Service Captain

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 recommend wine based on selected food

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

Report 86 wine to Cellar Master for ordering

Assist with inventory of product and ordering for outlet(s)

Proper handling and storage of wine.

Assist with updates and maintenance of outlet and banquet wine lists

Present wine tastings for special events and groups

Secondary Responsibilities:

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 Hotels 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 PreShift training sessions etc.

Ensure proper supplies are on hand at all times in order to effectively service the guest

Normal Working Hours:

612 hour days in season

Weekends holidays and nights

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:

Court of Master Sommeliers Certified Sommelier or Equivalent Experience preferred

Worked as scrub/service 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 or equivalent training offered

Entry Level Master Sommelier or Certified Wine Specialist with the Society of Wine Educators preferred

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. Menu Knowledge Test

2. Wine and Spirit Training

3. Practical service test

Required Supervision:

Reports to Restaurant Manager Director of Restaurants F&B Service Operations Manager and Cellar Master

Other Requirements:

Energetic with a strong ability to display enthusiasm professionalism passion and energy

Consistent demonstration of the Ten Essential Attributes

Ongoing certification and training

Location of Work:

Multiple Outlets

Wine Tastings and Special Events

Work Postures Continuous (up to 8 hrs. in 8 hr. shift)

Standing

Walking

Bending/Stooping

Overhead Reaching

Arm/Hand Movement

Hand/Eye Coordination

Rarely (up to .5 hr. per 8 hr. shift)

Sitting

Climbing

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 lift

Overhead lift

Floor to Waist lift

Carrying

Over 41 lbs frequently (up to 5.5 hrs. per 8 hr. shift)

Push/Pull