Captain , Egyptian only

Application Deadline: 31 March 2025

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Egypt - Cairo

DescriptionThe overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

Key Responsibilities\nResponsible to Restaurant Supervisor/ Assistant Restaurant Manager/ Restaurant Manager.\n  Responsible for Waiter/ Waitress & Host/ Hostess\nReport to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.\nA courteous, professional and efficient service is provided at all times.\nAll duties and tasks are performed as per the tasks required at the outlet.\nBe knowledgeable of all services and products offered by the hotel.\nHave a thorough knowledge and understanding of all food and beverage items offered by the department assigned.\nHave the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nEnsure that the place of work and surrounding area is kept clean and org\nSuccessfully perform opening and closing procedures established for the ass\nHandle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.\nReport guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.\nBeing knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nUnderstand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.\nMaintain a good rapport and work relation with staff in the assigned department and within the hotel.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.\nUndertake reasonable tasks and secondary duties as assigned by the Department Head.\nRespond to any changes in the department as dictated by the hotel management.\nAssist in carrying out scheduled inventories of products and operating equipment.\nPerform any other assigned reasonable duties and responsibilities as assigned. \nProjecting at all times a positive and motivated attitude and exercise self-control.\nHave a complete understanding of the monthly profit and loss statement of the department.\nLead the service and act as a role model to the team.\nEnsure a flawless service to the highest standards and as required by the department and the hotel.\nFully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.\nEnsure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.\nAttend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.\nBeing able to control the service with a great sense of supervision and not being focused on one area only.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n