Event Captain
The Event Captain is the right hand of the Maitre’ D who is primarily in charge of managing the service staff and assisting the Maître d at the Head Table. The event captain is a working lead server but is also responsible for making sure all other servers are executing the steps of service with the proper order and timing. The captain is also in charge of overseeing appearance standards, assuring cocktail room set-up and preparation is correct, and making sure all accoutrement and tools are available for service of the events menu. Must maintain professionalism, be polite, and reliable.
Championship Golf and a World-Class Private Country Club
West Hills Country Club provides you with a unique golf experience, elegant facilities, and outstanding service – Located in Middletown, New York. One of the best golf course wedding venues in the Hudson Valley, West Hills wedding couples receive unmatched luxury without compromise. With delicious personalized menu options, West Hills is sure to be the first choice of those who demand the best on their wedding day.
JOB DESCRIPTION
Essential Job Functions:
- 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
Requirements:
- 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
Preferred:
- High School diploma or equivalent
Salary Ranger:
- $21.50 – $23.50 per hour