Captain – Asian Restaurant

Job Description

KEY ROLES & RESPONSIBILITIES

– Read daily events, to acknowledge any VIP’s arrivals.

– Must know all menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked

– Present children’s menus when appropriate, and describe specials and alternative cuisine

– Serve and clear food and beverage items in an unobtrusive and professional manner

– Utilize the POS system to ring up sales, print checks, close checks and complete cash-out procedures

– Carry trays, bus and reset tables with linen, china, glass and silver

– Ascertain guests’ satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved

– Follow cash and credit card procedures according to the guidelines of the accounting department

– Maintain a clean, neat and orderly restaurant throughout service

– Polish silver, refill salt, pepper and sugar, creamers, etc

– Ensure that work station is stocked with appropriate condiments at all times

– Report any guest comments regarding food and beverage to manager

– Conscientious handling and maintenance of operating equipment

– Learn and adhere to safety, sanitation and hygiene policies

– Maintain good working relationships with colleagues, and all other departments

– Maintain complete knowledge of all F&B services, outlets and hotel services/features

– Perform opening/closing side duties as assigned and set all tables according to standards

– Report to manager any kinds of deviation from set standard and procedures

– Ensure that all service and storage areas are kept safe and clean

– Help minimize waste, neglect, breakages and mishandling of supplies and equipment

– Carry out light cleaning and maintenance of the outlet

– Assist other Food & Beverage Outlets in their operations during peak hours if needed