Captain Waiter

Job Summary Prepares the dining room, cafeteria and other functions as directed by the Supervisor. Serves food and beverages to customers, maintaining clean and hygienic condition in the dining rooms and other functions according to Customer's Sanitary Code at all times. Job Responsibilities 1 Ensures food safety requirements are met. Oversees the quality and safety of food served to customers according to food standards. Assists in maintaining good and professional relationship with customers and addresses any customer requests, suggestions and complaints Job Responsibilities 2 Ensures that all food and beverages are of the specified quality and quantity and that is ready for service at all times. Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm Takes an active role in coaching and developing junior staff. Responsible for clearing, collecting and returning food and beverage items to proper area. Works with fellow staffs and managers to ensure that the dining location reaches its full potential. Cleans and sanitizes tables and chairs when necessary. Ensures clean and sanitized utensils and glassware's is done before each meal. Cleans and sanitizes the entire dining room or cafeteria after each meal serving as prescribed in the Standard Sanitation Operating Procedure Checklist. Assists in the preparation of functions and private parties as directed. Adheres to correct hygiene and sanitary practices in accordance to Customer sanitation standards Oversees the activities of the employees working in shifts in order to ensure continuous operations Skills Job Knowledge & Skills • Knowledge of Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of food and services • Familiarity of various health and safety regulation • Knowledge of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests. • Handling customer complaints • Familiar with the outlets menu, promotional activities and other relevant issues concerning the outlet/restaurant • • ERP knowledge preferably SAP functional skills are a requirement to be successful in this role. Job Experience Total   6 year(s) On Job     2 year(s) GCC    2 year(s) Competencies Collaboration Accountability Product/Service Management L1 Resilience Quality Food Safety and Sanitation L1 Adminstrative Services L1 Food and Beverage Quality Management L1 Guest Relations L1 Leadership Education Diploma in Hotel and Restaurant Management or Food and Beverage related course