Restaurant Captain
Hilton Kuwait Resort
Total years of experience :10 years, 4 Months
Duties and Responsibilities
To know who our customers are and provide them with the product and service they want.
To work and enjoy being part of a team pulling together to provide excellent service.
To ensure that the customer is provided with an exceptional product with exceptional staff in terms of service and flexibility.
To ensure that sales are maximized through answering the customers’ needs and that costs are controlled without compromising quality.
To manage the daily function of the Bar under the guidance of the Restaurant Manager and ensure there is a high standard of service.
To ensure the smooth running of the Bar operation for the Restaurant, Room Service that will benefit our guests.
Enforce action points as established by the Restaurant Manager.
To implement service standards and procedures as per the outlet SOP to ensure that the Hilton International standards are met.
Ensure guests receive prompt, friendly, personalized service. Actively be involved in service and be a role model to subordinates.
Propose, and initiate when approved, new services and promotions for our guests.
Staff to meet our guests’ needs by suggestively selling our offer.
Attend F & B Morning meeting and communicate the necessary information to the team. Brief staff on any special events, promotions, VIP guests etc. daily
Monitor daily maintenance, cleanliness of the restaurant and grooming of staff.
Ensure bar and table set-up are up to standard.
Ensure that the outlet is in line with the hygiene standards set by the Municipality.
Ensure mis-en-place is properly done. Strictly adhere to keeping stock in line with Par stock for food, beverages and general store items.
Handle all guests’ comments and complaints tactfully and report to Restaurants Manager.
To be familiar with all menus and beverage lists of all F&B outlets. Knowledgeable on food and beverages menu from outlet, and ensure staff is too.
Assist your colleagues whenever possible should they need help. Ask for help should the situation demand assistance.
To check expires for food and beverage and monitor it every 15 days.
Communicate problems in your work surroundings and forward suggestions.
Act as a final check on the quality of food and drinks before they are served to our guests.