F&B captain

1. Describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of the each item’s, origin, taste, and preparation methods; communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system; coordinate food timings; check completed kitchen orders with the guest’s original order; transport items to the guest table in a timely manner to ensure proper food quality. (40%)

2. Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests. (15%)

3. Properly and accurately close guest checks; process cash and credit card payments; properly settle voided checks or complimentary meals. (15%)

4. Breakdown, clean and set-up of tables, buffets, and food stations. (10%)

5. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Impact. (10%)

6. Work harmoniously and professionally with co-workers and supervisors. (10%)