JOB PURPOSE: The F&B Captain is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.
ACCOUNTABILITIES:
Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.
1. Day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring highest quality standards.
2. Ensure adherence to daily floorplans & stations, completion of assigned tasks to the highest standards and in a timely manner. Understand all stations & tasks sufficiently to perform any duty assigned, consistently demonstrating high levels of guest service. Inspect the cleanliness & appearance of all presentations such as centerpieces, china, glass, & silver prior to use.
3. Ensure stations are ready for service and run smoothly, proper sequence of service with menu highlights, providing guest appropriate recommendations, accurate order taking while noting & relaying any special requests, dietary requirements or allergies to the relevant members.
4. Present food & beverages of high standards with adequate description & flair, checking for guest satisfaction with proactive engagement at opportune times.
5. Communicate service needs to team members including but not limited to Management, Chefs, Bar & Stewards and ensure prompt follow up on all guest needs including having all food, beverages and checks presented in an accurate & timely manner. Report any challenges and guest comments & any relevant information to the manager on duty in a timely manner.
6. All settings, side stations, equipment must be maintained immaculately, and duties performed in a presentable manner, towards an excellent guest experience, at all times. Cleanliness of work areas to be maintained throughout the day, with deep cleaning conducted as necessary.
7. Be proficient in all necessary knowledge including product & service. Suggestive selling to be practised sensibly towards a great guest experience.
8. Conduct accurate stock counts & requisition, maintain organisation of all storage areas.
9. Train, guide and monitor junior team members or part timers as necessary accordingly.
10. Follow all company, safety & hygiene policies and procedures; report all accidents, injuries and incidents to management. Practice responsible service of alcohol.
11. Any other duties as assigned.
KNOWLEDGE / QUALIFICATIONS:
1. Minimum tertiary education with minimum 1 year experience in F&B service or 2 year degree from an accredited university in hospitality related major.
SKILLS:
1. Ability to interact clearly with guests, team members and third parties in written & conversational English, reflecting highly on the venue, brand & company.
2. Passion for hospitality, attentive, adaptive, strong team player with an eye for detail.
