RESTAURANT CAPTAIN

Responsibilities

• Greets guests and responds to guest inquiries and requests in a prompt and professional manner.
• Supervises the service rendered and delivery of ordered items by F&B attendants is timely and consistent with the restaurant’s standards.
• Equips with updated knowledge of the restaurant’s products and services
• Resolves customers’ complaints during shift and logs all complaints for further follow-up actions.
• Conducts shift briefings to ensure restaurant activities and operational requirements are known to staff on duty.
• Checks and maintains stock for F&B supplies e.g. cutleries, dinnerware, glassware, etc. for smooth operations.
• Manage table reservation system and service crew
• Oversees the maintenance cycle for service equipment.
• Adhere to hygiene and safety standards
• Adheres to local regulations concerning health, safety, or other compliance requirements, as well as the company’s standard operating procedures
• Handles other adhoc duties as and when assigned by Assistant Manager / F&B Manager.

Requirements

• Demonstrated ability to manage crew members
• 2 years of relevant experience in a similar capacity
• Demonstrated ability to interact with customers, employees, and third parties
• Possesses strong problem-solving and training abilities
• Interaction with guests in Mandarin & English is essential
• Customer service-oriented mindset
• Able to multi-task in a fast-paced environment

Working Hours: 6 days work week, including weekend & PH.