F&B Junior Captain
To be responsible for supervising and assisting the Supervisor in outlet operations.
To assist the manager in carrying out his function by efficiently administering and organizing the outlet into a profitable center and maximizing center’s revenue.
To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
To replenish items as and when necessary.
To ensure that tables under his charge have the correct cutleries and table settings before the shift commences.
Any other suitable tasks as and when assigned by F&B Supervisor / Restaurant Manager.
- Candidate must possess at least Primary/Secondary School/"N" Level in any field.
- Positive work attitude and team player
- Good communication and customer service skills
- Must be willing to perform rotating shifts
Park Hotel Clarke Quay