Captains

Roles and Responsibilities

• The Food & Beverage Captain is responsible for offering guests of the restaurant an enjoyable, expertly served beverage/dining experience.
• This individual must be comfortable discussing food and wine choices with guests in detail.
• The Food & Beverage Captain will be responsible for setting up tables, serving food and beverage to guests, and clearing/cleaning tables.

What You Bring

• 1-2 years’ experience in 5 star luxury hotels in a similar role.
• Knowledge in the areas of food and wine, and should possess outstanding sale skills.

Key Responsibilities

1. Team Leadership and Supervision
   • Manage service staff, ensuring efficient performance of tasks.
   • Delegate responsibilities to servers for smooth operations.
   • Train and mentor new servers on policies and service standards.
   • Monitor staff performance and provide feedback.
2. Guest Service and Satisfaction
   • Interact with guests to meet their needs and resolve issues.
   • Address special requests to enhance guest experience.
   • Anticipate guest needs for a seamless dining experience.
   • Lead in resolving customer complaints professionally.
3. Coordinating Between Front and Back-of-House
   • Act as a liaison between service staff and kitchen.
   • Ensure timely food service and pacing of courses.
   • Work closely with bartenders for prompt drink service.
   • Monitor food quality and presentation standards.
4. Operations and Workflow Management
   • Manage reservations and seating arrangements.
   • Oversee restaurant floor activities for cleanliness and organization.
   • Troubleshoot issues during service for smooth operations.
   • Manage time effectively during peak hours.
5. Upselling and Enhancing Sales
   • Recommend high-margin menu items to guests.
   • Encourage additional orders to enhance dining experience.
   • Inform guests about promotions and special events.
6. Maintaining Cleanliness and Ambiance
   • Ensure dining area is clean and inviting.
   • Supervise proper table settings between guests.
   • Maintain a comfortable dining environment.
7. Staff Scheduling and Organization
   • Assist in creating and managing staff schedules.
   • Monitor staff punctuality and attendance.
   • Ensure timely breaks for staff without disrupting service.
8. Cash Handling and Financial Transactions
   • Assist in handling payments and processing checks.
   • Monitor sales performance metrics.
   • Train staff on POS systems for order input.
9. Health, Safety, and Compliance
   • Ensure adherence to health and safety guidelines.
   • Enforce restaurant policies for compliance.
   • Maintain clean and safe work areas.