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SUMMARY 

A Captain is responsible for managing the guest’s overall dining experience by providing prompt, attentive table service.  The Captain must be knowledgeable about the cuisine, and techniques and ingredients utilized in menu preparation in order to guide the guest appropriately; works with a strong attention to detail and directs the activities of their support staff to ensure an unparalleled dining experience. Additionally, the captain is to provide mentorship to the newer staff members to promote growth not only for the individual but also for the entire team.

DAILY

• Understand and perform to the expectations of the property’s Service, Food, and Beverage and Wine manuals. 

• Welcome all guests and ensure they are given responsive, professional and gracious service at all times. 

• Communicate information to a Manager in a prompt fashion, which will allow the team members to respond as necessary and work together as a team.

• Be attentive to guest requests, dietary restrictions and allergies.  Inform the kitchen and management as appropriate.  

• Assist with new member training by positively reinforcing successful performance and giving respectful and supportive peer coaching as needed. 

• Be ready and willing to assist fellow team members as situations arise to ensure guest service standards and efficient operations. 

• Learn and understand the property’s menu, being attentive to changes in the menu, preparation techniques, daily specials, as well as the meal composition. 

• Correctly enter all items into the point of service system.

• Maximize sales and ensure the return of the guest. 

• Be aware of the status of the guest, VIP, Chef, Regular, et al.  Ensure that all checks that require transferring to the guests table from the bar is done efficiently.  

• Perform all side work applicable to assigned stations.  Check area for any work that has gone unattended.

• Ensure the proper handling of all supplied to prevent breakage.  

• Ensure equipment is kept clean and in excellent working condition through personal inspection and by following the café’s preventative maintenance programs.  Immediately communicate anything out of the ordinary to the manager.

• Maintain a clean and sanitary work environment.  Keep all service stations/areas clean and organized at all times. 

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health and safety requirements of restaurant employees and guests. 

• Maintain a calm demeanor during periods of high volume or unusual events to keep the property operating to our standards. 

• All other duties as assigned.

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EXPECTED BEHAVIORS

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role. 

• Maintain a professional image and attitude that represents the restaurant/company in a positive manner.

• Represent Reverie professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness. 

• Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction. 

• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention. 

• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.

• Display trust in your actions, having the confidence in knowing that we are all looking out for each other’s best interest.

• Strive to elevate your personal performance and maintaining the standards of quality.

• Provide mentorship to those whom are new or need assistance in growth.

• Takes responsibility for maintaining a clean, neat and orderly work environment.  Use equipment, supplies and other materials with a focused effort to reduce waste and increase safely.

• Understand and communicate to those under your directions the philosophy of management and owner.

• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services. 

• Anticipate and respond to customer needs in a respectful and timely manner. 

• Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future. 

QUALIFICATIONS

Education

Minimum Level: 

High SchoolDiploma or equivalent.

Basic math and computer skills.

Preferred Level:

Associate’s degree in hospitality or related field.

Relevant Work Experience

Minimum Level:

2 years of related food, beverage and/or service experience in a fine dining atmosphere.

Preferred Level:

3+ years of related food, beverage and/or service experience in a fine dining atmosphere.

Certification/Achievements

Food Sanitation Certification

Essential Functions 

Strong interpersonal skills. Ability to communicate clearly and concisely.

Physical Requirements

Be able to stand/walk for long periods of time.

Able to work in a fast paced and changing environment.

Must have the ability to work 60 hours per week.

Be able to lift 50 pounds numerous times and bend and reach frequently.