Restaurant Captain

We are looking for a dedicated and professional F&B Captain to lead our service team and oversee daily operations in our HOTEL PRESIDENT. The ideal candidate will have strong leadership skills, a deep knowledge of hospitality standards, and a passion for delivering exceptional guest satisfaction.

Key Responsibilities

• Service Leadership: Supervise and coordinate the activities of dining room personnel (waiters, stewards, hosts) to ensure consistent, high-level service.
• Guest Interaction: Greet guests, assist with table reservations and seating, and provide expert menu recommendations.
• Operational Management: Manage daily outlet operations, including staff scheduling (duty rosters), table assignments, and maintaining standard operating procedures (SOPs).
• Staff Training: Assist in the recruitment, orientation, and "shoulder-to-shoulder" training of new team members to maintain quality standards.
• Inventory & Cost Control: Monitor stock levels (cutlery, glassware, linen), perform monthly inventory checks, and assist in minimizing breakage and wastage.
• Complaint Resolution: Address and resolve guest concerns or complaints promptly and professionally, ensuring 100% satisfaction.
• Health & Safety: Ensure strict compliance with all health, hygiene, and safety regulations, maintaining a clean and organized work area at all times.
• POS Management: Proficiently use Point of Sale (POS) systems (e.g., Micros, eZee BurrP) for order entry, billing, and generating daily sales reports.