Team Leader - In Room Dining

The basic duty of a restaurant captain entails making sure that food is prepared as at when due, making sure that customers are satisfied, and that workers within the restaurant adhere to the restaurant’s safety/service standards at all times. A restaurant captain performs a lot of functions in a bid to ensure the smooth running of a restaurant, and to attain excellent level of customer satisfaction.

Responsibilities

Greet guests warmly and escort them to their tables when required; Present menus, explain dishes, daily specials, and promotions; Take accurate food and beverage orders and input them into the POS system; Serve food and beverages promptly and correctly following service standards; Check on guests during their meal to ensure satisfaction; Handle guest inquiries, requests, and complaints professionally; Assist the manger to maintain all storage supplies for the restaurant; Supervise on service activities and on dining room activity to ensure customer satisfaction always; Schedule activities (including shifts) for the restaurant’s staff according to the restaurant’s standards or guidelines; Set up tables according to restaurant standards (mise en place); Ensure cleanliness and organization of the restaurant and service stations; Clear tables and reset them quickly for the next guests; Coordinate with kitchen and bar teams to ensure smooth service; Process bills and handle payments (cash, card, or room charge) and provide accurate change or receipts; Removing dirty dishes from tables to avoid clutter while customers are eating; Work closely with colleagues to ensure efficient service; Assist other team members during busy periods; Participate in team briefings and training sessions; Monitor service quality and resolve customer issues promptly; Reduce waste and control costs to improve profitability; Follow hygiene, sanitation, and food safety standards at all times; Maintain proper grooming and uniform standards; Comply with hotel policies and standard operating procedures (SOPs) and LQA; Ensure correct handling of equipment and minimize breakage

Requirements

Diploma or Bachelor’s degree in Hotel & Restaurant Management or any; A minimum of 2–3 years experience in hotel restaurant, In Room Dining; Must have good communication skills; Should be able to set priorities right in the day-to-day running of the restaurant; Strong leadership, guest engagement, and interpersonal skills; Must display flexibility in approach to work; Knowledge of food safety and hygiene regulations.