Captain Food and Beverage

OVERVIEW/BASIC FUNCTION: Responsible for the supervision of all aspects of the Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

RESPONSIBILITIES:

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Ensure that standards are maintained at a superior level on a daily basis.
3. Maintain complete knowledge of:
1. All liquor brands, beers and non-alcoholic selections available in restaurant.
2. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
3. Designated glassware and garnishes for drinks.
4. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
5. Daily menu specials.
6. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
7. P.O.S. and manual system procedures.
8. Daily housecount, arrivals/departures, V.I.P.s.
9. Scheduled in-house group activities, locations and times.
10. Correct maintenance and use of equipment.
11. All department policies/service procedures.
4. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
5. Check storage areas for proper supplies, organization and cleanliness.
6. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
7. Establish par levels for supplies and equipment.
8. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
9. Meet with the Chef to review daily specials and 86'd items; update board throughout shift.
10. Review sales for previous day; resolve discrepancies with Accounting.
11. Track revenue against budget.
12. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
13. Ensure that staff report to work as scheduled.
14. Report to Manager any late or absent associates.
15. Coordinate breaks for staff.
16. Assign work and side duties to staff in accordance with departmental procedures.
17. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
18. Inspect grooming and attire of staff; rectify any deficiencies.
19. Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
20. Ensure that the Greeter stand is clean, organized and stocked with designated supplies.
21. Review the reservation book, pre-assign designated tables and follow up on all special requests.
22. Monitor and assist Greeter in greeting and escorting guests to their tables according to departmental procedures.
23. Anticipate heavy business times and organize procedures to handle extended waiting lines.
24. Promote positive guest relations at all times.
25. Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
26. Check the status of all orders and ensure that they are delivered within designated timelines.
27. Assist restaurant staff with their job functions to ensure optimum service to guests.
28. Ensure all cashiering procedures are processed in compliance with Accounting standards.
29. Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires.
30. Foster and promote a cooperative working climate, maximizing productivity and associate morale.
31. Prepare and submit daily/weekly payroll and tip distribution records.
32. Complete all paperwork and closing duties in accordance with departmental standards.
33. Exhibit a friendly, helpful and courteous manner when dealing with guests and associates.

QUALIFICATIONS:

1. Experience: Minimum two years experience as a Captain, preferably with a luxury or ultra-luxury restaurant.
2. Education: High school diploma; some college.
3. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; work cohesively with co-workers as part of a team; maintain confidentiality of guest information and pertinent hotel data.
4. Technical Skills: Knowledge of various food service styles; ability to satisfactorily communicate in English; familiarity with food and beverage cost controls; familiarity with point of sale systems.
5. Language: Required to speak, read and write English, with fluency in other languages preferred.
6. Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, and satisfactorily communicate with guests and co-workers.