Steakhouse Captain (Part Time) - Red Rock

Durango Casino & Resort•Las Vegas, NV

3d•Onsite

About The Position

The Steakhouse Captain is responsible for coordinating food orders from servers on the kitchen line and efficiently collecting and serving ordered items to each guest table. This role requires a friendly attitude, the ability to use suggestive selling techniques, and a deep understanding of all food items, including dish specifications, garnishes, and table numbering. The Captain must be able to communicate effectively with servers to take orders and perform secondary service functions related to menu items. Additionally, they need to memorize and accurately describe all steakhouse menu items, including glossary terms, meat and sauce preparations, ingredients, daily specials, and pricing. The position also involves performing French service, implementing fine-dining standards, and handling guest and team member opportunities with sound judgment.

Requirements

2 years or more experience in food and beverage service in a four diamond resort or steakhouse setting.
Ability 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.
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.
Ability to develop a thorough knowledge of all food items, including the specifications of dishes, garnish, and table numbering.
Communicate effectively with waiters to take orders and perform secondary service functions required by menu items.
Must be able to obtain all required work cards.

Responsibilities

Memorize and carry out required sequence of service and ordering steps with a friendly and professional attitude, using the guest' name whenever possible.
Pronounce entire wine list and menu items.
Conduct required beverage and wine service techniques, including decanting wine and appropriately refilling beverages.
Perform French service.
Implement fine-dining food serving standards and silverware placement.
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.
Make appropriate meal/beverage pairing recommendations and use “suggestive selling” techniques.
Accurately enter menu items ordered in the POS system, ensuring correct preparation and delivery from the kitchen.
Serve food and beverages using both hand and tray service methods.
Use large trays, cocktail trays and bus tubs.
Observe and anticipate Guest’s needs, checking on the guest regularly.
Deliver and remove all items in a timely and accurate fashion according to department standards.
Ensure section is clean and free of debris.
Maintain visual contact of the entrance and provide timely service to all guests.
Complete assigned side work, running side work and additional daily tasks.
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.
Coordinate food orders of waiters on the kitchen line and efficiently collect and serve ordered items to each guest table.
Greet customers with a friendly smile and use suggestive selling techniques.
Develop a thorough knowledge of all food items, including dish specifications, garnish, and table numbering.
Communicate effectively with waiters to take orders and perform secondary service functions required by menu items.
Obtain all required work cards.