Restaurant Service Captain

The Hong Kong Jockey Club; Hong Kong; Sur place; HKD 180 000 - 260 000; Plein temps

Résumé du poste

The Hong Kong Jockey Club is seeking an experienced restaurant service professional to join our Catering Department across three Clubhouses. You will ensure smooth service flow in your section and greet Members professionally.

You will monitor and enhance F&B services and staffing levels to achieve excellent Member satisfaction, train new staff, and coordinate marketing materials and feedback for future menu planning.

Qualifications

• 5 years relevant experience in hotels, clubs or sizable catering establishment.
• Can-do attitude and ability to work in a fast paced environment.
• Good communication and interpersonal skills in both English and Chinese.

Responsabilités

• Ensure smooth and efficient service flow in the assigned restaurant section.
• Monitor and enhance food & beverage services and staffing levels to achieve high satisfaction for Members and their guests.
• Support the Food and Beverage operations and provide excellent service to Members and guests.
• Meet and greet Members in professional manners.
• Assist the direct supervisor to manage SOP compliance and adapt to changes.
• Coach and train new staff and trainees to maintain service standards and align with the Club's culture.
• Promote Club's facilities and services to Members and collect feedback for menu planning.
• Coordinate the delivery of marketing programmes and promotional materials.
• Perform any other related duties as assigned by supervisor.

Connaissances

Communication skills

Interpersonal skills

Can-do attitude

Fast-paced environment

Description du poste

The Hong Kong Jockey Club is seeking an experienced restaurant service professional to join our Catering Department across three Clubhouses. You will ensure smooth service flow in your section and greet Members professionally.

You will monitor and enhance F&B services and staffing levels to achieve excellent Member satisfaction, train new staff, and coordinate marketing materials and feedback for future menu planning.