Captain

Job DescriptionPRIMARY RESPONSIBILITIESPerforms professional and gracious guest service, as per Dusit standards and SOPsSupervises the service and cashiering operation of the Restaurant. Checks accuracy of all data in “Cashier Balance Report” against the actual invoices.Understands and ensures all the F&B policies and procedures in service of food and beverage are implemented.Follows up and complies with the cleaning schedule established for the section.Maintains the sanitation standards in the Restaurant and ensures clean and wholesome ambiance in the area, controlling room temperature, ventilation and lighting effects.Receives special reservation for VIP in-room dining.Communicates effectively with guests, subordinates, immediate superior and other section heads.Attends daily F&B briefing, weekly F&B Meeting and all other training sessions and meetings required for the position.Promotes guest satisfaction in the outlet.Identifies and solves problems in the outlet in a professional manner.At the end of the day, if assigned, assists Restaurant/Outlet Manager to close the day and hand reports and cash revenue to Rooms & Front Office manager/supervisor on duty.Familiarizes and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.Reports breakage and losses in the outlet and maintains the log book.If assigned completes a “Shift Closing Report” by completing the forms and file them together in sequence.Inspects and controls the sufficiency of operating equipment and supplies for service and cashiering.Monitors all efforts in the service to achieve the financial goals of the Restaurant.Makes sure that all Restaurant Servers handle payment and cashiering functions correctly and efficiently.Makes sure that house fund is counted and is accurately maintained.Supervises staff activities to maximize revenue and minimize costs.Directs all service personnel assigned in the restaurant in performing their duties and responsibilities.Maintains grooming standards for all service personnel in the outlet.Trains, coaches and counsels waiters and service personnel effectively.Evaluates objectively the performance of outlet’s waiters and service personnel.Gives on-the-job training for restaurant service personnel.Performs other duties as assigned by Assistant Outlet Manager/ Outlet Supervisor.REPORT LINES & COMMUNICATIONSReports to the Assistant Outlet Manager/ Outlet Supervisor.Directs and supervises the activities of the restaurant staffs.Coordinates with other outlet heads and kitchen section heads for reservations, special VIP arrangements and other activities in the Hotel.Coordinates with other departments to maximize smooth operation.OTHERSContinuous learning through own IDP.Any other duties as may be assigned by the superior.ACCOUNTABILITIESRepresents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.COMPANY’S CULTURECommunicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”CONFIDENTIALITYEnsure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.JOB REQUIREMENTAt least High Vocational diploma in any disciplineMinimum of 1-2 years in F&B experienceGood knowledge in the restaurant operation and high end service levelsHave good English communication skills both in written and spokenComputer literatePleasant personality with good communication and interpersonal skills#J-18808-Ljbffr