Steakhouse Captain (Capitán del Steakhouse)

Description:

Ability to memorize and carry out required sequence of service and ordering steps with a friendly and professional attitude, using the guest' name whenever possible. Ability to pronounce entire wine list and menu items. Knowledge and ability to conduct required beverage and wine service techniques, including decanting wine and appropriately refilling beverages. Ability to perform French service. Ability to implement fine-dining food serving standards and silverware placement. Ability to memorize and accurately describe all steakhouse menu items including glossary of terms, meat & sauce preparation and ingredients to all menu items, daily specials and food and beverage pricing. Ability to make appropriate meal/beverage pairing recommendations and use “suggestive selling” techniques. Ability to accurately enter menu items ordered in the POS system. Must enter items in appropriate sequence to ensure correct preparation and delivery from kitchen. Ability to serve food and beverages using both hand and tray service methods. Must be able to use large trays, cocktail trays and bus tubs. Ability to observe and anticipate Guest’s needs, checking on the guest regularly. Must be able to deliver and remove all items in a timely and accurate fashion according to department standards. Ability to ensure section is clean and free of debris. Ability to maintain visual contact of the entrance and provide timely service to all guests. Must be able to complete assigned side work, running side work and additional daily tasks. Ability to exercise sound judgment and decision making skills when handling guest and Team Member opportunities. Inform immediate supervisor when situations arise with guests or fellow Team Members that cannot be handled directly. Knowledge of casino safety procedures and emergency evacuation procedures for the guests and Team Members.

Qualifications:

Must have 2 years or more experience food and beverage service in a four diamond resort or steakhouse setting.Must be able to obtain the required work cards for the jurisdiction in which the property is located. Ability to communicate effectively with guests, team members and management in both written and verbal form. Ability to demonstrate leadership skills, sound judgment, logical decision making and manage time effectively with minimum supervision.

Descripción:

Coordina los pedidos de comida de los camareros en la línea de la cocina y recoge y sirve eficazmente los artículos pedidos a cada mesa de huéspedes. Saluda a los clientes con una sonrisa amable y utiliza técnicas de venta sugerente.

Calificaciones:

Capacidad para desarrollar un conocimiento profundo de todos los alimentos, incluidas las especificaciones de los platos, la guarnición y la numeración de las mesas. Comunicarse eficazmente con los camareros para tomar los pedidos y realizar las funciones de servicio secundario requeridas por los artículos del menú. Debe ser capaz de obtener todas las tarjetas de trabajo requeridas.

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