Position: Service Captain Department: Food and Beverage
Primary Responsibilities: •Ensure all guests receive a Five Star Experience•Embody and maintain the Brand DNA in all aspects of the dining experience•Proactively approaches and acknowledges all guests in a friendly, warm and welcoming manner•Escorts and offers chair assistance in the arrival and seating of the guest•Presenting wine menus and taking wine orders•Placing orders into the Micros Point of Sale Terminal•Serving bottles of wine•Serving tasting menu wines by the glass
Properly articulate all wine service including: *Name, vintage, region, and grape variety of wine*Explanation of why it was selected for the tasting menu course*Explanation of the style, taste, and flavor profile
- Assist in the departure of the guest including a genuine farewell and invite the guest back•Completing all assigned side work to the standard operating procedure•Knowledge of all offerings of the venue•Training and implementing service standards•Oversight of the entire dining experience
Secondary Responsibilities: •Provides a selection of bottled water service•Menu Presentation•Beverage presentation including a full articulate knowledge of all offerings and preparation methods•Placing beverage orders into the Point of Sale System•Serving beverage orders utilizing full club service•Taking food orders including a full articulate knowledge of all offerings and preparation methods•Placing food orders into the Point of Sale System•Delivery of bread and butter•Placing appropriate silverware•Firing appropriate course•Serving and articulating all courses including a full knowledge of all offerings and preparation methods•Clearing of all courses•Validates satisfaction throughout the meal•Taking dessert orders including a full articulate knowledge of all offerings and preparation methods•Make and serve coffee, tea, espresso, cappuccino, latte•Presenting checks and processing payments•Assisting the dining team with all aspects of the service script•Completing all assigned side work to the standard operating procedure•Maintain a high level of professionalism on the phone with callers and others entering the dining room in accordance with Greenbrier standards•Effective and conscientious use of materials and effective and efficient use of time.•Because of the fluctuating demands of the Hotel’s operation, it may be necessary that each employee partner perform a multitude of different functions: therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or directed.•Is familiar with pertinent ABC laws•Participate in all meetings as required – Pre-Shift, training sessions, etc.•Ensure proper supplies are on hand at all times in order to effectively service the guest
Normal Working Hours: •Hours vary depending on restaurant venue.
In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Ten Essential Attributes for All Employees.
Past Work Experience Requirements: •Worked as scrub captain for at least one year, Four Star or Five Star dining experience preferred
Educational Requirements: •High School Diploma or G.E.D. preferred•Successfully passed the Greenbrier Scrub Captain wine test•Entry Level Master Sommelier or Certified Wine Specialist with the Society of Wine Educators preferred•Successfully passed the restaurant menu test
Communication Skills Requirements: •Ability to communicate effectively to ensure all objectives, criteria, and goals are clearly understood and accomplished to the desired standard•Must be enthusiastically proficient in the proper pronunciation of Food and Beverage offerings and preparations
Technical Requirements: •Point of Sale Terminal experience•To be considered a qualified applicant one must successfully complete the following: 1.Verbal and written menu test 2.Practical service test
Required Supervision: •Dining Room Manager / Assistant Manager / Sous Chef
Other Requirements: •Energetic with a strong ability to display enthusiasm, professionalism, passion and energy•Consistent demonstration of the Ten Essential Attributes•On-going certification and training will be part of team requirements
Location of Work: IndoorsHeatedTemperature Fluctuations
Work Postures – Continuous (up to 8 hrs. in 8 hr. shift) StandingWalkingBending/StoopingOverhead ReachingArm/Hand MovementHand/Eye Coordination
Work Postures- Rarely (up to .5 hr. per 8 hr. shift) SittingClimbing
Lifting Requirements – 10 lbs or less frequently (up to 5.5 hrs. per 8 hr. shift) Grasping
21 lbs – 30 lbs frequently (up to 5.5 hrs. per 8 hr. shift) Horizontal liftOverhead liftFloor to Waist liftCarrying
Over 41 lbs frequently (up to 5.5 hrs. per 8 hr. shift) Push/Pull
*Requirements are subject to change
