Outlet Captain

Vacancy

Outlet Captain

Job Description

Summary of Responsibilities:

Reporting to the Director of Food & Beverage and the Outlet Manager, responsibilities and essential job functions include, but are not limited to, the following:

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Demonstrate thorough knowledge of Food and Beverage products and menus, daily features, specials and services provided by the department and the hotel
• Demonstrate menu knowledge by recommending food and beverage selections and pairings to guests
• Lead and coach service staff to ensure exceptional guest service and employee satisfaction results
• Assist with managing all aspects colleague performance ensuring individual and team accountability for timekeeping, appearance and service standards
• Assist in the management of daily outlet operations to ensure guest dining experience exceeds expectations (including responding to enquires in a timely manner, appropriately implementing guest feedback etc)
• Perform all opening, side and closing duties as well as daily and weekly duties to Fairmont standards
• Conduct daily staff briefings at the beginning of every shift
• Ensure that all work areas and stations are kept clean and tidy at all times
• Follow cash handling procedures according to standard operating procedures at all times
• Assist with completing weekly payroll, scheduling and related duties
• Perform all managerial duties in the absence of the Outlet Manager and other duties related to outlet operations as assigned
• Provide operational support and coverage as required, including bar service and food service
• Requisition, receive and assist with inventory of supplies and submit maintenance requests as required
• Effectively operate all outlet equipment and protect all hotel assets
• Follow all health and safety regulations and maintain a safe work environment
• Actively participate in all department meetings, training sessions and Hotel committees as required
• Develop and maintain close working relationships with all supporting departments
• Follow and ensure compliance with all corporate and hotel policies and procedures
• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO)
• Perform any other duties, tasks, and assignments within your department as required.

Qualifications

Qualifications

• A Hospitality degree or 2 years Food & Beverage experience in an upscale high volume establishment is required
• Similar experience in a luxury hotel environment is strongly preferred
• At least 1 year previous supervisory experience is required
• Must be fluent in English and be well groomed with a professional appearance
• Must possess excellent interpersonal, communication and presentation skills
• Must possess strong organizational skills and work well under pressure
• Proven track record of reliability, good timekeeping skills, integrity and honesty are required
• Knowledge of SW POS System is required; knowledge of MS Word and Excel is a distinct advantage
• The ability to work split shifts, evenings, weekends and public holidays is required

Additional Information

Physical Aspects of Position (include but are not limited to):

• Sitting: 0-1 Hr/Day; Walking: 6-8 Hr/Day; Standing: 6-8 Hr/Day
• Bending/Reaching: 4-6 Hr/Day; Pushing/Pulling: 4-6 Hr/Day
• Physical effort: Does not lift weights over 50lbs; Visual Effort: Medium
• Environmental Stress: Busy Atmosphere

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