Position Overview:

The Captain Waiter is the central and the most important member of in-store operations. The Captain Waiter knows every single detail about the procedures, the capabilities of the team members, inventory and equipment handling/maintenance. He/she leads a small army of staff and oversees the day-to-day running of the operation, including cleaning the equipment, checking supplies and rotating food stock.  The Captain Waiter upholds health and safety or food hygiene as this a very crucial part of operations. Core responsibilities include:

·         Sit with the GM and prepare daily briefing.

·         Conduct the kitchen briefing (brief staff on new products, new standards and announcements).

·         Do line checklist (take action where necessary).

·         Check all sections with the presence of the staff of each section.

·         Check the day's roster.

·         Make sure all the kitchen staff are on time.

·         Ensure that staff uniform standards are followed.

·         Check staff grooming (nails, clean-shaven etc.).

·         Follow up training for new staff (previous and new for the current day).

·         Check stock levels for ordering.

·         Handle receiving with quality, standard and brand check.

·         Conduct regular food quality checks

·         Monitor ticket time

·         Control waste management

·         Make sure temperature sheets are filled accurately.

·         Fill all the daily sheets and reports.

·         Monitor shelf life of in-store inventory.

Objectives Brief 

Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring an exceptional guest experience. Accountable for audit and constant training of staff.

Duties

·         Constantly abide by all Health & Safety Standards set up by government municipality.

·         Complete P.I.C. Certification with passing score.

·         Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.

·         Follow all SOPs within company.

·         All daily, weekly and monthly reports are to be completely filled out as required.

·         Adhere to all audit points.

·         Ensure Hospitality staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.

·         To hold staff accountable for all AORs and Job Descriptions.

·         To approach all dine in guests, at table, ensuring a positive dining experience.

·         Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.

·         Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work.

·         Maintain high levels of communication with staff and management following Lines of Communication.

·         Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.

·         Able to attend to other tasks as deemed necessary by Management.