Senior Captain

4 weeks ago


Abu Dhabi, United Arab Emirates Rosewood Abu Dhabi Full time

OVERVIEW/BASIC FUNCTION: Responsible for thesupervision of all aspects of the Restaurant functions, inaccordance with hotel standards. Directs, implements and maintainsa service and management philosophy which serves as a guide torespective staff. RESPONSIBILITIES: • Maintain completeknowledge of and comply with all departmental policies, serviceprocedures and standards. • Ensure that standards aremaintained at a superior level on a daily basis. •Maintain complete knowledge of: a. All liquor brands, beers andnon-alcoholic selections available in restaurant.b. All menu items,preparation method/time, ingredients, sauces, portion sizes,garnishes, presentation and prices. c. Daily menu specials. d.Dining room layout, table/seat/station numbers, proper tableset-ups, room capacity, hours of operation, price range and dresscode. e. P.O.S. and manual system procedures.f. All departmentpolicies/service procedures.• Check storage areas forproper supplies, organization and cleanliness. Instruct designatedpersonnel to rectify any cleanliness/organization deficiencies.• Establish par levels for supplies and equipment.Complete requisitions to replenish shortages or additional itemsneeded for the anticipated business. • Requisitionlinens/skirting required for business and assign staff to transportsuch to the restaurant. • Meet with the Chef to reviewdaily specials and 86'd items; update board throughoutshift. Ensure that staff is aware of such. • Review salesfor previous day; resolve discrepancies with Accounting. Trackrevenue against budget. • Prepare weekly work schedules inaccordance with staffing guidelines and labor forecasts. Adjustschedules throughout the week to meet the business demands.• Ensure that staff report to work as scheduled. Report toManager any late or absent associates.• Review thereservation book, pre-assign designated tables and follow up on allspecial requests. • Ensure that specified amount of menusand wine lists are available and in good condition for each mealperiod. Ensure that daily specials are inserted into each menu.• Check the pick-up station and side stations, ensuringagreement to standards of cleanliness, supply of stock andorganization. QUALIFICATIONS: • Experience: Minimum twoyears’ experience as an Captain, preferably with a luxuryor ultra-luxury restaurant.•


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