Job Description

Job Responsibilities:

Complete the outlet's daily Supervisor's Checklist. Must know the requisition point and prepares the requisition form for food supplies and operating guest supplies for the approval of the Outlet Manager and/or Asst. Manager. Check at the start and at the end of the shift that all service attendants complete their opening and closing tasks. Prepares details required for pre-meal briefing - out of stock items, reservations, daily specials, VIP reservations, etc, Takes the daily food supplies inventory to ensure availability. Prepares and submits breakage and loss report for the shift. Attends weekly Outlet meeting and other meetings required of this position. Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift. Records the daily sales and covers of the outlet at the end of each shift, in the absence of the Supervisor. Communicates to the immediate superior and subordinates in a timely manner, any important information, related to operations. Knowledgeable of all the standard operating procedures in the outlet. Capable of implementing consistently in his/her shift all the service standards established for the outlet. Assists and assigns the mise-en-place at the prescribed hours. Checks at the start of the shift that all supplies in the station are complete. Checks from time to time the availability of seats, greets guests and seats guests. Ensures food and drinks are well presented. Knowledgeable of the outlet's menu and drinks, its standard quantity, presentation and preparation. Presents menu, takes order, offers suggestions and promotes restaurant's specialties. Assists the service staff in the service of food and drinks. Handles guest complains professionally and tactfully. Checks the accuracy of the guest's bill before it is presented to the guest. Coordinates with the Hostess and assigns tables for guests with table reservation. Knowledgeable in bar tendering and wine service. Capable of operating all the equipment in the outlet.

Job Requirements:

Candidate possess at least a Primary/Secondary School/SPM/"O" Level/Higher Secondary/STPM/"A" Level/ Pre-U or equivalent. Minimum 2 to 3 years of Food and Beverage Captain experience in hotel line is preferable or equivalent experience. Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage. Able to work under pressure and deal with stressful situations during busy periods. Able to access and accurately input information using a moderately complex computer system. Good in computer literate (Word, Excel, etc.). Independent with good organization and multitasking skills. Willing to work on shift basis.
Job Types: Full-time, Permanent

Pay: RM2,300.00 - RM2,600.00 per month

Benefits:

Free parking Health insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development
Education:

STM/STPM (Preferred)
Experience:

Food and Beverage Captain: 3 years (Preferred) Food and Beverage Service: 4 years (Preferred) working experience in four or five stars hotel/ fine dining: 2 years (Preferred)
Language:

English (Preferred) Bahasa Malaysia (Preferred) Chinese (Preferred)
Work Location: In person