Captain - Racecourses

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organisations for a variety of functions.

Major Tasks

1. Greet and serve Members and their guests once the restaurant receptionist seats them and build quick rapport with them using positive, upbeat demeanour and inviting body language
2. Assist the Captain to ensure smooth and efficient service in the assigned section of the restaurant by:
   • Offering refreshment when the customers are seated
   • Presenting menu and drink list; asking how specific food (e.g. beef, lamb, tuna) should be cooked; providing detailed information when asked (e.g. about portions, ingredients, or potential food allergies)
   • Informing customers about the day's specials/recommended dishes
   • Offering menu recommendations upon request
   • Up-selling additional products when appropriate
   • Taking accurate food and beverage orders
   • Checking identification of customers to ensure they meet alcohol legal age requirement in case of queries
   • Communicating order details to kitchen personnel; expedite food orders if required; and collect food orders from the kitchen verifying that they are correct
3. Serve food and beverages in a timely manner ensuring hot food is hot and cold food is cold; work closely with Captain/qualified staff on issues
4. Check with customers to ensure that they are satisfied with the food, beverages and service and take actions in a polite and professional manner to correct any problems identified
5. Replenish water/beverages and take additional orders
6. Check tableware for cleanliness and presentation and report any problems
7. Set tables with tableware, decorations, condiments and napkins; remove used tableware/ consumable items from tables and re-set tables for the next customer
8. Ensure that the tableware and consumable items are adequate to support daily operations as part of the side duties
9. Prepare the required mise en place for restaurant to ensure smooth operations
10. Keep the workstation tidy, clean, hygienic and safe at all times
11. Maintain operating stocks at side stations
12. Maintain familiarity with menu items, specials and restaurant information; learn from Captain about menu changes and specials, upcoming reservations and customers with special needs, etc.
13. Maintain good teamwork relationship with all reception, serving and kitchen staff to ensure quality service
14. Check accuracy of the bill and present this to Members upon request

Education

Qualifications