Event Captain

• Constant communication of problems, concerns, and timing with the Maitre’ D throughout the event
• Communicate issues with room set-up to Set-Up and Cleaning Manager and/or Maitre’ D
• Explain how various menu items are prepared, describing ingredients and cooking methods
• Present menus to patrons and answer questions about menu items, making recommendations upon request
• Check with the guest of honor to ensure that they are enjoying their meals and take action to correct any problems
• Remove dishes and glasses from tables and take them to kitchen for cleaning
• Serve food and/or beverages to guests of honor when the head table server is occupied
• prepare and serve specialty dishes at tables as required
• Adhere to company policy and State and Federal regulations regarding service of alcohol, including taking all steps necessary to ensure the proper age of all persons consuming alcohol served on premises and refusing to serve any person who appears to be intoxicated or, in the bartender’s or Manager on Duty’s best judgment, might become intoxicated by consumption of additional alcohol
• Follow Food Safety, Health Department, and ServeSafe standards
• Maintain personal hygiene and professional dress code to comply with Food Division and Health Department standards

• Minimum age requirement of 18 years
• Minimum 3 years+ of experience in full-service, fine dining restaurant
• Must be able to stand and work 8 hour shifts
• Must be available to work weekends and holidays
• Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment
• Customer service oriented attitude with strong hospitality skills
• Able to work flexible work schedule including nights, weekends and holidays
• Able to bend, squat and lift up to 50 lbs. regularly and continuously

High School diploma or equivalent