Career Opportunities

Responsibility

• To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned place of work.
• Assign responsibilities and task to subordinates to check their performance.
• To have a thorough understanding and knowledge of all food and beverage items in the menu
• To maintain a high standard of personal appearance and hygiene at all times
• To maintain a good rapport and working relationship with staff in the restaurant and all other departments.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisor immediately for solution.
• Prior to operation/function start, check all equipment at the restaurant/venue to ensure that they are functional and in good working condition.
• Performs other duties and responsibiities that may be assigned depending on the operational requirement of the department/division.
• Maintain the daily opening and closing checklist.
• Plan the staff break schedules to ensure that the restaurant/banquet is adequately staffed to handle the operation needs.

Qualifications

• Should have a pleasing personality
• Excellent guest service skills
• Good knowledge of food and beverage service
• 2 to 3 years of work experience in food and beverage with 1-year experience in a Captain position or a similar roe
• Bachelor's degree in Hotel Management or related field