Captain

About the Role

Key Responsibilities

• Communicate service needs to chefs and stewards throughout functions.
• Total charges for group functions and present checks to group contacts for payment.
• Ensure banquet rooms, restaurants, and coffee breaks are prepared for service.
• Verify proper centerpieces are displayed on all tables.
• Inspect the cleanliness and presentation of all china, glass, and silver before use.
• Check in with guests to ensure satisfaction with service.
• Set tables according to the specific event type and service standards.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen staff.
• Maintain cleanliness of work areas throughout the day.
• Operational Standards and Safety
• Adhere to all company and safety and security policies and procedures.
• Report accidents, injuries, and unsafe work conditions to management.
• Complete all required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information and protect company assets.
• Welcome and acknowledge all guests according to company standards.
• Communicate using clear and professional language, and answer telephones with appropriate etiquette.
• Team Collaboration and Quality Assurance
• Develop and maintain positive working relationships with colleagues.
• Support the team to achieve common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and service standards.
• Physical Requirements
• Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Capability to stand, sit, or walk for extended periods.
• Additional Duties
• Perform other reasonable job duties as requested by Supervisors to support operational needs.