Captain

PRIMARY RESPONSIBILITIES: • Performs professional and gracious guest service,
as per Dusit standards and SOPs • Supervises the service and cashiering
operation of the Restaurant. Checks accuracy of all data in “Cashier Balance
Report” against the actual invoices. • Understands and ensures all
the F&B policies and procedures in service of food and beverage
are implemented. • Follows up and complies with the cleaning schedule
established for the section. • Maintains the sanitation standards in
the Restaurant and ensures clean and wholesome ambiance in the area, controlling
room temperature, ventilation and lighting effects. • Receives special
reservation for VIP in-room dining. • Communicates effectively with guests,
subordinates, immediate superior and other section heads. • Attends daily
F&B briefing, weekly F&B Meeting and all other training sessions
and meetings required for the position. • Promotes guest satisfaction in
the outlet. • Identifies and solves problems in the outlet in a professional
manner. • At the end of the day, if assigned, assists Restaurant/Outlet Manager
to close the day and hand reports and cash revenue to Rooms & Front
Office manager/supervisor on duty. • Familiarizes and monitors the requisition
point and par stock level for beverage supplies, food supplies, guest supplies
and bar supplies in the outlet. • Reports breakage and losses in the outlet
and maintains the log book. • If assigned completes a “Shift Closing Report”
by completing the forms and file them together in sequence. • Inspects
and controls the sufficiency of operating equipment and supplies for service
and cashiering. • Monitors all efforts in the service to achieve the financial
goals of the Restaurant. • Makes sure that all Restaurant Servers handle payment
and cashiering functions correctly and efficiently. • Makes sure that house fund
is counted and is accurately maintained • Supervises staff activities
to maximize revenue and minimize costs. • Directs all service personnel assigned
in the restaurant in performing their duties and responsibilities. • Maintains
grooming standards for all service personnel in the outlet. • Trains, coaches
and counsels waiters and service personnel effectively • Evaluates objectively
the performance of outlet’s waiters and service personnel. • Gives on-the-job
training for restaurant service personnel. • Performs other duties as assigned
by Assistant Outlet Manager/ Outlet Supervisor. REPORT LINES &
COMMUNICATIONS: • Reports to the Assistant Outlet Manager/ Outlet Supervisor. •
Directs and supervises the activities of the restaurant staffs. • Coordinates
with other outlet heads and kitchen section heads for reservations, special VIP
arrangements and other activities in the Hotel. • Coordinates with other
departments to maximize smooth operation OTHERS • Continuous learning through
own IDP. • Any other duties as may be assigned by the superior. ACCOUNTABILITIES
• Represents Dusit’s brand and its values at all times. We will establish
relationships and foremost and we will deliver an exceptional guest experience
and promote Thai graciousness.

COMPANY’S CULTURE • Communicate and fully embracing the Company’s culture (our
Vision, our Mission and our Values), leads by example and cascade to all your
subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY • Ensure
confidentiality and secure storage of all intellectual property and data bases,
both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure
Hotel, Customer and Staff information or transactions are kept confidential
during or after employment with the company. JOB REQUIREMENT • At least High
Vocational diploma in any discipline • Minimum of 1-2 years in F&B
experience • Good knowledge in the restaurant operation and high end service
levels • Have good English communication skills both in written and spoken •
Computer literate • Pleasant personality with good communication
and interpersonal skills