- To supervise and coordinate the activities and work of the Junior Captains and Captains
- To supervise a station and ensure that standards are maintained at all times
- To personally coach, train and develop the F&B service team members to ensure good food and beverage knowledge, sequence of service delivery
- To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets
- To continuously collect feedback from guests and report it back to the Management
- Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation
- Contribute to meet and maximize the monthly revenue budget for the respective outlet
- Execute outlet operations including food and beverage promotions, customer service and inventories
- Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service
- Assist F&B Management in monitoring labor, inventory
- Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff
- Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
- Responsible for training team members for their responsibilities during all meal periods and events
- Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned
- Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
- Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures
- Ensure proper maintenance, cleaning and operation of the outlet and service equipment
- Perform all other duties assigned by the Manager
Requirement:
- 2 years of experience in banquet servicing is preferred
