Senior Captain

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: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of: a. All liquor brands, beers and non-alcoholic selections available in restaurant.b. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. c. Daily menu specials. d. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. e. P.O.S. and manual system procedures.f. All department policies/service procedures.• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. • Requisition linens/skirting required for business and assign staff to transport such to the restaurant. • Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff is aware of such. • Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget. • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. • Ensure that staff report to work as scheduled. Report to Manager any late or absent associates.• Review the reservation book, pre-assign designated tables and follow up on all special requests. • Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu. • Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. QUALIFICATIONS: • Experience: Minimum two years’ experience as an Captain, preferably with a luxury or ultra-luxury restaurant.•