RESTAURANT CAPTAIN AND BARTENDER

• Always greet and welcome guests promptly in a warm and friendly manner. • Always thank and give fond farewell to guests conveying anticipation for their next visit. • Assist guests with table reservations. • Assist guests while seating. • Ensure guests are serviced within the specified time. • Has a good knowledge of menu and presentation standards. • Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. • Able to answer any questions regarding the menu and assist with menu selections. • Able to anticipate any unexpected guest need and react promptly and tactfully. • Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm. • Serve food courses and beverages to guests. • Set tables according to the type of event and service standards. • Record transactions/orders in Point of Sales systems at the time of order. • Communicate with the kitchen regarding any menu questions, the length of wait, and product availability. • Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. • Check with guests to ensure satisfaction with each food course and beverage. • Responsible for clearing, collecting, and returning food and beverage items to the proper area. • Maintain cleanliness of work areas, china, glass, etc. throughout the shift. • Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. • Present accurate final bill to guests and process payment. • Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. • Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. • Ensures that hotel brand standards and SOPs are consistently implemented. • Work with fellow staff and managers to ensure that the restaurant achieves its full potential. • Completes the daily responsibilities that are set for each shift. • Complete closing duties, including restocking items, turning off lights, etc. • Conducts monthly inventory checks on all operating equipment and supplies. • Take an active role in coaching and developing junior staff. • Any other duties related to food and beverage service assigned by the manager.