Dining Room Captain

Dining Room Captain
Department: Food & Beverage
Reports To: Dining Room Manager, Bar Manager, Clubhouse Manager

Position Summary

The Dining Room Captain is responsible for overseeing daily FOH operations across multiple dining venues within Metairie Country Club, ensuring exceptional service standards and member satisfaction. This leadership role supervises servers, server assistants, food runners, hosts, and bartenders while coordinating service execution, staff performance, and communication between the dining room and culinary teams. The Dining Room Captain serves as the primary floor leader during service periods and ensures all Club standards are consistently maintained.

Essential Duties and Responsibilities

• Supervise and direct FOH staff including servers, server assistants, food runners, hosts, and bartenders.
• Coordinate daily operations across multiple dining outlets, including formal dining rooms, casual dining venues, banquet spaces, patios, bars, and special event locations.
• Conduct pre-shift meetings to review menu features, member reservations, special events, service expectations, and staffing assignments.
• Monitor dining room activities to ensure prompt, professional, and personalized service for members and guests.
• Assist in training, coaching, mentoring, and evaluating FOH team members.
• Ensure adherence to Club service standards, grooming policies, sanitation procedures, and safety regulations.
• Address member concerns, complaints, and special requests promptly and professionally.
• Maintain effective communication between service staff, bartenders, hosts, kitchen personnel, and management.
• Monitor table service, food quality, presentation, and timing to ensure a seamless dining experience.
• Assist with scheduling, labor management, and staffing adjustments based on business levels.
• Oversee opening and closing procedures for all assigned dining areas.
• Verify accuracy of POS transactions and member chits.
• Ensure proper setup, cleanliness, and maintenance of dining rooms, bars, service stations, and beverage areas.
• Support banquets, private events, and Club function operations as needed.
• Monitor inventory levels of service supplies and coordinate replenishment with management.
• Enforce responsible alcohol service policies and applicable local and state regulations.
• Lead by example through active floor presence and hands-on service support during peak periods.
• In the absence of the Dining Room Manager and/or Bar Manager, act as MOD.

Leadership Responsibilities

• Directly supervise FOH team members across multiple dining locations.
• Provide ongoing coaching and performance feedback.
• Assist management with employee interviewing, onboarding, training, and disciplinary actions.
• Promote teamwork, professionalism, and a positive work environment.
• Foster a culture of member-focused hospitality and service excellence.

Qualifications

• Minimum 3–5 years of food and beverage service experience, preferably in a private club, country club, luxury hotel, resort, or fine dining environment.
• Previous supervisory or leadership experience required.
• Strong knowledge of food, wine, beverage, and service standards.
• Excellent communication, organizational, and interpersonal skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with POS systems and restaurant management software.
• Current alcohol service certification required (Louisiana RV Permit).
• Flexible schedule, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds.
• Ability to work in a fast-paced hospitality environment.
• Ability to bend, reach, stoop, and perform repetitive movements as required.

Key Performance Indicators

• Member satisfaction and service quality scores.
• Staff productivity and adherence to service standards.
• Dining room efficiency and table turn management.
• Employee training and development progress.
• Compliance with sanitation, safety, and alcohol service regulations.
• Successful execution of Club events and member dining experiences.

Metairie Country Club is an equal opportunity employer. Applications will not be used for limiting or excluding any applicant from consideration for employment on a basis prohibited by local, state, or federal law. Applicants requiring reasonable accommodation in the application and/or interview process should notify a representative of the organization.