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Job Purpose

The Chedi El Gouna is looking for a Restaurant Captain responsible for supervising all operational aspects of a specific outlet(s) within the F&B department including the development and performance management of colleagues.

Key Responsibilities

  • Ensures that the restaurant outlet is clean, neat, and tidy.
  • Monitors effectiveness of workflow and sequence of service during service periods and provides constant hands-on support.
  • Closely monitors the cashiering function of the outlet to ensure compliance with Company Cashiering Procedures.
  • Monitors customer satisfaction and respond to customer feedback and complaints ensuring Company procedures for CSI and Complaint Handling are followed.
  • Informs Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager of any complaints, negative feedback from guests, and concerns about colleagues' satisfaction or colleague performance.
  • Actively uses the database of customer details/history to assist in guest recognition.
  • Advises the Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager of any improvement needed in relation to restaurants operation including updates to SOPs or addition/deletion of SOPs.
  • Conducts performance evaluation of colleagues, training of colleagues, guidance, coaching, and counseling of colleagues.
  • Assists in controlling department forms and records according to the Company standards for document control, including (but not limited to) attendance data of colleagues, colleague records, daily briefing sheets, cleaning schedules/checklists, telephone test call results, and CSI & customer feedback.
  • Maintains a thorough working knowledge of F&B SOPs and ensures these are upheld at all times through constant observation and coaching.
  • Assists the Restaurant Supervisor/Assistant Restaurant Manager and Restaurant Manager in the implementation of the marketing activities and to achieve desired results.
  • Conducts the pre-service shift briefing in the absence of the Restaurant Supervisor/Assistant Restaurant Manager and Restaurant Manager.
  • Ensures opening and closing checklists are completed on a daily basis.
  • Monitors and assist in the completion of cleaning schedules.
  • Provides guests with quality service by monitoring staff assignments and responsiveness and seeking opportunities to communicate with guests to personalize the service.
  • Utilizes supervisory skills, effective communication, and motivational skills to maximize employee productivity and guest satisfaction.
  • Conducts regular briefing and training sessions to ensure all colleagues receive the information necessary to perform their jobs.
  • Assists the Restaurant Supervisor/Assistant Restaurant Manager and Restaurant Manager to develop and update the F&B knowledge of all colleagues on a regular basis.
  • Maintains a working knowledge of relevant sections within the Company Hygiene SOP and assists the Restaurant Supervisor/Assistant Restaurant Manager and Restaurant Manager ensure the outlet meets these standards at all times.
  • Demonstrates teamwork by cooperating and assisting co-workers as needed.
  • Maintains awareness of outlet(s) financial performance.
  • Utilizes up-selling and suggestive selling techniques to enhance the outlets' financial performance.
  • Makes recommendations to the Restaurant Supervisor/Assistant Restaurant Manager and Restaurant Manager for price and menu changes that will enhance profitability.
  • Assists in monitoring breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
  • Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
  • Understands and strictly adheres to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health & Safety.
  • Ensures that all potential and real hazards are reported and rectified immediately.
  • Understands and strictly adheres to the Hotel’s Employee rules & regulations.
  • Reports for duty punctually wearing the correct uniform and name tag at all times.
  • Performs any other duties assigned by management

Qualifications

  • High School Graduate or Apprenticeship; Hotel Management Degree.
  • Three years in a similar capacity in Food and Beverage Department of a four- or five-star hotel.
  • Customer service orientation.
  • Cross-cultural sensitivity.
  • Teamwork and cooperation.
  • Listening and oral skills.
  • Basic writing skills.
  • Knowledge of cashier operations.
  • Knowledge of hotel business operations.
  • Able to exert fast-paced mobility for periods of up to 4 hours in length.
  • Strength to lift trays frequently weighing up to 10 kilos.
  • Fluency in the local language.
  • Fluency in English.
  • Fluency in a third language is a plus.

How to Apply

To apply for this job position, please send your CV and a personal photo to [email protected] and [email protected].

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