The Captain at Fielding’s River Oaks is responsible for leading and guiding the guest experience, presenting and selling the menu; selling and presenting wine, executing tableside preparations such as carving and flambe, working with the Back Waiter to maintain the station, table manicure and pre-buss, ordering via the LAVU POS, delivering food and beverage to expectation with style, poise and professionalism, collecting payment via cash or credit card, working with all other Partners to create a positive guest experience leading to repeat guest visits. 

 

Ø  Create positive experience for the guest

Ø  Have high through and accurate menu knowledge

Ø  Understand and follow stated steps of service

Ø  Be able to carry food and beverages on a tray

Ø  Not “stack plates” and follow proper plate handling 

Technique

 

Ø  Communicate with guests in a positive clear manner

Ø  Upsell without hard selling the guest

Ø  Operate a LAVU POS system and Pivot Point system

Ø  Handle cash and credit cards with a zero defect 

Ø  Polish glass and silverware as needed

Ø  Strong core wine knowledge

Ø  Have high integrity 

Ø  Have and be able to communicate food, wine and spirt flavor profiles to guests smoothly with confidence.

 

Ø  Be able to be on time in a specified uniform  

 

Ø  Bi-lingual a plus

 

Ø  Demonstrate interest and share knowledge of food

 

Ø  Able to lift and carry 25 pounds

 

Ø  Able to follow directions to execute Fielding’s Points of Service

 

Ø  Develop rapport with culinary team to understand the full range of Fielding’s products and services

 

Ø  Consistently search ways to improve and promote a high level of guest service

 

Ø  Be open to coaching leading to a desired outcome

 

Ø  Treat guests and Partners with respect 

 

Ø  Help insure we have a risk free and safe working environment and experience

 

Ø  Apply accurate logic and common sense in decisions making or solving problems

 

Ø  Seek expertise help and resources to achieve goals and objectives

 

Ø  Stay focused and detailed oriented while on duty and work through distractions

 

Ø   Able to identify, prioritize activities and modify work routines to eliminate wasted efforts

 

Ø  Follow guidelines and rules of Fielding’s culinary group

 

Ø  Speak clearly and logically to be understood and get the point across when communicating

 

Ø  Ability to read and interpret documents, operating and maintenance instructions and procedure manual