Captain Waiter/Waitress

Rixos The Palm Hotel & Suites Promote and ensure guest satisfaction through prompt, courteous service and strong team leadership, maintaining a positive image in all guest interactions Manage floor operations efficiently, ensuring all operating standards align with the Departmental Operations Manual and established service levels Assign responsibilities to team members and monitor their performance to maintain service quality and outlet standards Maintain the outlet's cleanliness and organisation in both front and back of house areas, liaising with Housekeeping and Stewarding to ensure cleaning schedules are adhered to Handle all guest complaints, requests, and enquiries regarding food, beverage, and service with professionalism and discretion Oversee inventory management, including monthly and quarterly checks on operating equipment and supplies, and control requisitioning and storage procedures Liaise with Kitchen and Beverage departments on daily operations, quality standards, and promotional activities Ensure strict adherence to cashiering procedures and financial controls Maintain effective working relationships with all departments and contribute to departmental communications meetings Undertake reasonable tasks as assigned by the Food and Beverage Department and perform all duties with maximum efficiency and productivity

Has 3-4 years' experience in 4-5 star Hotel High School/Diploma or Degree in vocational hospitality

Promote and ensure guest satisfaction through prompt, courteous service and strong team leadership, maintaining a positive image in all guest interactions. Manage floor operations efficiently, ensuring all operating standards align with the Departmental Operations Manual and established service levels. Assign responsibilities to team members and monitor their performance to maintain service quality and outlet standards. Maintain the outlet's cleanliness and organisation in both front and back of house areas, liaising with Housekeeping and Stewarding to ensure cleaning schedules are adhered to. Handle all guest complaints, requests, and enquiries regarding food, beverage, and service with professionalism and discretion. Oversee inventory management, including monthly and quarterly checks on operating equipment and supplies, and control requisitioning and storage procedures. Liaise with Kitchen and Beverage departments on daily operations, quality standards, and promotional activities. Ensure strict adherence to cashiering procedures and financial controls. Maintain effective working relationships with all departments and contribute to departmental communications meetings. Undertake reasonable tasks as assigned by the Food and Beverage Department and perform all duties with maximum efficiency and productivity.