CAPTAIN (HOTEL) - KANKER

Job Description:

Job Description:

A Hotel Captain, also known as a Head Captain or Captain of the Floor, plays a crucial role in the hotel sector by overseeing and coordinating the operations within various departments to ensure the highest level of service and guest satisfaction. This role involves leadership, customer service, and operational management.

Responsibilities:

1. Team Leadership:

   • Supervise and lead a team of staff members, including servers, housekeeping, and other operational staff.
   • Provide guidance, training, and support to ensure staff members deliver exceptional service.
   • Foster a positive and collaborative work environment.

2. Guest Service:

   • Ensure guests receive outstanding service throughout their stay.
   • Handle guest inquiries, concerns, and special requests promptly and professionally.
   • Monitor guest feedback and take corrective actions as needed.

3. Operational Management:

   • Coordinate and oversee daily hotel operations, including front desk, housekeeping, dining, and other relevant areas.
   • Collaborate with department heads to maintain high standards of cleanliness, comfort, and service.
   • Implement and enforce hotel policies and procedures.

4. Staff Scheduling:

   • Create and manage staff schedules, considering peak hours and occupancy levels.
   • Ensure adequate staffing levels to meet guest needs while optimizing operational efficiency.

5. Training and Development:

   • Conduct training sessions for staff to enhance their skills and knowledge.
   • Keep the team informed about the latest industry trends and best practices.

6. Quality Control:

   • Conduct regular inspections to ensure rooms, public areas, and facilities meet established quality standards.
   • Address and rectify any issues related to cleanliness, maintenance, or service quality.

7. Event Coordination:

   • Oversee the planning and execution of events within the hotel, including conferences, banquets, and weddings.
   • Coordinate with the sales and catering teams to meet guest requirements.

8. Budget Management:

   • Assist in budget planning and monitor expenses within assigned areas.
   • Identify opportunities to improve cost-effectiveness without compromising service quality.

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