F&B Service - Captain

G Rotana Hotel

Education, Qualifications & Experiences 

You should ideally have a diploma / degree in the hospitality field with a maximum of two years experiences in a similar role. You should possess a good knowledge in both written and spoken English and a wide familiarity with Micros would be desirable. Previous experiences in minor leadership and supervisory roles are a definite plus. 

Knowledge & Competencies 

The ideal candidate will be customer driven and an extremely proactive and ‘switched on’ individual with an outgoing, charismatic and approachable character. You will work well under pressure in a fast paced environment and be a great team player, who thrives in working with a multicultural team and guests alike, while possessing following additional competencies: 
Understanding the Job 
Taking Responsibility 
Recognizing Differences 
Customer Focus 
Adaptability 
Teamwork

İŞ TANIMI

We are currently looking for young, dynamic, self-motivated Food & Beverage professionals who want to move their careers forward. As a Captain you are responsible to provide professional and customer focused service to our guests, ensuring their stay will become a memorable experience and your role will include key responsibilities such as: 

• Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel 
• Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests 
• Practice good customer relations and attend to customer complaints and queries satisfactorily 
• Ensure the Outlet is set-up for service and supervise for a smooth operation 
• Direct and supervise the service team to ensure that all duties are performed as per standards 
• Ensure that all colleagues have received adequate training to perform their duties 
• Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available 
• Ensure minimum wastage, breakage and spoilage 
• Actively use up selling techniques by exceeding guest expectations and to increase revenue