Server Captain – Royal Cuisine

JOB PURPOSE:

High end Asian fine dining chef’s table concept with Michelin star aspirations, is seeking a gracious and professional Part Time Server Captain. Our service style requires that all our Team Members concern themselves, primarily, with the needs of our guests on every level. Server captain is responsible for maintaining sequence of service according to the restaurant standards while providing table service, delivering food, clearing tables, using strong wine and beverage knowledge to upsell during service. Working in a team environment, the role is responsible for the foundational element of high-end butler service for our guests. At Royal Cuisine, this is achieved through a mastery of technical service skills, peer collaboration, an informative approach to the menu and product, and an inherent welcoming and professional demeanor. Candidate must portray unrivaled attention to detail, amazing skills in anticipating guest’s needs, attentive interaction to fulfill guest requests, achieve seamless and distinctive level of service, unparalleled service, indulging guests in luxury, and creating personalized memorable experience. Beverage Service skills of basic mixology.  

QUALIFICATIONS: (Include equipment knowledge/use)

• 12 months related experience and/or training.
• Five years restaurant supervisor experience in a fine dining setting required.
• Two years as captain or sommelier is preferred.
• CMS certified/WSET 1 or greater, preferred.
• Strong food, wine and spirits knowledge
• Familiarity with MICROS or POS Touch-base systems
• AAA Five Diamond and/or Forbes Five Star experience preferred.
• Able to read, write, and speak English.

EDUCATION:

• High School Diploma or GED required

LICENSE REQUIREMENTS:

• Obtain and maintain Pala Gaming License
• ServSafe Certification
• TIPS certification
• Ability to obtain and maintain the (RBS) Responsible Beverage Training Certification.

ESSENTIAL JOB FUNCTIONS:

• Effective communication skills with guests and fellow team members is a must
• A professional appearance, attitude and calm demeanor are expected.
• Poise and natural propensity towards warmth and gracious hospitality.
• Ability to speak clearly and articulate to guests, providing information and answering questions while focusing on etiquette and conveying a sense of calm.
• Detailed attention to the cleanliness of the host area and its surrounding environment
• Ensure that standards are maintained at a superior level daily.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
• Maintain complete knowledge of all menu items, prices and preparation methods/time.
• Above average knowledge of liquor and libations
• Above average knowledge of wine varietals, wine growing regions, viticulture techniques and variety flavor profiles.
• Full knowledge of spirits, origins, flavor profile and common usage.
• Full knowledge of brewed items to include seasonal craft selections.
• Identify select cutlery for each course and preset in unison.
• Identify glassware to use for selecting wine spirits and beer.
• Perform decanting procedure with vintage wines.
• Perform closing duties, including restocking items securing product and service wares.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

• Ability and willingness to stand for the entire duration of a shift, up to 6-8 hours
• Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas
• Securing reservation from phone, email, casino host or PBX.
• Responsible for full menu knowledge and preparation so they can answer any questions when taking reservation.
• Search database for repeat guest making note of all pertinent information.
• Confirm reservation and verify special occasion, special request and dietary restriction, communicate all information to General Manager and Assistant GM.
• Fill out seating charts to include server rotation and guest information cards.
• Great guest upon arrive and escort them to their table, then complete information card to verify the reservation name, parties host person name and seat number and table number, providing Captain with information card upon completion.
• Responsible for database updates to include new guest and repeat guest.
• Open and hold door for any guest entering or departing restaurant.
• Provide complimentary gift boxes based on allergies and dietary restrictions.
• Perform other duties as assigned.

WORKING CONDITIONS:

• Moderate noise and smoke levels; some odors.

• Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes.
• Close spaces while working with others.
• Will be exposed to food odors.
• Stand on tile, mats.
• Hazards: equipment blades; hot food; wet floors; knives

• Equipment:  Kitchen

*Constantly = over 2/3 time                                            Frequently = 1/3-2/3 time                                 Occasionally = under 1/3 time