We are looking for candidates with at least 10 years of experience in the hospitality industry with proven leadership experience.
The Restaurant Captain is responsible for ensuring that the Restaurant operates smoothly and customers are satisfied.
1. Welcome guests into the Restaurant.
2. Coordinate the seating of the guests. Assign guests to tables suitable to the size of each group.
3. Take and schedule reservations.
4. Oversee the flow of customers into and out of the restaurant.
5. Manage busy lobby when no tables available.
6. Resolve customer complaints about food quality or service.
7. Ensure that staff attendance is updated properly and on a weekly basis. All unpaid leave taken should also be reported to the directors.
8. Ensure that all daily cash receipts from sales are deposited in a timely manner.
9. Responsible for petty cash float.
10. Responsible for approving and signing off all (i) cancelled items, (ii) void items, and (iii) wastage forms together with the outlet chef. Reasons for the above should be stated and sent to the office together with the sales receipts.
11. Responsible for submitting suppliers’ invoices and sales receipts to the office. Note that this should be done every Wednesday.
12. Conduct stocktake and cash count on the first of every month. The complete stocktake list and cash count form should be forwarded to the office within 3 days of the stocktake.
13. Handle emergency situations.
14. Close daily takings with the cashier, ensure all cash and receipts are intact and sign off on the summary slips.
15. When the cashier is off, you will be responsible for the cash register. For that matter, you cannot take the same day off as the cashier.
16. Responsible for supervising the daily cleaning program. You are responsible for ensuring that all stated areas are cleaned and check boxes ticked off.
17. Responsible for opening and locking up the Restaurant at end of day. In the event that you are not around, you are to make prior arrangements with the outlet chef to cover this duty.
18. Responsible for messaging Directors and service technician if the equipment in the service area breaks down.
19. Responsible for training new service staff.
