Captain

JOB SUMMARY

Captains are primarily responsible for the seamless execution of greeting guests, guiding them through the ordering process, communicating all requests and orders to the servers, assisting the wine team with beverage service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following: 

ESSENTIAL DUTIES AND RESPONSIBILITIES 

• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles

• Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history and flavor profile

• A complete understanding of the wines-by-the-glass program, pairings. Deep understanding of the cellar, proper wine service; decanting, appropriate use of glassware;

• Possess a strong knowledge of the beer and N/A program

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

• At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available. 

• Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.

• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day 

• Attend employee meetings and communicate suggestions for improvement as needed.

• Handle, store and rotate all products properly. 

• Understand and comply with Company Policies. 

• Promptly report equipment and food quality problems to Management team

• Maintain positive co-worker and guest relations at all times.

• Maintain and strictly abide by State sanitation/Health regulations and company standards. 

• Follow prep work as specified by the Manager or Supervisor.

SKILLS AND QUALIFICATIONS 

• A minimum of 2 years of experience in high volume, elevated dining restaurant.

• Must be detail oriented and possess effective communication and written skills.

• State complaint food handling certificate 

• Ability to multi-task.

• Must be a team player.

• Self-motivated and performance driven.

• Professionalism and courtesy.

• Remain in stationary position for up to 8 hours throughout work shift.

• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 

• Punctuality and regular and reliable attendance. 

• Effective communication, written and interpersonal skills.

• Time management skills.

• Compute basic arithmetic.

• Ability to comprehend and follow recipes.

• Maintain confidentiality of company information and recipe data

No Third Party Agencies or Submissions will be accepted. Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age or veteran status. DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.