Dining Room Captain

Description

Azul Hospitality’s mission is to strive to be the premier independent hospitality company by providing genuine service, dialed-in management, honest operations, and fearlessly innovate approaches to maximizing the performance of hotel and resort assets.

POSITION PURPOSE

Provide friendly, courteous, and efficient quality presentation of food and beverage service to all guests. Clean and set tables in the outlet and perform other food service-related duties, including training and directing the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of F&B quality, service, and merchandising to maximize profits.

ESSENTIAL RESPONSIBILITIES

• Extend a warm and gracious greeting to every guest in a sophisticated and amiable manner, ensuring their arrival is met with an elevated level of hospitality.

• Exhibit a high level of proficiency in showcasing knowledge about all food and beverage menu items, including a comprehensive understanding of ingredients and their respective preparations.

• Deliver an exceptional level of professionalism and refinement in attending to every guest's needs, providing assistance with utmost courtesy while upholding the highest standards of customer service excellence.

• Exemplify unrivaled professionalism by continually demonstrating efficiency, grace, and a strong sense of urgency in adhering to and leading the team in flawless execution of our refined steps of service.

• Showcases an unwavering commitment to ongoing personal and professional development, eagerly seeking opportunities for continuous learning and growth to further enhance expertise and excel in the field.

• Clear, clean, and reset tables as needed.

• Verify customers identification and confirm it meets the legal drinking age.

• Ensure that minors and intoxicated persons are not served alcoholic beverages.

• Perform opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean.

• Maintain the cleanliness of the restaurant area through disposing of all waste, clearing, and cleaning all glassware, and wiping down service and preparation areas.

• Participate in the deep cleaning of the outlet.

• Operate a cash register/POS and receive payment from customers in cash or credit card, accurately count and provides change to customers as required, and follow all companies’ customer service and cash handling policies and procedures.

• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

• Assist with any guest inquiry.

• Follow all company and safety and security policies and procedures.

• Report maintenance problems, safety hazards, accidents, or injuries.

• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. The temperature is moderate and controlled by the hotel environmental systems.

• Must be able to work in extreme temperatures like freezers (-10F) and kitchens ( 110F), possibly for one (1) hour or more.

• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.

• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

• Must be able to lift up to 45 lbs. as needed.

• Must be able to push and pull carts and equipment weighing up to 250 lbs.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language used in the workplace.

• Requires good communication skills, both verbal and written.

• Must have excellent leadership capability and customer relations skills.

• Must be detail oriented with outstanding organizational and communication skills.

• Must possess basic computer skills.

• Must possess basic computational ability.

• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.

• Knowledgeable about basic functions of Windows OS, MS Office, PMS, and POS.

• Self-driven and able to work independently.

• Must be knowledgeable of table and bar service.

• Must be knowledgeable of spirits, beer, wine, and flavor profiles.

• Thorough knowledge of food products, standard recipes, and proper preparation.

• Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.

EXPERIENCE

• 3-5 years of food service experience is required.

• 1-2 years management/supervisor experience required.

• Micros POS experience required.

• Culinary, sales and service background required.

LICENSES OR CERTIFICATIONS

• Must be at least 21 years of age to serve alcohol.

• Safe Server Alcohol & Food Handlers certification required.

• Wine and Spirit Education Trust (WSET) certification preferred.

• CSS Badge preferred.

BENEFITS

• Competitive salary.

• Health, dental, and vision insurance.

• Retirement savings plan.

• Paid time off.

• Employee discounts on hotel stays.

• Opportunities for professional development and advancement

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.  Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.  Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.  Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.  This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Qualifications