Page 37 - STARTER KIT CAPTAIN WAITER 2017v

STARTER KIT | Captain Waiter

POSITION CHARTER

POSITION CHARTER CAPTAIN WAITER

A. Job Title F&B Dining Team Leader
B. Place of Work
Oversee all dining staff during shift in the restaurant
And the In-room dining service in accordance to set minimum quality
C. Scope & General Purpose
standards. Responsible for directing schedules of staff and manage the
smooth operation of service including the cleanliness of the areas.
D. Responsible to: F&B Dining Supervisor
E. Responsible for: F&B Dining Staff
F. Liaises with: All Department Heads and Supervisors
Over Money: None
G. Limits of authority: Over Staff: Has authority to direct and supervise all Dining Staff
In accordance with Hotel policies and procedures.
H. Reporting date:

I. Duties & Responsibilities:

1. Ensure employees perform a variety of tasks, from preparing the food, stocking supplies, serving,
charging and handling bills to guest, cleaning tables and counters, resetting tables, greeting customers
and answering questions.
2. Responsible for staff appearance in uniform and ensure that hotel grooming standards are being followed.
3. Check with guests during all meal periods on their satisfaction with the service or food in outlets and
ensure any problems or complaints are dealt with or referred to the Outlet supervisor
4. Ensure that hotel policies and procedures and minimum quality standards for all outlet staff and outlet
service is being practiced.
5. Oversee the training for new staff and ensure that all of them underwent the 12-day training schedule
prior to actual employment.
6. Ensure all dining staff in the outlet are following standard service sequence, billing procedures and
required payment methods.
7. Ensure all dining staff conforms to the outlet Minimum Quality Standards of service and set-up for all
outlets and that service standards are in place and are being followed by all outlet staff
8. Assist the Dining and Outlet Supervisor in performing staff evaluations and give recommendations and
observations pertaining to staff job performance.
9. Direct dining staff through their daily routines and interact with customers to make sure that they have a
satisfactory experience
10. Act as quality control, ensuring customer satisfaction through training employees properly and adhering to
company policies and standard operating procedures.

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