Captain

Pay Range

$24 - $29/hours plus tips

Benefits: Competitive PTO

• 401K with generous company match
• Heath/Dental/Vision insurance
• Dining Discounts

Wellness/Education/Uniform Benefits

• Employee Assistance Program (EAP)
• Team Trips to Blue Belle Farm
• Main Roles

• The Service Captain ensures that guests have a pleasant and memorable dining experience.
• The Captain is the primary point of contact for guests throughout their experience.
• They will introduce the concept of the restaurant, reconfirm all allergies and help guests with food restrictions navigate the menu.
• The Captain is the liaison between the culinary team and Server Assistants.

• They must coordinate with the kitchen and ensure that tables are properly marked in accordance with the menu.
• During the dining experience the Captain will interact with guests and answer any questions about the menu, wine, or concept.
• The Captain promptly and respectfully presents checks and graciously thanks the guests for their attendance.

• Qualities and Skills Required: Strong food and wine knowledge
• 2-5 years of experience in hospitality or customer service
• 1 or more years of luxury or Michelin experience

• Strong and efficient communication skills to efficiently communicate with BOH/FOH
• A sociable, open, attentive and positive personality with the ability to maintain composure
• Demonstrated ability lead a small team
• Safely and effectively transport food or beverages to a table of three in a single trip
• Safely and effectively use and operate all necessary tools and equipment
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Responsibilities

• Prepare dining room, service station and trays according to service standards.
• 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.
• Knowledge of menu and presentation standards.
• Record transactions in Point of Sales systems at the time of order.
• Responsible for clearing, collecting and returning food and beverage items to the proper area.
• Speak with guests and staff using clear and professional language.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Work with fellow staff and manager 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 serves the menu 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 react promptly and tactfully.
• Communicates effectively to know the daily task assigned.
• Attends training sessions and meetings as and when required.
• Provide efficient, friendly guest service including but not limited to following all steps of service and bussing the table to ensure a positive guest experience
• Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures
• Available to work a variety of hours, days and shifts, including weekends
• Always thank and say farewell to guests conveying anticipation for their next visit.

• About Company ---