Food & Beverage Captain

Company Description

Joinus at Accor,wherelife pulseswithpassion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomeaHeartist,becausehospitalityis, first andforemost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist.

Job Description

RELATIONSHIPS

1. Reports directly to the Assistant Headwaiter in co-operation with the Headwaiter.
2. Interact with restaurant guests.

RESPONSIBILITY & AUTHORITY

1. We expect that every guest in the restaurant is being granted full attention, reception and best possible care.
2. That, with his friendly and courteous attitude, he supports and maintains the good reputation of the hotel.
3. That he is thoroughly informed on all promotions, novelties and changes in the sales-program.
4. That he maintains a good communication between Restaurant and Kitchen.
5. That he builds a disciplined, well harmonizing team, especially in view of:

- Strict following of the general service requirements and basic service rules attached to this job description.

Strict following of service standards attached to this job description.

- Strict following of cleaning check lists attached to this job description.

- Human and professional development of his subordinates.

1. That he organizes the assigned station Breakfast/Lunch-Dinner in terms of cleanness and equipment
2. That the rules stated in the “service staff duty manual” are executed in his outlet.
3. Performs special duties as assigned by F&B manager and assistants.

RELATIONSHIP WITH GUEST AND STAFF

1. Ensures that all guests are greeted and seated by the service staff or by himself.
2. That the service staff has permanently a clean appearance (including complete uniform, tag, polished

shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a

well trained organized and disciplined team.

1. He trains and supports his employees based on the general service requirements and basic service rules, recommending and selling.
2. Participates in decoration and preparing the restaurant for promotions and special events.
3. Informs his employees continuously on all promotion, specialties and other sales activities.
4. Ensure a proper, correct order taking to speed-up service and that guests getting a right order on his dishes.
5. Actively participate in order taking, sales efforts, service and guest relations.
6. Handle all complains by calling immediately the Restaurant Manager or Ass. F&B Manager

Additional Information

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.