Captain

Purpose 

To assist the Outlet Manager and his Assistants in the organization and supervision of service in the respective outlets. 

Job Responsibilities 

General 

• Assists his/her supervisor in executing the day to day operational requirements. 

• Assumes training responsibilities when required; demonstrates a high degree of standards awareness; promotes teamwork and acts as role model. 

• Attends all scheduled training sessions. 

• Actively offers operational, employee and customer (internal and external) related feedback to management. 

• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. 

• Adheres to the hotel's code of conduct and grooming & hygiene standards. 

• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk. 

• Actively participates in briefings and meetings. 

• Maintains a clean and orderly work area and promotes a safe working environment.  

• Performs any cognate duties as and when required.  

Departmental 

• Ensures the work area is ready for service with pre- and post-service checks completed; assists in preparation of mise-en-place 

• Directs colleagues and takes responsibility for quality and sequence of service in his/her work area; takes orders for, serves (where applicable, prepares) food and beverages to guests as per hotel standards in a friendly, timely and efficient manner 

• Is thoroughly familiar with wines and menu items and able to compose and recommend suitable menu progression and wine pairing; up sells sensitively 

• Provides genuine hospitality and recognition, acts as host/hostess in the work area. Keeps abreast of events in the hotel and promotes services and products 

• Engages in guests interaction in a sensitive and appropriate manner; anticipates guest needs and ascertains satisfaction; takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur 

• Handles service of large tables, VIPs and private events 

• Describes food & beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner 

• Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented 

• Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner 

• Assists in supplies requisitions according to established procedures, check and maintain a good stock : Eg requisition  

• Conducts daily briefings in the absence of management; assigns shifts and duties to junior colleagues; assumes the responsibilities of the Outlet manager in his/her absence. 

•       Special Requirements 

• Technical education in Hospitality Management is preferred 

• Has 1 -2  years of relevant experience in 5 star hotels/resorts or reputable standalone restaurants 

• Basic wine knowledge preferred 

• Fluent in English and French 

• Possesses aptitude and upward mobility.  

• Has an outgoing personality 

Compliance Policies 

• Grooming Policy 

• Confidentiality Agreement 

• Policy Against Harassment 

• Electronic Systems Policy 

• Code of Business Conduct and Ethics 

• Employee Handbook Acknowledgement Form