Captain

 Always thank and give fond farewell to guests conveying anticipation for their next visit.

 Assist guest with table reservation.

 Assist guest while seating.

 Ensure guest are serviced within specified time.

 Has a good knowledge of menu

 Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

 Able to answer any questions regarding menu and assist with menu selections.

 Able to anticipate any unexpected guest need and reacts promptly and tactfully.

 Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.

 Serve food courses and beverages to guests.

 Set tables according to type of event and service standards.

 Record transaction / orders in Point of Sales systems at the time of order.

 Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

 Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

 Check with guests to ensure satisfaction with each food course and beverages.

 Responsible for clearing, collecting and returning food and beverage items to proper area.

 Maintain cleanliness of work areas, china, glass, etc. Throughout the shift.

 Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

 Present accurate final bill to guest and process payment.

 Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.

 Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

 Ensures that hotel brand standards and SOP's are consistently implemented.

 Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.

 Completes the daily responsibilities that are set for each individual shift.

 Complete closing duties, including restocking items, turning off lights, etc.

 Conducts monthly inventory checks on all operating equipment and supplies.

 Take an active role in coaching and developing junior staff.

 Any other duties related to food and beverage service assigned by the manager.

 Good command in both spoken and written English.

 Should have pleasing personality.

 Excellent guest service skill.

 Good knowledge of food and beverage service.

- Service Charge

- Tip (only for Kitchen and Restaurant Staffs)

- Duty Meal

- Parking Fee