Banquet Captain (Sha Tin Club House 沙田會所)

Job Summary

Major Tasks

• Ensure Food and Beverage operation and service excellence for Members and guests in the following areas:
  1. Daily outlet floor operations.
  2. Compliance of staff grooming with the Club's standard.
  3. Compliance of outlet physical layout with the Club's standard.
  4. Proper mise-en-place.
  5. Adequate tableware and consumable items for smooth operations.
  6. Good working conditions of operating equipment; preparation of repair and maintenance requests when necessary.
  7. Cleanliness of work stations and full observation of safety procedures.
  8. Usage of MCRM and related systems.
• Assist the superior level to manage the compliance of staff with SOP requirements and service standards, especially when SOP changes are implemented.
• Coach new staff and trainees to maintain established service standards, achieve continuous improvement, and help colleagues align with the Club's culture.
• Promote facilities and services to Members; collect relevant Food and Beverage comments to pass to the culinary team for follow-up and future menu planning.
• Coordinate the delivery of marketing programmes and promotional materials; manage the promotional counter during festive seasons.
• Perform any other related duties as assigned by the supervisor.
• The below additional duties are applicable to Captain only:
  1. Meet and greet the members in a professional manner by escorting and leading members and their guests to the designated table.
  2. Present the restaurant menu and recommend dishes to members.
  3. Take orders from members and ensure the follow-up of orders with accuracy and efficiency.
• The below additional duties are applicable to Trackside Supervisor and Operations Manager only:
  1. Liaise with contractors and suppliers to coordinate related catering activities such as beverage supplies and stock distribution to all fast food outlets and canteens.
  2. Conduct and supervise the monthly stock-taking activities; prepare store and market requisitions according to requirements and forecasts.
  3. Maintain all operational records, e.g., Inventory, Food and Beverage orders.
  4. Analyze and review operation procedures and recommend improvements to the supervisor.
  5. Prepare daily production volume and sales turnover reports and assist the supervisor in preparing the annual operating budget.
  6. Conduct training for all new staff, both full-time and part-time, and monitor their performance.

Education

Qualifications

Experience