Captain - Hotel

Key Responsibilities 1 Guest Service Management Greet guests upon arrival with a welcoming and professional attitude Escort guests to their tables and provide menus Make recommendations for food and beverages based on guest preferences and dietary restrictions Ensure that guests are promptly attended to during their meal and their needs are met in a timely and efficient manner Monitor guest satisfaction throughout the meal and address any concerns immediately to ensure a positive experience 2 Supervision of Service Team Supervise and lead a team of servers ensuring that they follow standard operating procedures and deliver excellent service Provide guidance and training to junior staff assisting them in improving their skills and performance Assign tasks to the servers within the assigned section ensuring that all stations are covered Monitor the workflow of the team and ensure that guests orders are taken served and cleared efficiently Assist with the training of new staff and ensure adherence to the hotel s service standards 3 Order Taking and Coordination Take and process guest orders accurately and efficiently Coordinate with the kitchen and bar staff to ensure that orders are prepared and delivered promptly Double-check orders for accuracy ensuring that guests receive exactly what they requested Manage special dietary requests allergies or food substitutions and communicate these clearly to the kitchen 4 Quality Control Ensure that all food and beverages are presented according to hotel or restaurant standards with attention to detail and consistency Ensure that all guests are served in a timely manner and that service is consistent throughout the meal Oversee the cleanliness and organization of the dining area ensuring that tables are properly set and the environment is conducive to a great dining experience 5 Handling Guest Complaints Address guest complaints or concerns in a calm professional and empathetic manner Resolve issues promptly ensuring the guest is satisfied with the outcome and that any issues do not escalate Report significant complaints or concerns to the Restaurant Manager or F B Supervisor for further action 6 Upselling and Maximizing Revenue Actively promote daily specials new menu items wine pairings and other F B offerings Upsell additional items such as appetizers desserts or beverages to increase the check average Ensure that the guest experience leads to repeat visits positive reviews and high levels of guest satisfaction 7 Team Collaboration and Communication Maintain open communication with the kitchen bar and other departments to ensure smooth operations Coordinate with the F B Supervisor or Manager regarding inventory needs staffing and service updates Act as a liaison between the guest and kitchen communicating guest preferences and special requests 8 Maintain Service Standards Adhere to and enforce company standards of service including timing presentation and hospitality Ensure the team provides attentive courteous and professional service at all times Monitor service flow ensuring that food and drinks are served in a timely manner and that no guest is left waiting 9 Health Safety and Hygiene Compliance Ensure that all F B staff follow food safety standards health regulations and cleanliness guidelines Ensure proper handling of food and beverages according to the hotel s hygiene and safety policies Keep the dining area clean and organized including resetting tables and maintaining high levels of hygiene throughout the shift 10 Billing and Payment Ensure accurate billing for guests and oversee the payment process ensuring all charges are correct Handle cash credit card or room charges efficiently and securely Assist with managing the check-out process for guests ensuring that payments are processed smoothly Key Skills and Qualifications Excellent Communication Skills Clear concise communication with guests kitchen staff and other team members Customer Service Excellence Strong ability to anticipate and fulfill guest needs handle complaints professionally and create a welcoming atmosphere Leadership and Team Management Experience in leading and motivating a team ensuring high performance and collaboration Attention to Detail Keen eye for presentation and consistency ensuring that all food and beverage service is up to standard Problem-Solving Ability to resolve guest complaints issues and operational challenges effectively and calmly Multitasking Ability Ability to manage several tasks at once including guest orders staff supervision and coordinating service Knowledge of Food Beverage Good understanding of menu items wine pairings special dietary needs and food safety Sales and Upselling Ability to promote and upsell menu items to enhance guest satisfaction and maximize revenue Education and Experience Education High school diploma or equivalent required A degree or diploma in hospitality restaurant management or a related field is preferred Experience Minimum of 2-3 years of experience in food and beverage service with at least 1 year in a supervisory or leadership role Certifications Certification in food safety or handling is a plus e g ServSafe Languages Proficiency in English is required additional language skills are a plus Work Environment Physical Requirements Must be able to stand for extended periods walk lift trays and occasionally carry heavy items up to 25 lbs Shift Work Ability to work flexible shifts including evenings weekends and holidays based on operational needs Dress Code Professional attire as per hotel restaurant standards including uniforms if applicable Job Types Full-time Permanent Pay 20 000 00 - 30 000 00 per month Benefits Cell phone reimbursement Food provided Schedule Rotational shift Experience total work 1 year Preferred Work Location In person