F&B Captain-No 9-Seasonal

Pinehurst Careers•Pinehurst, NC

3d•$20•Onsite

About The Position

The primary purpose of this position is to supervise all daily operations of dining outlets to include the hiring and training of staff, scheduling, counseling, payroll control, training, overseeing service for all meals ensuring that all guests receive the highest level of service set by the resort. Must be willing and able to work various/multiple outlets and shifts within the Food and Beverage Division.

Requirements

High school diploma or general education degree (GED) required.
Minimum of two years related experience; or an equivalent combination of education and experience.
Valid driver’s license required.
Successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Proficient with micros and required paperwork.
Familiar with pertinent ABC laws.
Assist with Period End inventory and respond to P & L statement.

Nice To Haves

Seasonal

Responsibilities

Supervise all daily operations of dining outlets.
Hire and train staff.
Manage scheduling.
Provide counseling to staff.
Control payroll.
Oversee service for all meals.
Ensure guests receive the highest level of service.
Work various/multiple outlets and shifts within the Food and Beverage Division.
Drive a company vehicle and/or company insured vehicle.
Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy.
Interview and hire dining outlet Employees in accordance with resort standards.
Ensure all Employees are trained in accordance with Pinehurst standards.
Ensure that proper controls are in place and adhered to for reservations taking for dining outlets.
Ensure rooms are properly set for all meal periods.
Participate in the performance review process for all dining outlet Employees.
Participate in the disciplinary counseling for all dining outlet Employees.
Assign side work and supervise all cleaning and stocking assignments.
Ensure proper supplies are on hand at all times in order to effectively service the guest.
Allocate the service stations for meal periods.
Participate in all meetings as required - Food and Beverage, Manager Meetings, Pre-Convention and BEO when necessary.
Handle all guest concerns that arise in dining outlets.
Manage payroll and expense control associated with dining outlets.
Responsible for the development of staff in dining outlets (busser to server, etc.).
Ensure all reports are completed in a timely manner, i.e., menus scores, special events summaries, maintenance walk through.
Assume total accountability for all dining outlet activities.
Complete weekly schedule on Saturday.
Meet payroll budget set by F&B Director.
Check resumes daily to ensure group dining arrangements are properly accommodated and assign work stations.
Pre-assign tables for larger reservations.
Prepare gratuity sheets, morning charts and meal check out.
Maintain systematic training calendar for all meal periods at pre-shift meetings.
Monthly tracking of staff benefit hours during established months.
Order supplies, fine tune buffet, prepare coffee breaks.
Greet and seat guests, monitor the consistent use of the standards of service.
Perform duties of servers and bartenders.
Act as liaison for Room Service.
Manage hourly staff, a total of 30-40 Employees in the Food and Beverage Division.
Provide overall direction, coordination, and evaluation of Food and Beverage Staff at the assigned venue.
Directly supervise various non-supervisory employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Appraise performance of employees.
Reward and discipline employees.
Address complaints and resolve problems both front and heart of the house.