F&B Server Captain

POSITION SUMMARY: The Food & Beverage Captain will be helping to maintain restaurant operations at the Club while upholding quality service standards and adhering to the Club’s procedures. This position will be passionate about providing excellent customer service to each member and guest by performing the following duties: ESSENTIAL DUTIES & RESPONSIBILITIES • Supervises Dining Room operations, activities of servers, food runners and server assistants to provide a high quality and exceptional dining experience for members and guests. • Must be able to develop and implement training manuals and procedures with follow-up on a consistent basis. • Must be goal oriented with strong problem-solving skills. • Schedules staff and plans dining room set-up based upon anticipated member/guest reservations. • Oversees Host/Hostess daily, ensuring that proper floor plans are created and that the dining room is set up for success each shift. • Maintains accurate POS information to ensure proper flow of service and accurate checks to Members. • Monitors servers throughout the shift to ensure all tables are properly maintained, water glasses are kept full, and food is delivered promptly. Addresses any negative feedback from members or guests immediately upon occurrence. • Interacts with staff of all levels in a fast-paced environment, sometimes under pressure, while remaining flexible, proactive, resourceful, and efficient with a high level of professionalism. • Possesses thorough menu knowledge including ingredients, preparation, sauces and garnishes. Knows the wine list including brand, type, and food compliments. • Inspects and ensures all side work is completed, items are properly cleaned and stored, tables and floors are clean, and rooms are re-set at the end of each shift. Completes all closing manager duties each shift. • Supervises, develops, and assists in evaluating the service staff and assists with the completion of evaluations. • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt/pepper holders, sugar bowls, China, glassware, flatware, and linens. Ensures items are at par levels and properly stored. • Conduct pre-meal meetings and attend all staff meetings with managers, as necessary. • Assures compliance with health, safety, sanitation, and alcohol awareness standards. • Any other tasks assigned by the Food and Beverage Manager and Director of Food & Beverage. Education / Experience • Diploma in hospitality management preferred • At least 1 year of relevant food and beverage management experience, ideally in a private club, hotel, or resort setting. Qualifications/Skills • Must have excellent communication skills and be proficient in English • Pleasant, friendly personality • Strong leadership and organizational skills. Licenses or Certificates • Florida Safe Serve Alcohol Compliance • CPR/AED Certification • Knowledge of NorthStar a plus Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.) • Must be able to lift, push, pull and move up to 50 lbs. on a regular basis • Frequent walking, reaching, bending, turning, squatting, stooping, and stretching • Must be able to stand for extended periods • Normal vision and hearing ranges required Grooming • All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.) • Nails should be maintained in clean condition. • Hair must be neat and tidy. • Perfume or strong scents should be avoided to maintain a neutral environment Other This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)