Dining Room Captain

## Description

Dining Room Captain

Related Titles: Host or Hostess; Dining Room Supervisor; Assistant Dining Room Manager

Reports to: Dining Room Manager

Supervises: Food Server

• Hourly Rate: $22
• Education and/or Experience
• High School education or equivalent.
• Previous fine dining and/or banquet experience.
• Minimum two years of experience as a head waiter or wait staff supervisor in a fine dining venue.

Job Knowledge, Core Competencies and Expectations

• Knowledge of the principles, procedures and equipment used in the storage, care, preparation,
• cooking, dispensing and serving of food in large quantities.
• Ability to suggestively sell wine and cocktails.
• Good organizational and follow-through skills.
• Ability to demonstrate proper wine service.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Manage food and beverage service for members and guests in the dining room. Train and supervise dining room staff
• Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained.
• Passionate, experienced leader who can run the dining room when the need arises.

Job Tasks/Duties

• Greets members and guests.
• Suggests and describes available appetizers, entrees, desserts, alcoholic beverages, and wine to members and guests.
• Coordinates food service between kitchen and service staff.
• Assists heavily with the training of new staff members.
• Inspects all linens daily for proper appearance.
• Maintains all silver and copper service ware items.
• Resolves member and guest complaints.
• Assures that all safety, accident and emergency policies and procedures are in place and consistently
• followed.
• Assures that revenue control procedures are continually followed.
• Inspects dining room to ensure proper maintenance, cleanliness and safety.
• Provides layout and design recommendations to applicable managers.
• Suggests dining room decorations for special themes.
• Assures that pre-opening and closing cleaning tasks are assigned and completed as required.
• Manages the guest reservation system and a waiting list, if necessary.
• Assists with service of food and beverages in outlets and for special functions when needed.
• Assists with table clearing and re-setting as needed.
• Suggests when additional service supplies and small equipment are needed.
• Enforces established rules, regulations and policies.
• May serve as club’s opening or closing manager or manager on duty.
• Assists in dining room inventory assessments.
• Suggestively sells daily specials to all members and guests.
• Conducts pre-service employee briefings (line-up meetings).
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic
• beverages are consistently followed.

• Coordinates any special requests, including dietary needs, with the Executive Chef.
• Completes other appropriate assignments made by the Dining Room Manager.

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.
• Of legal age to serve alcoholic beverages.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch,
• bend, stretch, and twist or reach.
• Push, pull, or lift to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment.