FOOD & BEVERAGE CAPTAIN

Place of Work: Food and Beverage

Scope and General Purpose of Job: To ensure the smooth and efficient running of the training
function in the F&B Division in accordance with the divisional
objectives.

Responsible to: Food & Beverage Manager

Restaurant & Lobby Lounge Manager
Responsible for: Waiter
Bartender

Main Duties

Customer Service
 Ensures the delivery of brand promise and provides exceptional guest service at all times.
 Provides excellent service to internal customers in other departments as appropriate.
 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner,
following through to make sure problems are resolved satisfactorily.
 Maintains positive guest and colleague interactions with good working relationships.
 Establishes a rapport with guests maintaining good customer relationships.

Financial
 Assists to improve productivity levels and the need to prudently manage utility/payroll costs within
acceptable guidelines.
 Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand
promise.
 Assists the Restaurant Manager to achieve the monthly and annual personal target and the outlet’s
revenue.
 Ensures that all hotel, company and local rules, policies and regulations relating to financial record
keeping, money handling and licensing are adhered to, including the timely and accurate reporting of
financial information
 Assists in the inventory management and on-going maintenance of hotel operating equipment and
other assets.
 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of
the system

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Operational
 Ensures that minimum brand standards have been implemented.
 Responds to the results of the Consumer Audit and ensures that the relevant changes are
implemented.
 Works closely with other Outlet In charge in a supportive and flexible manner, focusing on the overall
success of the hotel and the satisfaction of hotel guests.
 Ensures that Food and Beverage employees work in a supportive and flexible manner with other
departments, in a spirit of “We work through Teams”.
 Assists in conducting monthly inventory checks on all operating equipment and supplies.
 Have a thorough knowledge and understanding of all food and beverage items in the menu and the
ability to recommend Food and Beverage combinations and upsell alternatives.
 Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
 In the absence of Restaurant & Lobby Lounge Manager, conduct daily pre-shift briefings to employees
on preparation, service and menu.
 Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control if
appropriate.
 Performs the function of cashier and responsible for Micros cashiering procedure.
 Balances cash and credit card charges and remittance of cash to Front Office Safe.
 Makes necessary checks needed for specific events or functions.
 Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods.
 Assists with conducting monthly inventory checks on all operating equipment and supplies.
 Assist to liaise and organise with Housekeeping Department that the cleaning schedules are strictly
adhered to.

Personnel
 Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they
wear the correct uniform and maintain a high standard of personal appearance and hygiene, according
to the hotel and department’s grooming standards.
 Maximises the effectiveness of employees by developing each of their skills and abilities through the
appropriate training, coaching, and/or mentoring.
 Encourages employees to be creative and innovative, challenging and recognising them for their
contribution to the success of the operation.

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Personnel (continued)
 Ensures that all employees have a complete understanding of and adhere to employee rules and
regulations.
 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to
fire and hazard safety, and security.
 To feedback the results of the Employee Opinion Survey and ensure that the relevant changes are
implemented.

Other Duties
 Exercises responsible supervisory behaviour at all times and positively representing the hotel team.
 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook
and the hotel's policies concerning fire, hygiene, health and safety.
 Ensures high standards of personal presentation and grooming.
 Responds to changes in the Food and Beverage function as dictated by the industry, company and
hotel.
 Attends training sessions and meetings as and when required.
 Carries out any other reasonable duties and responsibilities as assigned.

Name of Employee:

Date Received:

Signed:

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