 Maintains employee’s attendance records, change of status and also evaluates staff periodically as per policies.  Assist outlet meetings (with minutes) to discuss various aspect of service, sources of complaints and transit information that has been brought up in the F&B meeting.  Check on the appearance of staff as to proper uniform and personal hygiene.  Promotes up-selling at all levels and by personal efforts through guest contacts.  Handles and advises the Outlet Supervisor on all guest comments and complaints.  Recommends to the Outlet Supervisor or Manager changes in method or equipment to improve service.  Ensure that the operating equipment and general supplies for the restaurant are maintained.  Ensuring that outlet maintains a first class and positive visual impact including; ambiance, cleanliness, orderliness, décor and service flows Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales. Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork is a strong component of the daily service culture Ensuring a safe and healthy work environment for all guests and colleagues Reports suspicious people, parcels, and behaviours to Loss Prevention Officers. Establish par stocks and initiates requisition for addition supplies if necessary. Supervise cash handling and banking procedures, prepare daily banking and cash flow reports & establish and instruct staff in cash security procedures Assist with menu and wine list creation Deal with irregular payments As a F&B Captain supervise in short my areas of functions are to involve in planning, costing delegation, evaluation, organizing, cost control, selection, discipline, setting targets, standards, appraisals, training, human relation, communication and co-ordination delegates and supervise the functionin

 To handle the station and to allocate the staff. Billing and cashiering To suggest supervisors for the daily roster Knowledgeable of Hotel services, history, and other Food and Beverage outlets. Knowledgeable of all menus and the Micros system.  Aware of safety in the restaurant and kitchen, to have complete understanding and adhere to the Health & Safety policy. Perform other duties when not busy to ensure optimum level of productivity. To attend the guest and to check the satisfaction of the guests. To take the order, delivery in time and to co-operate with the kitchen. To manage the bar, to do inventories, par stocks, expiry. An outlet single and mixed beverage trainer.