Food & Beverage Captain-No 9-Full Time

Pinehurst•Pinehurst, NC

About The Position

The Food & Beverage Captain supervises the daily operations of dining outlets, including hiring and training staff, scheduling, counseling, payroll control, and overseeing service for all meals. The role is responsible for ensuring guests receive the resort’s highest level of service and requires working across multiple Food and Beverage outlets and shifts. The Captain manages and develops dining outlet employees, oversees service readiness and standards, addresses guest concerns, controls payroll and expenses, and ensures reports and operational tasks are completed on time. The position manages 30–40 hourly employees and is accountable for the overall direction, coordination, and evaluation of Food and Beverage staff at the assigned venue.

Requirements

High school diploma or GED.
At least two years of related experience, or an equivalent combination of education and experience.
Ability to work across various or multiple outlets and shifts within the Food and Beverage Division.
Proficiency with Micros and required paperwork.
Familiarity with pertinent ABC laws.
Ability to perform server and bartender duties.
Ability to frequently lift and/or move up to 25 pounds or more.

Responsibilities

Interview and hire dining outlet employees in accordance with resort standards.
Ensure employees are trained in accordance with Pinehurst standards and maintain a systematic training calendar for meal-period pre-shift meetings.
Ensure proper controls are in place for dining outlet reservations.
Ensure rooms are properly set for all meal periods.
Participate in performance reviews and disciplinary counseling for dining outlet employees.
Assign side work and supervise cleaning and stocking assignments.
Ensure adequate supplies are available to serve guests effectively; order supplies and fine-tune buffets and coffee breaks.
Allocate service stations for meal periods.
Attend required Food and Beverage, manager, pre-convention, and BEO meetings when necessary.
Handle guest concerns arising in dining outlets.
Control payroll and expenses and meet the payroll budget set by the Food and Beverage Director.
Develop dining outlet staff, including progression from busser to server.
Ensure reports, including menu scores, special-event summaries, and maintenance walk-throughs, are completed on time.
Assume accountability for all dining outlet activities.
Complete the weekly schedule on Saturday.
Track staff benefit hours monthly during established months.
Greet and seat guests and monitor consistent use of service standards.
Perform server and bartender duties as needed.
Maintain proficiency with Micros and required paperwork; be familiar with pertinent ABC laws.
Assist with period-end inventory and respond to the P&L statement.
Act as liaison for Room Service.
Direct, coordinate, and evaluate Food and Beverage staff; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve front- and back-of-house problems.