Jumat, 30 Maret 2012

FB Captain Job Desc


Job title                                  :               Captain                            
Department                                          :               F & B

REPORTING LINE                         

Report to                                               :               Outlet supervisor
Responsible for                    :               Taking care and serving customer

COMMUNICATION LINES

Vertically                                               :               Supervisor and department head
Horizontally                                         :               Waiter and commis waiter

AUTHORITY

Over Money                                         :               Responsible to hand other payment to the supervisor or manager on Duty
Over Staff                                             :               Supervise waiter in accordance with Hotel policies and procedures
                                                               
                       

GENERAL MISSION

Directs and supervises the activities of the service attendants assigned in the shift that he/she covers.

Under the general guidance of the Outlet Manager and/or Supervisor in accordance to the Hotel’s Policies and Procedures

RESPONSIBILITIES AND MEANS

1.         Responsible for guiding the hostess, waiter/waitress and bus boy/girls in the performance of their jobs.
2.         Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment
         during outlet’s operation.
3.         Responsible for the over all sanitation and cleanliness of the outlet during the shift.
4.         Responsible for the proper maintenance and good working order of all equipment, furniture and
            fixtures in the outlet.
5.         Responsible for consistently implementing the service standards and operating procedures in the
            outlet.
6.         Responsible for ensuring sufficiency of manpower in the shift.
7.         Performs other duties and responsibilities assigned by immediate superior, which leads to guest
            satisfaction and profit for the hotel.








1. CUSTOMER SERVICE

1.         Communicates and personally attends to VIP guests, in the outlet.

2. BUSINESS MANAGEMENT and ADMINISTRATIVE RESPONSIBILITIES

1.         Completes the outlet’s daily Supervisor’s Checklist.
2.       Must know the requisition point and prepares the requisition form for food supplies and operating guest supplies for the approval of the Outlet Manager and/or Asst. Manager.
3.       Assigns specific side duty tasks to each attendant at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.
4.         Checks at the start and at the end of the shift that all service attendants complete their opening
            and closing tasks.
5.         Prepares details required for pre-meal briefing - out of stock items, reservations, daily specials,
            VIP reservations, etc,
7.         Takes the daily inventory of food supplies and guest supplies to ensure availability.
8.         Prepares and submits breakage and loss report for operating equipment, for the shift.
9.         Attends weekly Outlet’s meeting and other meetings required of the position.
10.       Conducts monthly inventory of operating equipment in coordination with the Chief Steward.
11.     Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift.
12        Records the daily sales and cover count of the outlet at the end of each shift, in the absence
            of the Supervisor.
13.       Communicates to the immediate superior and subordinates in a timely manner, any important             information, related to operation.

3. COMMUNICATION

1.         Reports to the Outlet Manager and/or Supervisor.
2.         Coordinates with the Chef de Partie, concerning special menus, availability of menu items and
            changes in the menu.
3.         Directs the activities of all the service staff assigned in his/her shift.
4.         Coordinates with the other staff within the department and other department in the performance
            of duties and responsibilities.


4. ASSET MANAGEMENT

1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to his direct manager.

5. SECURITY & SAFETY

1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.

6. HUMAN RESPONSIBILITIES

1.         Recommends to the outlet supervisor any disciplinary action or commendation to be given to
            deserving employees.
2.         Disciplines the service staff assigned in his/her shift in accordance to the policies and procedures
            of Novotel Al Dana resort.
3.         Conducts on the job training for staff assigned in his/her shift.
4.         Motivates the staff to maintain consistency of performance.



7. MARKETING



8. TECHNICAL RESPONSIBILITIES

1.         Knowledgeable of all the standard operating procedures in the outlet.
2.         Capable of implementing consistently in his/her shift all the service standards established for the outlet.
3.         Assists and assigns the mise-en-place at the prescribed hours.
4.         Checks at the start of the shift that all supplies in the station are complete.
5.         Checks from time to time the availability of seats, greets guests and seats guests.
6.         Recognizes quality product and presentation, in food and drinks.
7.         Knowledgeable of the outlet’s menu and drinks, its standard quantity, presentation and
            preparation.
7.         Presents menu, takes order, offers suggestions and promotes the specialties.
8.         Assists the service staff in the service of food and drinks.
9.         Visits the guests in the tables occupied, to confirm guest satisfaction.
10.       Handles guest complains professionally and satisfactorily.
11.       Checks the accuracy of the guest’s check before it is presented to the guest.
12.       Coordinates with the Hostess and assigns tables for guests with table reservation.
13.       Knowledgeable in bar tendering and wine service.
14.       Capable of operating all the equipment in the outlet.
15.       Implements the “clean as you go policy “and complying with cleaning schedule established.
16.       Capable of performing cashiering responsibilities, including the operation of cash register.

9. REPRESENTING HOTEL TO THE COMMUNITY

1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.

10. DIVULGING OF HOTEL INFORMATION

1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.

11. TEMPORARY MISSION

1.         May be rotated to different outlets and other temporary task within the Hotel.


PERSON SPECIFICATIONS


                               
POSITION:          Captain                                             DEPARTMENT:                F & B


SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Certified School Education in.                         
QUALIFICATIONS          College                                                                  

EXPERIENCE                   3 years in 4 star property in F&B    
                                                                1 year as captain

INTERPERSONAL           Good organisation skills, fast and
SKILLS                                                efficient while remaining calm
                                                                                                                                                   

COMMUNICATION         Must speak, read and understand                    Knowledge of a foreign language
                                                                English                                                                   Arabic or French

SPECIFIC                                            Must be able to converse comfortably
                                                                and openly with guests

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle
                                                                pressure

OTHER                                                Must be trustful of paramount integrity
REQUIREMENT                               Minimum age 20 years

MISCELLANEOUS

WORKING                          Well maintained F&B environment
 CONDITIONS                    Open, friendly environment in harmony
                                                with colleagues and guest
                                               

WORKING                          Flexible hours in accordance with job requirement
HOURS                                



Signature:                                                                                                                                   
                                               
                                [Employee]  [Date]                                              [Department Head] [Date]

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