Service Captain

Job Description 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 Hotel's 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 - Pre-Shift, training sessions, etc.
• Ensure proper supplies are on hand at all times in order to effectively service the guest

Normal Working Hours:

• 6-12 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
• On-going 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 The Greenbrier Hotel