Dining Room Captain (m/f)

Offer description

Reporting to the General Manager, the Dining Room Captain plays a pivotal role in delivering an exceptional dining experience. As a Captain, you will be responsible for the seamless orchestration of guest interactions, from the initial greeting to guiding them through the ordering process. You will ensure that all guest requests and orders are accurately communicated to the servers and assist the wine team with beverage service as needed.

Your duties include announcing food and beverage selections at the table with precision and professionalism, engaging in clear and proficient guest interactions, and overseeing the preparation, presentation, and maintenance of tableside service, including drink carts. You will also be responsible for upholding the highest standards of service, ensuring that each guest's experience is flawless and memorable.

Essential and additional responsibilities may include, but are not limited to, the following:

• Menu Mastery: Possess a thorough understanding of all menus, including menu structure, ingredients, origins, suppliers, seasonality, flavor profiles, textures, allergy considerations, preparation methods, and presentation styles to ensure an exceptional guest experience.
• Cocktail & Spirits Knowledge: Have advanced knowledge of the cocktail program, including spirits available at the Main Bar and any specialty bars. Understand their pricing, history, and flavor profiles to provide informed recommendations and enhance the dining experience.
• Wine Expertise: Demonstrate deep knowledge of the wines-by-the-glass program, including pairings. Understand the cellar, proper wine service, including decanting, and the appropriate use of glassware to deliver a refined dining experience.
• Beer & Non-Alcoholic Beverages: Maintain a strong knowledge of the beer and non-alcoholic beverage programs, ensuring guests have a wide range of options to complement their meals.
• Standards & Procedures Compliance: Maintain complete knowledge of and adherence to all departmental policies, service procedures, and standards, ensuring consistency and excellence in every aspect of service.
• Prep & Readiness: At the start of each shift, review the daily prep list to ensure it is complete, and confirm that sufficient prep products are available to meet service demands.
• Portion & Quality Control: Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures to maintain the restaurant’s high standards.
• Equipment Maintenance: Maintain complete knowledge of the correct maintenance and use of equipment, ensuring it is used only as intended and reporting any issues promptly to management.
• Guest Engagement: Anticipate guests’ needs, respond promptly, and ensure all guests feel acknowledged and valued, regardless of the time of day or level of business.
• Team Collaboration: Attend employee meetings and communicate suggestions for improvement as needed, fostering a culture of continuous improvement and collaboration.
• Product Handling: Handle, store, and rotate all products properly, ensuring freshness and quality while minimizing waste.
• Policy Compliance: Understand and consistently comply with company policies, maintaining the highest standards of professionalism and integrity.
• Issue Reporting: Promptly report any equipment malfunctions or food quality concerns to the management team, ensuring that issues are addressed quickly and effectively.
• Positive Relations: Always maintain positive relationships with co-workers and guests, contributing to a harmonious work environment and exceptional service.
• Health & Safety Compliance: Strictly adhering to state sanitation and health regulations as well as company standards, ensuring a safe and clean environment for both guests and staff.
• Task Execution: Follow all prep work and service instructions as specified by the Manager or Supervisor, ensuring readiness and efficiency in all operations.