F&B Captain

- Must know all menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked
- Serve and clear food and beverage items in an unobtrusive and professional manner
- Utilize the POS system to ring up sales, print checks
- Carry trays, bus and reset tables with linen, china, glass and silver
- Ascertain guests' satisfaction and handle solvable problem which may arise, informing a manager of the problem and how it was resolved
- Follow cash and credit card procedures according to the guidelines of the accounting department
- Maintain a clean, neat and orderly restaurant throughout service
- Report any guest comments regarding food and beverage to manager
- Learn and adhere to safety, sanitation and hygiene policies
- Maintain good working relationships with colleagues, and all other departments
- Maintain complete knowledge of all F&B services, outlets and hotel services/features
- Lead opening/closing side duties as assigned and set all tables according to standards
- Assist outlet supervisor in team training when required