Captain

Position Overview

The Captain acts as a critical liaison between guests and kitchen staff, ensuring excellent coordination and communication throughout events. This role involves managing service needs, verifying billing for group functions, and confirming payment transactions. Captains are responsible for preparing banquet areas, restaurants, and coffee breaks for flawless service presentation.

Key Responsibilities

• Coordinate with chefs and stewards to address and fulfill service requirements during functions.
• Manage the billing process by calculating total charges for group events and presenting checks to designated contacts.
• Prepare banquet rooms and food service areas, ensuring appropriate setups including centerpieces that meet event specifications.
• Inspect all tableware such as china, glassware, and silverware to guarantee cleanliness and proper presentation before service.
• Interact with guests to verify their satisfaction and address any needs or concerns.
• Set tables accurately according to the type of event and follow established service standards.
• Communicate special dietary requests, allergies, or additional meal requirements to kitchen staff to ensure guest safety and satisfaction.
• Maintain cleanliness of workstations and surrounding areas throughout the day.
• Uphold company safety and security protocols, report incidents or unsafe conditions promptly, and participate in all required safety trainings.
• Maintain a professional appearance by adhering to uniform policies and safeguarding confidential company information and assets.
• Provide a warm welcome to all guests, speaking clearly and courteously, and handle telephone communications with proper etiquette.
• Foster positive internal relationships by supporting team objectives and respectfully addressing employee concerns.
• Ensure compliance with quality standards for food and service delivery.
• Perform physical duties such as moving or lifting objects up to 25 pounds and attending to prolonged periods of standing, sitting, or walking as required.
• Carry out additional reasonable tasks as assigned by supervisors.

Qualifications and Experience

• Minimum education requirement: high school diploma or GED equivalent.
• At least two years of relevant work experience in the food and beverage sector.
• Minimum one year of experience in a supervisory capacity.
• No licenses or certifications are mandated for this role.

Company Culture and Values

The employer is committed to fostering a diverse and inclusive work environment where individual backgrounds and contributions are celebrated. The organization prioritizes equal opportunity employment and supports associates' growth, well-being, and a culture of genuine hospitality. By joining, associates engage with a global community focused on excellence, innovation, and delivering an exceptional guest experience aligned with brand heritage and company principles.