MAIN JOB PURPOSE:
Manage and organize the staff regarding Duty shift, Staff side work assign, Floor plan & cleanliness, Staff performance in service operation to be standard and handle Guest dealing
• Must be in respective area 15 minutes early before duty time.
• Check room occupancy daily.
• Any information document from front office or sales and marketing department and take necessary action to concern staff and kitchen.
• Make short briefing to staff for 5 minutes or 10 minutes daily.
• Must check all function information and reservation 3days in advance for necessary preparation.
• Double check staff duty assign and each staff side work whether complete or not daily.
• Always need to stand by at floor in operation time and handle customer satisfaction.
• Concentrate in Standard food, Taste, Beverage and service. Be aware of food delay.
• Leading the staff service to customer follow by SOP in operation time.
• All the cutleries inventory are noted and manage the staff for cutleries and equipment cleanliness. And also control the breakage and damage by weekly project.
• Check the PR items and store issue items by FIFO with weekly project.
• Must maintain the electric machines and properties of restaurant.
• To be observe the staff leave days and off days in low season or high season. And arrange them available period to take leave and control well.
• Report to Manager as soon as possible when its happen outstanding issue or any requirement.
• Before you go home, check the reservation, occupancy and manpower for tomorrow and short briefing to staff daily.

• Male or Female
• Under 33 years old
• Education minimum, pass university entrance Exam
• 2 year experience in Hotel Restaurant Captain position or Supervisor
• Good in English
• Good managing to the Team