Service Captain

À La Carte Service Captain

The À la Carte Service Captain is a full-time Professional Server who carries a complete dining-room section while providing floor leadership, training, and support to the Food & Beverage service team. This is not a standalone supervisory position. The Service Captain performs all responsibilities of a Professional Server while helping onboard, train, and coach servers, food runners, bussers, hosts, and other Food & Beverage employees. The primary focus is à la carte dining, with banquet and event service assigned as needed.

Primary Responsibilities:

• Carry and manage a full dining-room section during assigned shifts.
• Deliver polished, personalized service while recognizing member names, preferences, and special requests.
• Maintain strong knowledge of all food and beverage offerings.
• Assist with pre-shift meetings and communicate daily service priorities.
• Prepare preliminary dining-room floor plans based on reservations, table availability, staffing, and anticipated business levels.
• Help establish server sections and ensure table and seat numbers are understood and used consistently.
• Maintain communication between servers, hosts, food runners, bussers, the Culinary Team, and bar staff throughout service.
• Monitor service pacing and help managers address operational or member concerns as they arise.
• Assist with opening, closing, side work, dining-room organization, and service-station readiness.
• Support banquet and private-event service when scheduled.
• Perform additional duties as assigned.

Training and Coaching Responsibilities:

• Assist with onboarding and training new servers, food runners, bussers, hosts, and other incoming Food & Beverage employees.
• Train employees on:
  • Club Essentials and POS ticket entry.
  • Proper coursing, seat numbers, and order accuracy.
  • Dining-room floor plans, table numbers, and server sections.
  • Food menus, daily specials, and preparation methods.
  • Allergens, dietary restrictions, and approved menu modifications.
  • Cocktail menus and standard beverage preparations.
  • Wines by the glass and basic pairing recommendations.
  • Beers on tap and other available beverage offerings.
  • Sequence of service and member-recognition standards.
  • Table maintenance, tray service, food running, clearing, and resetting.
  • Opening, closing, and side-work procedures.
  • Proper communication with the Culinary Team and bar staff.
  • Appropriate handling and communication of member requests, complaints, and special circumstances – communicating such to management.
• Provide hands-on demonstrations and real-time coaching while continuing to manage an assigned section.
• Reinforce professional appearance, hospitality standards, teamwork, urgency, and attention to detail.
• Help ensure training materials and operational information remain accurate and current.
• Communicate employee progress, knowledge gaps, service concerns, and additional training needs to Food & Beverage management.
• Assist with menu tastings, service refreshers, and ongoing departmental training.

Scope of Leadership:

The Service Captain may provide shift direction, demonstrate procedures, coach employees, and reinforce established Club standards. Scheduling, formal discipline, performance evaluations, hiring, and termination remain the responsibility of Food & Beverage management.

Reports To:

• Food & Beverage Manager.
• Assistant Food & Beverage Manager.
• Director of Operations & Hospitality.

Qualifications:

• Minimum three years of serving experience in fine dining, country clubs, hotels, or upscale hospitality.
• Previous experience as a lead server, trainer, or captain preferred.
• Strong food, wine, spirits, cocktail, and service knowledge.
• Ability to train and coach employees while successfully managing a full section.
• Strong communication, organization, member-recognition, and problem-solving skills.
• POS proficiency; Club Essentials experience preferred.
• Availability to work evenings, weekends, holidays, and varied shifts.

Compensation:

starting at $25.00 per hour based on experience. This is a full-time, hourly serving position with additional floor-leadership and training responsibilities. This is a non-tipping facility.

Benefits:

• Medical, dental, and vision insurance.
• Employer-paid life insurance.
• 401(k) with employer match.
• Flexible Spending Account (FSA).
• Dependent Care Account.
• Health Reimbursement Arrangement (HRA).
• Paid Time Off (PTO).
• Complimentary employee meals during scheduled shifts.
• Club privileges, where applicable.
• Employee discounts in the Pro Shop.