Food & Beverage Captain VOGO - ABU DHABI GOLF RESORT AND SPAL.L.C - O.P.C

Safety and Security

• Notify your manager/supervisor immediately in the event of work-related incidents or

any other injuries.

• Discern and rectify hazardous job methods or circumstances and/or relay them to

management and security/safety staff.

• Abide by the safety and security directives and processes of the organization and

department to guarantee a spotless, secure, and protected atmosphere.

• Adhere to property-specific procedures when confronted with critical situations (for

instance, evacuations, medical crises, natural calamities).

• Preserve vigilance concerning unwanted individuals present on property premises.

• Observe the policies and procedures for the secure use and storage of gear,

machinery, and tools.

• Utilize the correct gear, and apply appropriate lifting techniques when needed to

prevent harm.

• Successfully accomplish relevant safety education and gain certifications for executing

work assignments.

Guidelines and Protocols

• Safeguard the confidentiality and safety of visitors and colleagues.

• Preserve the secrecy of exclusive resources and data.

• Adhere to corporation and sector directives and methodologies.

• Defend corporate apparatus, gear, machinery, or other resources in alignment with

organizational guidelines and methodologies.

• Warrant that attire, nametags, and individual presentation are immaculate, sanitary,

expert, and congruent with corporate directives and methodologies.

• Fulfill any additional job responsibilities as assigned by supervisors that are within

reason.

Key Responsibilities

1. Service Leadership:

• Lead and supervise the dining room and service staff during service hours.

• Ensure that service standards are consistently met and exceeded.

• Set an example for impeccable customer service and professionalism.

2. Guest Satisfaction:

• Interact with guests to ensure their satisfaction and address any concerns.

• Monitor and maintain a high level of service quality throughout the dining

experience.

• Anticipate guest needs and respond promptly to requests.

3. Staff Training and Development:

• Train, mentor, and coach dining room staff on service techniques and

standards.

• Conduct regular staff meetings to communicate updates and reinforce

expectations.

• Foster a positive and collaborative working environment.

4. Ordering and Inventory:

• Oversee the ordering and replenishment of food and beverage supplies.

• Maintain proper par levels and ensure efficient stock rotation.

• Collaborate with the kitchen and bar teams to optimize inventory management.

5. Table Assignments and Reservations:

• Manage table reservations and ensure proper allocation of seating.

• Coordinate with the host/hostess to optimize table turnover and guest flow.

• Monitor and manage reservations to accommodate special requests.

6. Quality Control:

• Conduct regular inspections to ensure the cleanliness and organization of the

dining areas.

• Monitor the presentation of food and beverages to ensure they meet

established standards.

• Implement corrective actions when necessary.

7. Collaboration with Kitchen Staff:

• Liaise with the kitchen team to ensure timely and coordinated service.

• Communicate guest preferences and dietary restrictions to the kitchen.

• Address any issues related to food quality or timing promptly