Restauarnt Captain

Description

•To ensure a sufficient supply the dining room and individual tables with clean chinaware, silver, glassware and utensils as needed. •To maintain complete knowledge of table/seat/station numbers room capacity, hours of operation, proper table set up and dress code of the restaurant. •Ensure the complete set up of the tables according to service standards. •Ensure the complete supplies and stock for every side stations. •Organize assigned station and ensure readiness prior to guest arrival. •Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards. •Review daily specials or not available items and maintain awareness throughout the shift. •To greet guests at assigned tables and to ensure that each guest receives a menu. •To take guests to a table when there is no hostess available. •To take guest’s food orders, utilizing upselling techniques and record orders, following service standards. •To take a drink-order and give it to the bar personnel for preparation. •To be able to recommend special dishes; answer all questions on menu selections accurately and offer suggestions. •To be able to recommend and describe special cocktails. •To have a good knowledge of menu prices and composition of food and beverage menu items, and be able to give guests information about these areas in clear language. •To return to each assigned table periodically to ascertain whether any additional items are required. When the guests have completed their main course, the captain should suggest a dessert and/or after-dinner drink. •Direct and work closely with the waiters and runners in assigned station on service timing, additional table wares for courses and items to serve. PALACE GATE HOTEL AND RESORT •Served all food courses to the guest in accordance with departmental standards. •To remove dirty dishes, glassware and silverware from the table according to standards. •Ensure each table is properly crumbed after the main course is removed. •To communicate complaints or comments to a supervising staff. •Not to leave the respective station assigned during operation hours, unless necessary and have to inform manager or assistant manager. •Not to consume any food or drink in the kitchen or restaurant areas, or remove any food or drink for consumption elsewhere. •To talk as little and as quietly as possible in the restaurants, and to behave extremely politely at all times. •To be able to make short, polite conversation with guests when appropriate. •To check guest satisfaction with their meal every time a guest has finished a course. •To make sure that all food service areas are clean and look tidy at all times. •To bring items to a guest upon request. •To be able to make a table reservation (in person as well as on the phone). •To discretely pick up and remove litter and leaves lying on the restaurant floor. •To ensure that linen are used for the correct purpose. •Requisition all necessary supplies and transport from storeroom to restaurant •To help ensure that at closing time all equipment is returned to the proper locations, that all lights and fans are turned off and all doors and cupboards are closed, and that the stations are left clean and tidy. •To provide a fast, efficient and friendly service at all times. •To maintain the highest standard of personal hygiene and appearance. •To co-operate fully with his/her colleagues and work as a team at all times. •To make sure that all the pantry area are looking tidy. •To collect and present the bill to the guest when requested. •To collect payment or obtain signatures from guests for everything served to them. •To thank guests when they leave their table at the end of their meal for eating in the restaurant, and to wish them a pleasant day or evening. •To help set up tables for lunch and dinner. •To follow and obey all hotel regulations. •To be able to answer any question about the hotel's services and facilities and to be able to give tourist information. •To provide service to all guests in a friendly, efficient and polite manner at all times. •To look out for any fire, health and hygiene hazards, and to report them to a supervisor at once. •To correctly use, preserve and protect all restaurant equipment. •To ensure that his/her uniform is always kept clean, in good repair and neatly pressed, and that his/her name badge is worn. •To hand in lost property to the Housekeeping Office as soon as it is found. •To attend all skills training sessions as required. •To carry out other duties as and when requested by a supervisor or management. •To ensure that his work meets the “standards of performance” for his position. •To make a continuous effort to increase his/her knowledge of his/her profession, and to improve his/her skills. •To protect the environment in every way possible. •To be as economical as possible with materials used in the job, including paper and water. • Basic Salary • Service Charge • Yearly Bonus • Insurance • Public Holiday • Annual Leave • Duty Meal • Uniform and Laundry Service.

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