DINING ROOM  SERVICE CAPTAIN

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

MAJOR RESPONSIBILITIES

• Provides training, support, guidance and direction to service staff by being readily available and on restaurant floor at all times. Provide directions and coordinates the duties of approximately 25-50 employees including  seating host, bussers, bartenders and servers.
• Assists management with motivating, developing, coaching and counseling employees to ensure that the proper level of service is being provided to guests.
• Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation.
• Performs table visits to ensure high quality of food service.
  • Responsible for quality, sanitation and waste prevention through best practices. Makes suggestions to eliminate waste where and when necessary.
  • Monitors and maintains the cleanliness and appearance of the restaurant.
  • Displays a positive attitude and practices teamwork to help other team members execute at a high level.
    • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situa tions.
    • Enforces responsible alcohol management.
    • Demonstrate core values of company every shift.
    • Maintain high-level of knowledge regarding the company’s products and happenings.
    • Performs other duties and tasks as assigned or determined by chefs or management.
    • Always work in the appropriate uniform as defined by management and follow personal hygiene policy.
    • Understand and utilize all safety and sanitation practices as defined in the safety program and reports any accidents to management.