Service Captain

Service Captains will be responsible for directly supervising and coordinating activities of workers involved in serving food, including scheduling, hiring, training, and supervising dining room staff, including performance appraisals and discipline, receiving and addressing guest complaints, taking reservations, greeting and seating members and guests, assisting with food service as needed, and communicating information and policy changes. Additional duties include keeping inventory of dining and alcohol items, providing reports regarding employee hours and pay, sales analysis and other reports from point of sale system, and monitoring and adjusting dining room labor and supplies budget. Service Captains will supervise up to sixteen (16) Servers, three (3) Bartenders, six (6) Bussers/Food Runners, and two (2) Concession Attendants. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 10:00am to 5:00pm or 3:30pm to 10:30pm. Shift hours may vary. See attached job description for additional information.

The Petitioner will consider for employment any person who possesses at least one (1) year of experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.