JOB DECRIPTIONTitle : Rest. & Room

JOB DECRIPTION

Title : Rest. & Room Serv. Captain
Department : Food & Beverage Department
Level :
Reporting Line : Rest & Room Serv. Supervisor

1. SCOPE :

To supervise and guide waiter / waitress on the assigned stations, to ensure guests satisfaction and they performed the JAVA PARAGON HOTEL AND RESIDENCE Surabaya standard. To present menus, take orders if necessary, to help serving special dishes, present guest check and to perform suggestive selling, to help and assist Supervisors in their duties.

2. Responsibilities and means :

Captains performs their duties within the frame work of procedure define by the Supervisors and other framework defined by the Restaurant & Banquet Manager and Food & Beverage Manager.

A. Duties and responsibilities

- Participate in the service to support a personalized service and in particular look after arrangement of parties or V.I.P.

- Work closely with Supervisor to ensure and maintain quality standards of service.

- Responsible for a smooth operation in Restaurant and Room service.

- Make necessary arrangement according to the Restaurant reservation, Group Reservation and Banquet Event order.

- Well informed in the availability of the food and ensure that the staff are also aware of it.
- To serve wines in a courteous, precise and friendly manner.

- Take care of “ SPECIAL ATTENTION GUESTS “ and V.I.P.

- Ensure that all items consumed by the guest are properly entered into guests’ check.

- To make and assigned side duties to waiters / waitress

- To perform and supervise general cleaning at least once a month, check safety and order minor repair works when necessary.

- To perform and supervise monthly inventory at least once a month.

- Must be familiar with all Room Service, Restaurant & Bar equipment’s, utensils, menus and the ingredients.

- Responsible for the appearance and decoration of all buffet in Restaurant.

- Monitor and takes corrective action to reduce waste, misuse and breakage of chinaware’s, glasses, linen supplies.

- Assist in greetings the guests at the entrance by using name if known and help in assigning tables.

- Make sure that all mice-en-place is prepared and side duties are carried out properly.

B. Administrative and legal responsibilities

- Report information or special occurrence in the logbook for management information and evaluation.

- Report any malfunctioning of the equipment and report it to the direct Supervisor.

- To make linen requisition and anticipate daily operation needs.

- To make restaurant supplies requisition and to anticipate daily operation needs.

- To help Supervisors with their daily attendance record.

C. Social and staff responsibilities

- In co-ordination with Supervisor handle staff grievances and counsel them according to the procedures and policies.

- Daily grooming and readiness of waiters / waitress.

- Able to deal with waiters / waitress.

D. Sales responsibilities
- Develop guest relations to encourage business.

- Actively promote daily specials or other specialty and special duties.

- Promote special occasions, parties, events held in the hotel.

- Receives verbal complaints and as much as possible solve them, and/or transmit them to Restaurant & Room Service Supervisors.

3. Relations

a. With other positions

- He / She is responsible to the Supervisor.

b. Functional

- Have the knowledge of leading guests to refuge in case of emergency.

- Assist the Supervisor in the training and development of the staff.

- Have ability to carry out instructions and follow up.

- Participate in all briefing, meeting and training.

- To be courteous helpful and pleasant at all times.

- Be able to carry out extra duties or work overtime as requested by the Supervisor.

- Develop good team-work among the staff and with other departments.

- Maintain good relation with other department in functional point of view.

- Assist Supervisors to co-ordinate with the kitchen to ensure a smooth, efficient service.