Captain

Description

The Captain will introduce the concept of the restaurant and reconfirm all allergies, food restrictions and other guest requests. The Captain is the relay between the kitchen and the server assistant to make sure the food is well coordinated with the kitchen and that glassware and marks are placed according to the menu. During the dinner, the Captain will interact with the guest to make sure any questions about food, wine, service, and concept are answered. The Captain will take Chef’s Tables when needed, as well as taking sections in the dining room. The Captain may be needed as a float, to assist other Captains in section on the floor. The Captain will support wine service on the floor and on Chef’s Tables when necessary. The Captain will need to make sure the correct check is dropped promptly. 

Qualities required:

• Must have a good personality and experience in the luxury hospitality business.
• Able to work at a rapid pace while maintaining attention to detail; ability to multi-task.
• Must have good supervisory skills. 
• Must have good communication and ability to promote sales. 
• Must be skilled in time management. Must have teaching and motivational skills.
• Must have strong wine and food knowledge.

Responsibilities: 

• Make sure your station is set up is perfectly, table, chairs, utensils clean and aligned.
• Prepare all the service trays and all the equipment according to service
• Ensure high standards of personal presentation and grooming.
• Always greet and welcome guests promptly in a warm and friendly manner.
• Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.
• Ensure guest are serviced within specified time.
• Have a good knowledge of menu and presentation standards.
• Record transaction/orders in Point of Sales systems at the time of order.
• Responsible for clearing, collecting and returning food and beverage items to proper area.
• Speak with guests and staff using clear and professional language.
• Conduct monthly inventory checks on all operating equipment and supplies.
• Completes the daily responsibilities that are set for each individual shift.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
• Take an active role in coaching and developing junior staff.
• Always applies service techniques correctly at all times and serving Food & Beverage items with enthusiasm.
• Present accurate final bill to guest and process payment.
• Perform shift closing on the Point of Sales terminal and tally cash and credit card settlements.
• Anticipate any unexpected guest need and reacts promptly and tactfully.
• Communicates effectively to know the daily task assigned.
• Attends training sessions and meetings as and when required.
• Always thank guests and welcome them back for another visit.