Captain

Captain
REPORTS TO : Asst. Restaurant Manager / Restaurant Manager / Restaurant
General manager / Sr. Manager / Manager Operations /General Manager Operations
This is a Supervisory and Administrative position in the organisation.
JOB SUMMARY
Under the general guidance and supervision of the Asst. Restaurant Manager / Restaurant Manager / Restaurant General manager /Sr. Manager / Manager Operations /General Manager Operations / VP Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient running of the Restaurants / Outlets and assists in the day to day supervision of team members and manpower scheduling. He / She also officiates in the absence of Restaurant Manager / Restaurant General Manager/ Asst. Restaurant Manager
FUNCTIONAL, SUPERVISORY AND ADMINISTRATIVE DUTIES AND RESPONSIBILITIES:

1. Supervise the functions of the department employees, facilities smooth operations on a daily basis.
2. Ensures clean & safe work environment for team & Customers.
3. 80% time in customers area: ordering, processing sales &managing customer concerns.
4. To maintain staff discipline and to ensure their grooming and appearance is as per desired specification.
5. To conduct daily lineups/briefings with all staff and update them about any special events/promotions and targets for the day.
6. Assign the respective sections to the staff in each shift.
7. Takes customer feedback Be conversant with all items on the menu and emphasize on up selling.
8. Attend to all guest queries promptly in a professional manner to ensure 100 % guest satisfaction
9. Maintain inventories of supply items, all crockery, cutlery & glassware and generally assist the outlet manager to minimize costs, spoilages and breakages.
10. To maintain a high standard of personal appearance and hygiene at all times.
11. Ensure minimal integrity issues at the outlets
12. To give the feedback of guest/staff to Restaurant Manager/Assistant Restaurant Manager on a regular basis.
13. To ensure training plans assigned to each employee is followed up on and the respective feedback given to manager.
14. To conduct sessions on food and beverage with team members so as to ensure service standards are up to the mark at all times
15. To ensure training plans assigned to each employee is followed up on and the respective feedback given to manager.
16. To maintain the par stock of food, beverage, linen is maintained on a regular basis.
17. To provide service and support to the customers visiting restaurants.
18. Attends to guests and takes orders, one who can understand customers need and requirement.
19. Upkeep of cleanliness and hygiene of the entire area under his purview
20. To oversee the services of the outlet in all areas of operations to ensure the highest standards and quality of services at all times.
21. Helps in preparing the duty roster at the Unit.
22. Helps the Team in resolving all guest issues or escalates the same to the managers.
23. Responsible to ensure smooth shift closure and handover.
24. To project a positive image of LBF to the external guest.
25. Responsible to ensure smooth operations in all guest areas.
26. Help the team to maintain the required audit scores at all times.
27. Responsible to carry out any activity which is assigned by the management from time to time.
28. Taking briefing of staff before staffing each Shift

Name:_________________________ Signature:______________________

Designation:_____________________

Date:___________________________