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InterContinental Hotels Group
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Captain

Job Description and Requirements

Description 

About us 1. KEY RESPONSIBILITIES Job SummaryUnder the general guidance and supervision of the Room Service Manager or delegate and within the limits of established IHG policies and procedures, is responsible for supervising the whole outlet area. Your day to day Essential Duties and Responsibilities • Manages the restaurant’s day-to-day operation and informs the restaurant Manager about any decision taken which did not require his\her action and any other relevant information.• Takes over the Assistant Outlet Manager’s duties and responsibilities in his\her absence. • Communicates, coordinates and cooperates with the outlet chef and other division\ section heads.• Builds relationships through guest interaction.• Maximizes F&B revenue of by providing high quality, as well as professional and well organized service.• Controls and analyzes, on an on-going basis, the level of the following:o Saleso Costso Quality level and presentation of food and beverage productso Service standardso Level of sanitation and hygiene in the cleaning facilities and equipment.o Quality of entertainmento Guest satisfactiono Marketing • Establishes and maintains effective employee and inter-departmental working relationships. • Carries out various functions such as employee orientation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. • Assists the Outlet Manager in maintaining an updated operating manual. • Takes note of all guest and staff comments. • Implements the hotel and department regulations, policies and procedures including:o In House rules and regulationso Health and safetyo Groomingo Qualityo Serviceo Hygiene and cleanliness• Conducts daily briefings and participates in other meetings as needed to obtain fine results.• Provides prompt, efficient and courteous service to ensure that standards are met.• Participates in service as necessary in accordance with the requirements and practices of the restaurant.• Ensures that service requirements of all beverages and material equipment are met.• Monitors and controls all operating equipment.• Is fully aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel shows and site visits.• Organizes the stock and equipment order for the bar, restaurant operations and dry stores.• Monitors and check employees progress in operation and encourage up selling among the staff.• Applies all employees’ personal hygiene, upholds housekeeping practices and assists in ensuring a safe, clean and pleasant working environment. • Relates company policy to staff which may be adhered at any time.• Makes sure that menus and table set ups are up to the standards.• Assists in handling guest complaints to restore guest satisfaction.• Demonstrates Understanding and awareness of all company policies and procedures relating to Health, Hygiene and fire life safety. • Performs related duties and other projects as assigned. What we need from you Education:Technical DegreeSkills:Fluent in Arabic and EnglishExperience:2 to 3 yearsCompetencies: Influencing/PersuasivenessCustomer Service OrientationProblem-Solving/Decision MakingPlanning/OrganizingAdaptability/FlexibilityDeveloping othersDrive for ResultsTeam Orientation