Captain In-room Dining

hace 3 semanas

Capella, Huesca, España Capella Hotel Group A tiempo completo
Capella Hanoi_
- _Full Time_

  • Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
  • Communicates expectations, recognises performance, and produces consistent desired business results.
  • Be the champion in all food and beverage menu offerings and able to make recommendation to accommodate guests' preferences and dietary restrictions.
  • Night shift is request to take care the guest, who stayed late in the restaurant, clearance and re set up the table, also support Backstage team on remove tables, set up restaurant, polish cutleries if any big events or full dinner
  • Night shift take responsibility to pre set cutleries for arrival for next day if any, also check and well arrangement of mat, cutleries,cards, make sure all is ready to go...
  • Night shift is incharge to make the fresh juice, moonphase for breakfast and Spa. make sure after 4:00 am every night, ealier is not acceptable due to quality of juice...
  • Night shift is incharge of breakfast take away, early bird and pre set and set up semi buffet, if any guest request early breakfast at 5h45 or 6h00 am, IRD night shift is request on floor to serve the guest then leaving the shift at 6h30 am...
  • Moring shift will be assign to work in the restaurant from 6h30 to 11h30 at section B as a main server, IRD server is request to inform and handover to MOD to leave section for any urgent cases like deliver IRD orders, set up early arrival request from FO, Sun air, special requests from other
  • Afternoon shift is request to support restaurant after turndown service and or no any IRD orders.
  • Afternoon shift is incharge to make the juice for canteen, make sure labeling and good
  • Coordinate all IRD orders through efficient delegation of tasks to team members.
  • Responsible for handling all cashiering related tasks by ensuring accurate postings of orders, closing of bills on a timely manner and the right method of payment is used.
  • Effectively communicate and assist all departments in knowledge of IRD menu and special dining requests.
  • Provides wine suggestions and foodwine pairing to enhance guests' dining experience
  • Enforces and proposes creation to improve the services and ensures the good maintenance of all operating equipment and inventory supplies.
  • Responsible for maintaining inventory supplies of the department, ensures that all supplies are properly stored at the right temperature, preventing wastage due to pilferage and poor inventory management.
  • Track most saleable items to give feedback to management. Proactively upsell menu items to drive profit generation for the department.
  • Check in with guests to ensure satisfaction with each food course and/or beverages.
  • Handling complaints and resolving service 'Glitches', keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
  • Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
  • Report any issue or damages and breakdowns within working areas and the hotel to ensure a defectfree facilities and service amenities provided.
  • Recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
  • Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for interdepartmental collaboration and support
  • Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
  • Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
  • Mentor and guide individual team members' growth and identify short to longterm goals to achieve and ensure high colleague engagement and welfare.
  • Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
  • Take ownership of individual's growth and be involved in career progression and succession planning of team members.
  • Proactively identify training needs of team members to ensure enhancement and performance improvement.
  • Complies strictly to all departmental operating standards, policies and procedures set by the hotel.
  • Assists in shift coverage when required to ensure smooth operation.

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