Captain (5 days work)

The Captain supports the F&B Service Manager in daily restaurant set-up and operations.  Responsible for areas designated by Manager / Assistant Manager to ensure the highest possible levels of service are met and exceeded consistently. 

Job Description

• Responsible for providing excellent restaurant floor service to Members and Guests, ensure they are satisfied with the dining experience
• Supervise, direct and carry out the duties assigned, which include mise-en-place, opening and closing duties and any other duties assigned by the Restaurant Manager
• Ensure all billings and charges follow the correct billing procedures according to instructions, orders taken and entered accurately into POS
• Ensure precise communication with the kitchen regarding menu changes, availabilities and special requests
• Handle minor Member concerns and escalate to the Restaurant Manager where required
• Perform duties such as polishing silverware and wine glasses, arranging the tables and other assigned daily tasks

Qualifications & Skills

• Vocational training in hospitality, beverage, cocktail, wine, spirits or beer
• 3 years relevant experience in the hospitality industry
• Good customer service, engagement skills and organizational skills
• Awareness of all food safety and hygiene standards
• Good command of spoken and written in English

Working location: Central/Tai Tam (Transportation allowance applies)