Captian

Ensure banquet rooms, restaurants, and coffee breaks are ready for serviceEnsure proper materials are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use.Set tables according to type of event and service standardsAddress guests' service needs in a professional, positive, and timely manner.Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possiblePerform his / her duties according to the practices and operational standards identified by the Food and Beverage Manager.Ensure that the services to be offered in all of the restaurants are performed, implemented and monitored in line with the budget discipline and standards.Coordinate the restaurants and its personnel.Ensure the necessary organisation to achieve the highest service quality in the    restaurants.Identify and ensure repair of technical breakdowns.Carry out and monitor preparations of the restaurants on a daily basis.Ensure that preparations are made before service for special occasions and monitor the preparations.Maintain the department’s equipment.Control employees’ compliance to the work schedule, dress code and hygiene rules.Request the daily material to be used from the storage house.Organise the process to greet customers, seat them at their table and see them out.Responsible for the training of employees in his/her department and for setting an example to them.Report to the Restaurant Supervisor and Headwaiter.Forward the Food and Beverage Manager’s orders to the restaurant personnel.Ensure communication with other departments, sections and senior managers.To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.Carry out all other duties assigned by managers and hotel management not specified in the job description.