Restaurant Captain

Department: Food & Beverage

Location: Saudi Arabia - Al Khobar

• Responsible to Restaurant Supervisor/ Assistant Restaurant Manager/ Restaurant Manager.
  

• Responsible for Waiter/ Waitress & Host/ Hostess
  

• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  

• A courteous, professional and efficient service is provided at all times.
  

• All duties and tasks are performed as per the tasks required at the outlet.
  

• Be knowledgeable of all services and products offered by the hotel.
  

• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
  

• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
  
  

• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  
  

• Ensure that the place of work and surrounding area is kept clean and organized at all times.
  
  

• Successfully perform opening and closing procedures established for the assigned outlet
  

• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
  
  

• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
  
  

• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
  
  

• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
  
  

• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
  
  

• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
  
  

• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
  
  

• Respond to any changes in the department as dictated by the hotel management.
  
  

• Assist in carrying out scheduled inventories of products and operating equipment.
  
  

• Perform any other assigned reasonable duties and responsibilities as assigned.
  
  

• Projecting at all times a positive and motivated attitude and exercise self-control.
  
  

• Have a complete understanding of the monthly profit and loss statement of the department.
  
  

• Lead the service and act as a role model to the team.
  
  

• Ensure a flawless service to the highest standards and as required by the department and the hotel.
  
  

• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
  
  

• Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.
  
  

• Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.
  
  

• Being able to control the service with a great sense of supervision and not being focused on one area only.
  

• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.