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.
- 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.
Accommodation, Uniform, Meal, Service Charges
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