RESTAURANT CAPTAIN

MARTINO AGENCY • Islandwide, SG

13 days ago

Job description

Roles & Responsibilities

As a restaurant captain, you are responsible topromote and ensure guest satisfaction, maintaining a safe and sanitary workenvironment, and ensuring only the highest quality products are being served.

Responsibilities:

· Always greet and welcome guests promptly in a warm and friendly manner.

· Assist guests with table reservations.

· Ensure guests are serviced within the specified time.

· Has a good knowledge of menu and presentation standards.

· Speak with guests and staff using clear and professional language, andanswer phone calls using appropriate telephone etiquette.

· Able to answer any questions regarding the menu and assist with menuselections.

· Able to anticipate any unexpected guest need and reacts promptly andtactfully.

· Always applies service techniques correctly at all times, and servesFood & Beverage items with enthusiasm.

· Serve food courses and beverages to guests.

· Record transaction/orders in Point of Sales systems at the time oforder.

· Communicate with the kitchen regarding any menu questions, the length ofwait, and product availability.

· Communicate additional meal requirements, allergies, dietary needs, andspecial requests to the kitchen.

· Check with guests to ensure satisfaction with each food course andbeverage.

· Responsible for clearing, collecting, and returning food and beverageitems to the proper area.

· Conducts monthly inventory checks on all operating equipment andsupplies.

· Take an active role in coaching and developing junior staff.

· Any other duties related to food and beverage service assigned by themanager.

Qualifications:

· Proven experience in a supervisory role within arestaurant.

· Strong leadership and organizational skills.

· Excellent communication and interpersonal skills.

· Ability to remain calm and professional underpressure.

· Strong attention to detail and a commitment toquality service.

Tell employers what skills you have

Servicing Schedule
Organisational Skills
Strong Attention To Detail
Stay Calm Under Pressure
Supervisory Skills
Welcoming Guests
serving the menu
Sanitation
liaising with guests
Great communications skills
Wine
Booking reservations
Restaurant Operation
Proper Telephone Etiquette
Hospitality
Menu Knowledge

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