Captain Server

Benefits

• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development
• Captain

The Captain at Fielding’s River Oaks is responsible for leading and guiding the guest experience, presenting and selling the menu; selling and presenting wine, executing tableside preparations such as carving and flambe, working with the Back Waiter to maintain the station, table manicure and pre-buss, ordering via the LAVU POS, delivering food and beverage to expectation with style, poise and professionalism, collecting payment via cash or credit card, working with all other Partners to create a positive guest experience leading to repeat guest visits.

• Create positive experience for the guest
• Have high through and accurate menu knowledge
• Understand and follow stated steps of service
• Be able to carry food and beverages on a tray
• Not “stack plates” and follow proper plate handling
• Communicate with guests in a positive clear manner
• Upsell without hard selling the guest
• Operate a LAVU POS system and Pivot Point system
• Handle cash and credit cards with a zero defect
• Polish glass and silverware as needed
• Strong core wine knowledge
• Have high integrity

• Have and be able to communicate food, wine and spirit flavor profiles to guests smoothly with confidence.
• Be able to be on time in a specified uniform
• Bi-lingual a plus
• Demonstrate interest and share knowledge of food
• Able to lift and carry 25 pounds
• Able to follow directions to execute Fielding’s Points of Service
• Develop rapport with culinary team to understand the full range of Fielding’s products and services
• Consistently search ways to improve and promote a high level of guest service
• Be open to coaching leading to a desired outcome
• Treat guests and Partners with respect
• Help insure we have a risk free and safe working environment and experience
• Apply accurate logic and common sense in decisions making or solving problems
• Seek expertise help and resources to achieve goals and objectives
• Stay focused and detailed oriented while on duty and work through distractions
• Able to identify, prioritize activities and modify work routines to eliminate wasted efforts
• Follow guidelines and rules of Fielding’s culinary group
• Speak clearly and logically to be understood and get the point across when communicating
• Ability to read and interpret documents, operating and maintenance instructions and procedure manual