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]