Captain Waitress

Responsibilities & Duties

• Responsible to Head Captain Waitress / Restaurant Supervisor / Assistant Restaurant Manager / Restaurant Manager.
• Responsible for Runner.
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the Restaurant dress code & grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• A courteous, professional and efficient service is provided at all times
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the Restaurant.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet.
• Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing Quinos system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the restaurant’s policy manual and the restaurant’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the restaurant.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the restaurant management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Projecting at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the restaurant
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Being able to control the service with a great sense of supervision and not being focused on one area only.

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