Benefits:

Employee discounts

Flexible schedule

Training & development

Lead Server/Captain

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.

Essential Duties:

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

Competencies & Qualifications:

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