearing in mind service standards.

18. Ensure all equipment are properly maintained and request for immediate repair when needed. Prevent all equipment in the outlets from being stolen.

19. Ensure that all outlets are clean and tidy at all times and to get waiters/waitresses to clean outlets if necessary.

20. Maintain adequate inventories at all times and to try to achieve zero breakage.

21. Conform with hotel grooming standards.

22. To perform other tasks as assigned by Supervisor, Head of Department or the Management.

• Competitive salary and allowances as per company policy.
• Professional training and development opportunities.
• Full insurance and benefits in accordance with the Labor Law.
• Professional working environment

1. High school graduate

2. 20-30 years old

3. 1 year experience at the same position.

4. Good communication in English (especially speaking)

5. Know how to deliver a standard service to customers. Aware of cleanliness. Problem solving, communication, management skills. Be able to train for new staff.

6. Hard working, mature, open-minded, cheerful, friendly and sociable. Eager to learn new knowledge.

7. Good knowledge of restaurant