Responsibilities and Duties RESTAURANT CAPTAIN
1. Provide friendly, excellent and professional service to all guests.
2. Responsible for handling food and beverage orders and serving guests
.3. Assist fellow Team Members to perform preparation and setting up in the restaurants forservice.
4. Check that all amenities and utensils are properly stocked and inspected.
5. Assist guests on their respective requests and deliver based on their ability.
6. Possess knowledge to upsell, well-versed in all aspects of the menu.
7. Support Restaurant Manager in achieving all goals and Key
8. Familiar in POS system
9. Cashiering
10. Collecting money
11. Get the feedback from customer
12. Problem solving
13. Able to handle the tourist from all over the countries
14.Able to make Indian coffee and Tea, Masala Tea and Badam milk.
Performance Objective.Responsibilities:
1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.
2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.
3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.
4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.
5. Ability to read the different types of guests and dining clientele.
6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.
7. Maintain the utmost cleanliness and hygiene standards in the restaurant. Skills, Qualifications & Experience
8. Able to multi task
9. Abel to take catering orders and home delivery
10. Hardworking, motivated, serious, team player and passionate about food, beverage andservice
11. Possess a well-groomed, clean and professional appearance
12. Prior exposure to leadership training programs preferred, a combination of practicalexperience and education will be considered as an alternative
