Description

Position Description

Captain

Department: Food and Beverage

FLSA: Non-Exempt

Position Summary: The Captain is responsible for performing, directing and facilitating food and beverage service with a focus on quality, exceptional service, and accountability. 

Work Performed:

· Functions as the on-floor supervisor for banquets. This includes, but not limited to the seating of members and guests, assisting with food/beverage service, wine service, set-up and closing duties.

· On large events, supports Banquet Manager with service and helps with guiding staff in coordination with the steps of service

· Helps as Grille support or MOD on busy services or in the absence of a manager

· Maintains a close working relationship with the Executive Chef and culinary team to facilitate the appropriate style of food service and timing of service.

· Directs the set-up, preparation and execution of service for private parties and events including on course service as requested.

· Works in partnership with the Events Director, Food & Beverage Director & Banquet Manager to understand, clarify and successfully execute all details pertaining to assigned private and special events.

· Conducts pre-service meetings with service staff.

· Ensures accuracy of dining/event preparation including details consistent with Event Orders, room diagrams, detailed set up and service.

· Ensures a well prepared and presentable staff including responsibility for uniform and appearance.

· Guides staff on consistent name and preference recognition of members.

· Provides routine feedback to food service staff members on their performance.

· Ensures appropriate food handling and sanitation practices are followed. Trains and informs staff members of proper food handling practices.

· Ensures all clubhouse, storage and service areas are well maintained and good housekeeping practices are followed.

· Compiles the information required to ensure correct billing for private and club events.

· Completes special projects, reports and duties assigned by the Food & Beverage leadership team.

Reporting Relationship:  Food & Beverage Director

Supervises: Servers and Server Assistants

Requirements

Minimum Requirements for Position:

· 4 or more years of progressive responsibility in food and beverage industry required.

· Experience in a private club, resort, hotel or fine-dining.

· OLCC Permit and Oregon Food Handlers certification.

· Proficient in computerized Point of Sale applications.

· Solid time management, organization and prioritization skills.

· Proven ability to effectively build and foster a team environment.

· Ability to make decisions in a fast-paced environment with a keen eye for detail.

· Must have functional wine/beverage knowledge and service experience.

· Must have functional food knowledge.

· Extremely personable

Physical Requirements:

· Required to work irregular and extended hours including weekends and holidays.

· Able to lift a minimum of 35 pounds, walk, bend and stoop.

· Must be able to stand and walk for long periods of time.