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.

• 1. Team Leadership and Supervision

• Managing Service Staff: Oversee a team of servers, busboys, and other front-of-house staff during service, ensuring that each team member is performing their tasks efficiently.
• Delegating Responsibilities: Assign tasks to servers, including greeting guests, taking orders, delivering food, and handling payments, to ensure smooth operations.
• Training and Mentoring: Train and develop new servers, ensuring they understand the restaurant’s policies, menu items, and service standards.
• Monitoring Performance: Continuously monitor staff performance, offering feedback and assistance when needed, and ensuring that the service standard is consistently high.

• 2. Guest Service and Satisfaction

• Providing Excellent Service: Interact directly with guests to ensure their needs are met, resolving any issues or complaints that arise in a professional and timely manner.
• Handling Special Requests: Address any special requests, such as dietary restrictions, preferred seating, or specific accommodations, to enhance the guest experience.
• Ensuring Positive Experiences: Anticipate guest needs, ensuring a seamless and enjoyable dining experience from start to finish.
• Guest Complaints and Conflict Resolution: Take the lead in resolving customer complaints, offering solutions to improve their experience and ensuring satisfaction.

• 3. Coordinating Between Front and Back-of-House

• Communication with Kitchen: Act as a liaison between the front-of-house service staff and the kitchen to ensure food orders are completed accurately and on time.
• Managing Timing: Ensure that food is served in a timely manner and that courses are appropriately paced for guests, adjusting based on the flow of the dining room.
• Coordinating with Bartenders: Work closely with bartenders to ensure drink orders are served promptly and any special requests are accommodated.
• Monitoring Food Quality: Ensure that dishes leaving the kitchen meet the restaurant's standards in terms of quality, presentation, and accuracy.

• 4. Operations and Workflow Management

• Overseeing Table Assignments: Manage reservations and seating arrangements, ensuring that tables are assigned based on the server’s workload and guest preferences.
• Monitoring Floor Activities: Oversee the restaurant floor, ensuring that tables are set up correctly, and the dining area remains clean and organized during service.
• Ensuring Smooth Service: Troubleshoot any issues that arise during service, making quick decisions to keep the dining experience running smoothly.
• Managing Time During Peak Hours: Ensure that the team handles busy periods efficiently, reducing wait times and ensuring guest satisfaction during peak hours.

• 5. Upselling and Enhancing Sales

• Recommending Menu Items: Help boost sales by recommending high-margin items, specials, or wine pairings to guests, based on their preferences.
• Encouraging Additional Orders: Upsell additional beverages, appetizers, desserts, or side items to guests to enhance their dining experience and increase revenue.
• Promoting Special Offers: Inform guests about promotions, seasonal dishes, or special events happening at the restaurant to drive additional business.

• 6. Maintaining Cleanliness and Ambiance

• Overseeing the Dining Room: Ensure the dining area is clean, tidy, and inviting throughout service, including checking the restrooms and ensuring that the overall atmosphere is comfortable.
• Ensuring Proper Table Settings: Supervise the setting and resetting of tables between guests, ensuring that all items (e.g., silverware, glassware, napkins) are clean, polished, and in place.
• Monitoring the Overall Dining Experience: Maintain a comfortable dining environment by controlling noise levels, temperature, lighting, and addressing any disruptions.

• 7. Staff Scheduling and Organization

• Creating Schedules: Assist in creating and managing staff schedules, ensuring that shifts are adequately staffed for peak service times.
• Timekeeping: Monitor staff punctuality and attendance, ensuring that shifts are staffed properly and there are no gaps in service coverage.
• Managing Breaks: Ensure that all staff members take their scheduled breaks in a timely manner, without disrupting the flow of service.

• 8. Cash Handling and Financial Transactions

• Processing Payments: Assist servers in handling payments, processing checks, and managing tips, ensuring accuracy in the transaction process.
• Monitoring Sales Performance: Keep track of sales data and other financial performance metrics, ensuring the restaurant meets its financial targets.
• Training on POS Systems: Ensure that the staff is proficient in the Point of Sale (POS) system, helping with order input and managing guest payments.

• 9. Health, Safety, and Compliance

• Adhering to Health and Safety Regulations: Ensure that the team adheres to all health and safety guidelines, including food handling, sanitation, and safety protocols.
• Enforcing Restaurant Policies: Enforce the restaurant’s policies regarding alcohol service, food safety, and conduct, ensuring compliance with local regulations and legal standards.
• Maintaining Clean and Safe Work Areas: Ensure that the front-of-house areas are properly cleaned and sanitized throughout service, minimizing hazards.

Desired candidate profile

1. Team Leadership and Supervision

• Managing Service Staff: Oversee a team of servers, busboys, and other front-of-house staff during service, ensuring that each team member is performing their tasks efficiently.
• Delegating Responsibilities: Assign tasks to servers, including greeting guests, taking orders, delivering food, and handling payments, to ensure smooth operations.
• Training and Mentoring: Train and develop new servers, ensuring they understand the restaurant’s policies, menu items, and service standards.
• Monitoring Performance: Continuously monitor staff performance, offering feedback and assistance when needed, and ensuring that the service standard is consistently high.

2. Guest Service and Satisfaction

• Providing Excellent Service: Interact directly with guests to ensure their needs are met, resolving any issues or complaints that arise in a professional and timely manner.
• Handling Special Requests: Address any special requests, such as dietary restrictions, preferred seating, or specific accommodations, to enhance the guest experience.
• Ensuring Positive Experiences: Anticipate guest needs, ensuring a seamless and enjoyable dining experience from start to finish.
• Guest Complaints and Conflict Resolution: Take the lead in resolving customer complaints, offering solutions to improve their experience and ensuring satisfaction.

3. Coordinating Between Front and Back-of-House

• Communication with Kitchen: Act as a liaison between the front-of-house service staff and the kitchen to ensure food orders are completed accurately and on time.
• Managing Timing: Ensure that food is served in a timely manner and that courses are appropriately paced for guests, adjusting based on the flow of the dining room.
• Coordinating with Bartenders: Work closely with bartenders to ensure drink orders are served promptly and any special requests are accommodated.
• Monitoring Food Quality: Ensure that dishes leaving the kitchen meet the restaurant's standards in terms of quality, presentation, and accuracy.

4. Operations and Workflow Management

• Overseeing Table Assignments: Manage reservations and seating arrangements, ensuring that tables are assigned based on the server’s workload and guest preferences.
• Monitoring Floor Activities: Oversee the restaurant floor, ensuring that tables are set up correctly, and the dining area remains clean and organized during service.
• Ensuring Smooth Service: Troubleshoot any issues that arise during service, making quick decisions to keep the dining experience running smoothly.
• Managing Time During Peak Hours: Ensure that the team handles busy periods efficiently, reducing wait times and ensuring guest satisfaction during peak hours.

5. Upselling and Enhancing Sales

• Recommending Menu Items: Help boost sales by recommending high-margin items, specials, or wine pairings to guests, based on their preferences.
• Encouraging Additional Orders: Upsell additional beverages, appetizers, desserts, or side items to guests to enhance their dining experience and increase revenue.
• Promoting Special Offers: Inform guests about promotions, seasonal dishes, or special events happening at the restaurant to drive additional business.

6. Maintaining Cleanliness and Ambiance

• Overseeing the Dining Room: Ensure the dining area is clean, tidy, and inviting throughout service, including checking the restrooms and ensuring that the overall atmosphere is comfortable.
• Ensuring Proper Table Settings: Supervise the setting and resetting of tables between guests, ensuring that all items (e.g., silverware, glassware, napkins) are clean, polished, and in place.
• Monitoring the Overall Dining Experience: Maintain a comfortable dining environment by controlling noise levels, temperature, lighting, and addressing any disruptions.

7. Staff Scheduling and Organization

• Creating Schedules: Assist in creating and managing staff schedules, ensuring that shifts are adequately staffed for peak service times.
• Timekeeping: Monitor staff punctuality and attendance, ensuring that shifts are staffed properly and there are no gaps in service coverage.
• Managing Breaks: Ensure that all staff members take their scheduled breaks in a timely manner, without disrupting the flow of service.

8. Cash Handling and Financial Transactions

• Processing Payments: Assist servers in handling payments, processing checks, and managing tips, ensuring accuracy in the transaction process.
• Monitoring Sales Performance: Keep track of sales data and other financial performance metrics, ensuring the restaurant meets its financial targets.
• Training on POS Systems: Ensure that the staff is proficient in the Point of Sale (POS) system, helping with order input and managing guest payments.

9. Health, Safety, and Compliance

• Adhering to Health and Safety Regulations: Ensure that the team adheres to all health and safety guidelines, including food handling, sanitation, and safety protocols.
• Enforcing Restaurant Policies: Enforce the restaurant’s policies regarding alcohol service, food safety, and conduct, ensuring compliance with local regulations and legal standards.
• Maintaining Clean and Safe Work Areas: Ensure that the front-of-house areas are properly cleaned and sanitized throughout service, minimizing hazards.