Captain (Code: Capt20)

The role
Captain is responsible to provide professional and guest focused service to the guests, ensuring their stay will become a memorable experience.

Responsibilities:

• Welcome guests instantly in warm and friendly ways and thanks them for their attendance upon leaving
• Has full knowledge of the restaurant menu and advises guests if requested
• Placing tables according to events
• Serves dishes and drinks to guests
• Communicates with the kitchen about any questions about the menu, the length of the wait and the availability of the product.
• Communicates with additional meal requirements, allergies, nutritional needs and special requests in the kitchen.
• Check with guests to ensure their satisfaction with the course of their meal
• Takes care of clearing, collecting and returning food and beverages in the appropriate area.
• Presents the exact final account to the guest and undertakes the payment
• Shuts down the Point terminal and settles smoothly payments with cash and credit cards.
• Ensures that the restaurant is always kept clean and organized, both in the front and back of the house.
• Ensure that hotel branding standards and SOPs are consistently applied.
• Cooperates with colleagues and managers to ensure that the restaurant makes full use of its potential.
• Completes the daily responsibilities set for each individual turn.
• Performs monthly inventory checks on all equipment and consumables.
• Takes an active role in the guidance and development of lower staff.
• Performs any other duties related to the food and beverage service assigned to him by the Maitre

• Excellent command of the Greek and English language
• Knowledge of a third language (i.e. German, French, Italian, Russian, Spanish, etc.) will be valued accordingly
• Degree in Hospitality/Tourism is highly desirable
• Very good knowledge of MS Office and of at least one PMS software (ie. Protel, Fidelio, etc.) and P.O.S. system
• Minimum 3 years’ experience as Captain in a 5* multicultural hotel environment
• Knowledge of fine dining service standards and procedures
• Proactive, able to work efficiently under pressure, to make decisions and come up with effective solutions
• Hands-on approach, flexible, with a positive attitude
• Strong leadership and team-building skills

• Competitive remuneration package
• Accommodation according to origin (out of Halkidiki)
• Dynamic, friendly and highly demanding professional working environment
• Meals during hotel operating period