Monitoring food and service quality, and ensuring adherence to hygiene and safety standards. Scheduling: Organizing employee work schedules and ensuring adequate staffing at all times. Coordination with management: Preparing periodic reports and coordinating with senior management regarding lounge needs and required developments.

Job title: Senior Captain

Qualifications:

• High school diploma + 3 years’ experience.
• Good command of the English language.
• Must be innovative and creative.
• Be able to adapt to any emergency situation.

Direct supervisor:

Restaurant manager, deputy, in charge of:

Busboy, Witter, Shisha Worker, Lounge Attendant.

Primary purpose of the job:

• Work under the full supervision and direction of the supervisor and the restaurant manager or deputy manager.
• Adhere to the instructions of his/her superiors and perform them to the best of his/her ability.
• Provide the best service to guests.
• Familiarity with the HACCP system and the ability to follow and implement it in the different work steps.

Tasks and responsibilities:

• Maintain the cleanliness of the department inside and outside.
• Always check the equipment of the tables and chairs and the cleanliness of the floors.
• Permanently review the Side Station and rooms and make sure that the workers with him and under his leadership have completed all the required preparations before work and constantly check during the work and prepare in accordance with the technical instructions after the end of the shift.
• Fully supervise the work of the workers under his supervision (Busboy, Witter, Shisha workers) and ensure that they perform their work in accordance with technical and professional rules.
• Helping workers under his supervision with any issues or obstacles that may lead to poor service.
• Strictly observe occupational and personal hygiene conditions.
• Present the food and beverage menu to guests in a professional and elegant manner.
• Write guest requests in the (Captain's Order) and any notes the guest wishes, as well as the number of people and table number.
• Follow up the order with the witter (kitchen, drinks, Argelah).
• Use utensils for their intended purpose.
• Ensure that the orders are presented to the guests in a professional manner and ensure that they match what is actually required.
• Attend the daily meeting to follow up on mistakes the day before and if there are any new instructions regarding the menu and follow up with the staff under him/her.
• Observe his and his staff's uniforms.
• Ensure before starting work that pens, captain's order, matches for guests, and menus are available.
• Always work for the comfort of the guests and good service.
• Inform his superiors of any complaints or observations from the guests to work immediately to resolve them.
• Follow the instructions given to him by his superiors.
• Present the check to guests when requested in a professional and elegant manner.

Job-related training:

• Induction training.
• Sequence of service
• Appearance and grooming.
• Body language.
•  
• Menu training.
• Breakage control.
• Basic food hygiene.
• How to deal with allergens.

Notes:

• Jordanian nationality and two years of experience in the same field.
• Application and interviews at the site management between 12-2.
• Jabal Amman - Rainbow Street - the first entrance north (Meghna Restaurant).