Restaurant Captain

Why us?

Nestled in the heart of Sonoma and mere steps from the unique charm and history of its Plaza, The Lodge brings this enchanting town to life in an authentic and nuanced way. Hand-crafted touches pay homage to centuries of local craftspeople. Programming emphasizes the process, resulting in a deeper appreciation for the finished product — be it wine, art, or olive oil. Welcoming associates display pride and love for the region…a sentiment that is all but infectious. And tightly woven community connections ensure our Sonoma resort guests feel like locals, and locals feel like friends.

Job Overview

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• Address guests' service needs in a professional, positive, and timely manner.
• Assist other employees to ensure proper coverage and prompt guest service.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
• Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
• Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).
• Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
• Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
• Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.
• Coordinate tasks and work with other departments to ensure that the department runs efficiently.
• Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction scores.
• Coach and develop employees (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).
• Collaborate with management to formally recognize hourly employees' performance contributions.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Inspect storage areas for organization, use of FIFO, and cleanliness and rectify any deficiencies
• Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.
• Monitor dining rooms for seating availability, service, safety, and well being of guests.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

1-20 Associates

Qualifications

POSITION QUALIFICATIONS

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing. Climbing stairs -varies by location.
• No driving required.

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen

Salary

USD $19.47 - USD $19.47 /Hr.

Compensation: 19.47 to 19.47 (USD)