Restaurant Captain

Roles & Responsibilities:

Responsible for the dining experience of guests to ensure their complete satisfaction from the moment of arrival till departure.

This service objective is achieved through responsible management of the operations and its financial performance.

Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

Assists restaurant manager to comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

Sales & Financials:

Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management:

Supervise staff and team.

Conduct daily staff briefing and share information.

Coach and motivate the team to maintain high morale.

Take an active role in the day to day training and development of the team

Plan weekly duty roster and assign staff for daily operations.

Check tasks assigned are completed as per standards.

Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls:

Ensures Standard operating procedures followed up

Check to confirm daily tasks are completed

Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

Check all equipment are maintained and in good working order.

Oversee the smooth running of the operations to ensuring operation efficiency

Ensure all areas of the restaurant remain clean and free of clutter.

Coordinate with purchaser for orderings such as beverages, and-stock.

To order and maintain stock levels to avoid stock outages.

Coordinate with Chef on group booking.

Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service:

Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

Maintain a constant focus on providing excellent, memorable guest experiences.

Monitor, compile feedback lists and follow through

Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

Builds relationships with regular guest

Skills, and Attitude:

Display initiative, leadership qualities and ability to motivate team

Practice sales selling techniques to increase revenue.

A team player and works well with people

Able to work under pressure in a fast-paced environment

Minimum Qualifications / Experience:

Minimum Diploma qualification or relevant experience

Minimum 2 years and above experience in restaurant management

Oral and written fluency of English and Mandarin required