RESPONSIBILITIES:

· Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

· Ensure that standards are maintained at a superior level on a daily basis.

QUALIFICATIONS:

 

 

· Experience: Minimum two years’ experience as an Captain, preferably with a luxury or ultra-luxury 

 

restaurant

 

· Education: High school diploma; some college.

· General Skills: Must be able to perform job functions with attention to detail, speed and accuracy;

prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

· Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service, tableside

flambé service, butler style service); ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with point of sale systems.