Service Captain

Job TitlePrimary Responsibilities:Ensure all guests receive a Five Star ExperienceEmbody and maintain the Brand DNA in all aspects of the dining experienceProactively approaches and acknowledges all guests in a friendly, warm and welcoming mannerEscorts and offers chair assistance in the arrival and seating of the guestPresenting wine menus and taking wine orders, recommend wine based on selected foodPlacing orders into the Micros Point of Sale TerminalServing bottles of wineServing tasting menu wines by the glassProperly 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 profileAssist in the departure of the guest including a genuine farewell and invite the guest backCompleting all assigned side work to the standard operating procedureKnowledge of all offerings of the venueTraining and implementing service standardsOversight of the entire dining experienceReport 86 wine to Cellar Master for orderingAssist with inventory of product and ordering for outlet(s)Proper handling and storage of wineAssist with updates and maintenance of outlet and banquet wine listsPresent wine tastings for special events and groupsSecondary Responsibilities:Menu PresentationBeverage presentation including a full articulate knowledge of all offerings and preparation methodsPlacing beverage orders into the Point of Sale SystemServing beverage orders utilizing full club serviceTaking food orders including a full articulate knowledge of all offerings and preparation methodsPlacing food orders into the Point of Sale SystemDelivery of bread and butterPlacing appropriate silverwareFiring appropriate courseServing and articulating all courses including a full knowledge of all offerings and preparation methodsClearing of all coursesValidates satisfaction throughout the mealTaking dessert orders including a full articulate knowledge of all offerings and preparation methodsMake and serve coffee, tea, espresso, cappuccino, lattePresenting checks and processing paymentsAssisting the dining team with all aspects of the service scriptCompleting all assigned side work to the standard operating procedureMaintain a high level of professionalism on the phone with callers and others entering the dining room in accordance with Greenbrier standardsEffective and conscientious use of materials and effective and efficient use of timeBecause 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 lawsParticipate 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 guestNormal Working Hours:6-12 hour days in seasonWeekends, holidays and nightsIn 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 preferredWorked as scrub/service captain for at least one year, Four Star or Five Star dining experience preferredEducational Requirements:High School Diploma or G.E.D. preferredSuccessfully passed the Greenbrier Scrub Captain wine test or equivalent training offeredEntry Level Master Sommelier or Certified Wine Specialist with the Society of Wine Educators preferredCommunication Skills Requirements:Ability to communicate effectively to ensure all objectives, criteria, and goals are clearly understood and accomplished to the desired standardMust be enthusiastically proficient in the proper pronunciation of Food and Beverage offerings and preparationsTechnical Requirements:Point of Sale Terminal experienceTo be considered a qualified applicant one must successfully complete the following: 1. Menu Knowledge Test 2. Wine and Spirit Training 3. Practical service testRequired Supervision:Reports to Restaurant Manager, Director of Restaurants, F&B Service Operations Manager and Cellar MasterOther Requirements:Energetic with a strong ability to display enthusiasm, professionalism, passion and energyConsistent demonstration of the Ten Essential AttributesLocation of Work:Multiple OutletsWine Tastings and Special EventsWork 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