Rams Head Captain

Description

Perched on our second floor circular balcony—surrounding a massive stone chimney—the Rams Head Bar is the perfect location with stunning views of Mt. Hood and Mt. Jefferson. 

Responsible for all functions of Rams Head Bar (RHB) and Blue Ox (BO) Bar in cooperation with the Rams Head Manager and Hotel F&B Operations Manager. Primary focus on outstanding guest service. 

Requirements

• Perform duties of staff reporting to this position as needed.
• Maintain RHB and BO binders and clip boards (BEO, Bar Book, Temp Logs, Waste Logs, etc.)
• Ensure a sanitary environment at all times.
• Continue to learn and promote cocktail and spirit sales. 
• Play an active role in training RHB and BO staff.
• Provide a smooth flow in daily monitor of RHB and BO.
• Plan and prepare for RHB and BO events with F & B Management, such as but not limited to holiday meals.
• Maintain communication with Rams Head Manager, F&B Operations Manager, F&B Director, RHB Hosts and Executive Chef regarding employee issues, guest issues and day-to-day information.
• Ensure RHB and BO employees are meeting or exceeding all set standards.
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present. 
• Present a professional, quality image at all times.  
• Exercising sound judgment and awareness regarding language, behavior, and dress and grooming. 
• Regular and reliable attendance.

QUALIFICATIONS: 

• Must have service oriented personality.
• Must be detail oriented with the ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must be proficient in up-selling of products and services.
• Must know and follow all proper service procedures.
• Must know and follow all proper reservation procedures.
• Must have strong knowledge of but not limited to, Outlook, Word, Excel and Micros.
• Must be able to multi-task and work under pressure.
• Must have valid OLCC and Oregon Food Handlers permit. 

PHYSICAL REQUIREMENTS: 

• Must be able to lift 40 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight space with balance and poise.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of the department demands of the position.

PERSONAL ATTRIBUTES/KEYS TO SUCCESS:

• Leads by example.
• Enjoys challenges.
• Supportive/Nurturing.
• Works well under pressure.
• Reasoning skills.
• Excellent communication skills.
• Fair and honest.
• Team player.
• Self-Motivated.
• Problem Solver.