F&B Captain

Trains, coaches, and evaluates restaurant service personnel.
Monitors stock levels, equipment sufficiency, and reports breakages or losses.
Provides professional and courteous guest service according to Dusit standards and SOPs.
Handles VIP in- room dining reservations.
Assists in daily closing, reporting, and cash handling when assigned.
Attends daily briefings, weekly meetings, and required training sessions.
Promotes guest satisfaction and resolves outlet issues professionally.
Supervises restaurant service and cashiering operations; verifies accuracy of Cashier Balance Reports.
Ensures all F&B policies, procedures, and cleaning schedules are followed.
Communicates effectively with guests, team, and management.
Supervises staff to maximize revenue and minimize costs; ensures proper grooming and performance standards.
Performs other duties assigned by Assistant Outlet Manager/Outlet Supervisor.
Maintains sanitation, ambiance, and comfort in the restaurant.

Computer literate
Good knowledge in the restaurant operation and high end service levels
At least High Vocational diploma in any discipline
Minimum of 1- 2 years in F&B experience
Pleasant personality with good communication and interpersonal skills
Have good English communication skills both in written and spoken

Duty Meals
Participating job training, skill training by international hotel standards.
Monthly service Charge
Insurance policy per current labor law.
Hotel&039;s Activities
Uniform
Annual Health Check
Other benefits per Vietnam labor law.
Accident Insurance 24/7

Cập nhật gần nhất lúc: 2026-01-04 15:45:03