EVENT CAPTAIN

Senior Server Captain

The Wild Thyme Company's senior server, Captain, will oversee staff and execute events accordingly to banquet event order, notes and client requests. They will display a leadership role to manage on-site staff and be a liaison between the client and The Wild Thyme Company. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele. The Captain will report directly to the Event Manager and Sales Rep on site. It is important that you understand the expectation set by The Wild Thyme Company's Mission Statement, "The Wild Thyme Way", Core Values "Passion for Food, Passion for Service" and "Words We Live By". You are to ensure that the following goals are met:

1. Arrive to work on time.
2. Execute and implement set-up and breakdown of events.
3. Act as a liaison between client and TWTC.
4. Direct and delegate of place setting, F&B set up and breakdown.
5. Properly set tables and bus, as needed.
6. Leading team members to ensure event runs smoothly and efficiently.
7. Ensure compliance with company policies and procedures.
8. Maintain complete knowledge of service and set-up requirements for the event.
9. Check F&B stations for proper supplies, organization and cleanliness
10. Instruct designated employees to rectify any cleanliness/organization deficiencies.
11. Ensure assigned employees have reported to work and report on any absent or tardy employees.
12. Coordinate breaks for assigned employees.
13. Assign stations and side work to servers in accordance with company procedures.
14. Communicate additions or changes to assignments as they arise throughout the shift.
15. Identify situations which compromise the company's standards and delegate those tasks.
16. Conduct pre‐huddle shift meeting with servers and review all information pertinent to set‐up and service of event.
17. Inspect employee grooming and uniforms rectify any deficiencies.
18. Check buffet stations/receptions/beverage for cleanliness, attractiveness, and set-ups.
19. Ensure agreement with banquet event order and company standards and resolve any problems.
20. Ensure replenishment of items as specified on banquet event orders and requested by client.
21. Ensure that unused food is wrapped and properly packed, designated condiments are broken down and properly stored (butters, cream, dressings, etc) and all event supplies/equipment are packed to designated crates/coolers.
22. Ensure all closing duties for staff are completed before staff sign out.
23. Provide feedback on staff performance and report disciplinary issues to staffing manager and participate in training of new hires, leads, and captains.
24. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
25. Complete all paperwork and closing duties in accordance with company standards.
26. Review status of events and any follow‐up action with Operation Manager, Event Planner, and Sales Rep.
27. Anticipate customers' needs, respond promptly and acknowledge all customers, however busy.
28. Monitor and handle customer complaints by following the instant pacification procedures and ensure customer satisfaction.
29. Maintains cleanliness and organization in all work areas.
30. Uphold and ensure compliance with all company standards of quality, timing, policies and procedures.
31. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Operation Manager or Director of Operations and Culinary immediately.
32. Attends quarterly Leads and Captains meetings and brings suggestions for improvement.

Current California RBS Certification Required