Restaurant Captain/Lead Server

Responsibilities

• Provide an immersive well curated dining experience to our guests by highlighting our seed to table operation.
• Communicate guest orders including any special needs or requests to the kitchen and bar using the hotel’s point-of-sales system; coordinate food and beverage timings.
• Anticipate guest needs.
• Provide Gueridon tableside cooking and training presentations.
• Attend bar and wine service training.
• Understand front of house and back of house procedures.
• Ability to coordinate with culinary staffs daily and weekly changes and requests.
• Must possess comprehensive understanding of the reservation process.
• Perform new staff mentoring, training, providing insight and direction.
• Completes all restocking and cleaning duties by performing opening and closing side work as instructed.
• Memorize menu items, recipes, and daily specials in order to answer questions and make recommendations to customers.
• Attends all pre-meal and departmental meetings in person in order to enhance communications and knowledge of products, service and facility.
• Remain attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the property at all times.
• Present a clean and professional appearance at all times.
• Work harmoniously and professionally with co-workers and supervisors.

Requirements

• Restaurant hospitality experience.
• Strong team leadership and organizational skills.
• Food, wine, and liquor knowledge.
• Excellent communication skills.
• Attention to detail.
• Strong problem-solving skills.

Education and Requirements

• High School Diploma.
• Available to work weekends, evenings and/or holidays.
• Must be able to push, pull and lift 50 lbs.
• Available to work in all weather conditions.