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Restaurant Captain
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Responsible for the supervision of allaspects of the Restaurant functions, in accordance with hotelstandards. Directs, implements and maintains a service andmanagement philosophy which serves as a guide to respective staff.RESPONSIBILITIES:
• Maintain complete knowledge of andcomply with all departmental policies, service procedures andstandards.
• Ensure that standards are maintained at asuperior level on a daily basis.
• Maintain completeknowledge of: a. All liquor brands, beers and non-alcoholicselections available in restaurant. b. The particularcharacteristics and description of every wine/champagne by theglass and major wines on the wine list. c. Designated glassware andgarnishes for drinks. d. All menu items, preparation method/time,ingredients, sauces, portion sizes, garnishes, presentation andprices. e. Daily menu specials. f. Dining room layout,table/seat/station numbers, proper table set-ups, room capacity,hours of operation, price range and dress code. g. P.O.S. andmanual system procedures. h. Daily housecount, arrivals/departures,V.I.P.'s. i. Scheduled in-house group activities, locationsand times. j. Correct maintenance and use of equipment. k. Alldepartment policies/service procedures.
• Maintaincomplete knowledge and strictly abide by state liquor regulations,particularly those prohibiting service to minors, intoxicatedpersons and drunk driving.
• 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.
• Coordinate breaksfor staff.
• Assign work and side duties to staff inaccordance with departmental procedures. Communicate additions orchanges to the assignments as they arise throughout the shift.Identify situations which compromise the department'sstandards and delegate these tasks.
• Monitor thepreparation of station assignments, ensuring compliance todepartmental standards.
• Conduct pre-shift meeting withstaff and review all information pertinent to the day'sbusiness.
• Inspect grooming and attire of staff; rectifyany deficiencies.
Restaurant
EmploymentType : Full-time
Department /Functional Area: Hospitality
Experience: 2 Years - 6 Years years
Gender: Male
Vacancy: 1
Joining Date: Mon, 20 Jan2025
