Captain

Description

Job Summary: Coordinates and supervises the restaurant's appearance, quality, and service, managing staff, resolving complaints, and ensuring compliance with standards and customer satisfaction. Key Highlights: 1. Comprehensive coordination and supervision of the restaurant 2. Staff management and complaint resolution 3. Ensures customer satisfaction and adherence to standards Coordinates and supervises all aspects related to the restaurant and dining room appearance (table setup, staff presentation, buffets, menus, etc.). Responsible for maintaining the restaurant's quality and service standards. Maintains constant oversight of service operations. Reviews hotel occupancy and VIP guests with their manager, as well as coupons, menu pricing, operating hours, and number of guests. Makes decisions regarding check modifications and gathers information for potential recurring situations. Approves staff leave requests and shift changes for personnel under their supervision. Takes action to resolve diners' complaints. Ensures compliance with the Distintivo H standards within their area. Key Responsibilities: Conducts supervision of restaurant cleanliness and staff presentation under their supervision. Reports defects to the relevant department. Supervises staff activities. Ensures customers depart satisfied and return. Supervises the operation of the Micros system. Supervises and removes broken, dirty, or stained equipment. Actively participates in the hotel's current safety and hygiene activities, as well as appropriately follows up on preventive and corrective recommendations. Responsible for cash handling and Micros system entries, ensuring accurate cash reconciliation. Participates in and controls bar inventory. -Requirements- Minimum education: Secondary education 1 year of experience Age: between 18 and 60 years