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Open nowPosted 137 days ago

F&B Captain-Station 21-Part Time

pinehurst60 open roles

Where
Pinehurst, NC, USA
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Your applicationOpen nowF&B Captain-Station 21-Part Timepinehurst · Pinehurst, NC, USA

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The clock on this job

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Share of postings closed within
  1. 1.6%1 day
  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: posted 137 days ago

The posting

SUMMARY:  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.   EDUCATION and/or EXPERIENCE:  High school diploma or general education degree (GED) required and a minimum of two years related experience; or an equivalent combination of education and experience.   ESSENTIAL DUTIES AND RESPONSIBILITIES:

This position involves driving a company vehicle and/or company insured vehicle.  A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines.  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. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.

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. Responsible for handling all guest concerns that arise in dining outlets. Responsible for payroll and expense control associated with dining outlets. Responsible for the development of staff in dining outlets (busser to server, etc.). Responsible for ensuring all reports are completed in a timely manner, i.e., menus scores, special events summaries, maintenance walk through. Assumes 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. Proficient with micros and required paperwork. Can perform the duties of servers and bartenders. Is familiar with pertinent ABC laws. Assist with Period End inventory and respond to P & L statement. Act as liaison for Room Service. This position does not state or imply that the above are the only duties and responsibilities assigned to this position.  Employees holding this position will be required to perform other job related duties as requested. All requirements are subject to possible modifications to reasonably accommodate individuals with a disability.

  SUPERVISORY RESPONSIBILITIES:  Manages hourly staff, a total of 30-40 Employees in the Food and Beverage Division.  Is responsible for the overall direction, coordination, and evaluation of Food and Beverage Staff at the assigned venue. Also directly supervises various non-supervisory employees.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems both front and heart of the house.   PHYSICAL DEMANDS:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, walk, and talk or hear.  The Employee is occasionally required to sit; use hands to finger, handle, or feel; and taste or smell. The Employee must frequently lift and/or move up to 25 pounds or more.    WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.    

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