- Salary
- $25+/hr
- Location
- Westfield, New Jersey, US
- Type
- Full-time
- Source
- BetterTeam
Description
Position Summary:
The À la Carte Service Captain is a full-time Professional Server who carries a complete dining-room section while providing floor leadership, training, and support to the Food & Beverage service team. This is not a standalone supervisory position. The Service Captain performs all responsibilities of a Professional Server while helping onboard, train, and coach servers, food runners, bussers, hosts, and other Food & Beverage employees. The primary focus is à la carte dining, with banquet and event service assigned as needed.
The À la Carte Service Captain is a full-time Professional Server who carries a complete dining-room section while providing floor leadership, training, and support to the Food & Beverage service team. This is not a standalone supervisory position. The Service Captain performs all responsibilities of a Professional Server while helping onboard, train, and coach servers, food runners, bussers, hosts, and other Food & Beverage employees. The primary focus is à la carte dining, with banquet and event service assigned as needed.
Primary Responsibilities:
- Carry and manage a full dining-room section during assigned shifts.
- Deliver polished, personalized service while recognizing member names, preferences, and special requests.
- Maintain strong knowledge of all food and beverage offerings.
- Assist with pre-shift meetings and communicate daily service priorities.
- Prepare preliminary dining-room floor plans based on reservations, table availability, staffing, and anticipated business levels.
- Help establish server sections and ensure table and seat numbers are understood and used consistently.
- Maintain communication between servers, hosts, food runners, bussers, the Culinary Team, and bar staff throughout service.
- Monitor service pacing and help managers address operational or member concerns as they arise.
- Assist with opening, closing, side work, dining-room organization, and service-station readiness.
- Support banquet and private-event service when scheduled.
- Perform additional duties as assigned.
Training and Coaching Responsibilities:
- Assist with onboarding and training new servers, food runners, bussers, hosts, and other incoming Food & Beverage employees.
- Train employees on:
- Club Essentials and POS ticket entry.
- Proper coursing, seat numbers, and order accuracy.
- Dining-room floor plans, table numbers, and server sections.
- Food menus, daily specials, and preparation methods.
- Allergens, dietary restrictions, and approved menu modifications.
- Cocktail menus and standard beverage preparations.
- Wines by the glass and basic pairing recommendations.
- Beers on tap and other available beverage offerings.
- Sequence of service and member-recognition standards.
- Table maintenance, tray service, food running, clearing, and resetting.
- Opening, closing, and side-work procedures.
- Proper communication with the Culinary Team and bar staff.
- Appropriate handling and communication of member requests, complaints, and special circumstances – communicating such to management.
- Provide hands-on demonstrations and real-time coaching while continuing to manage an assigned section.
- Reinforce professional appearance, hospitality standards, teamwork, urgency, and attention to detail.
- Help ensure training materials and operational information remain accurate and current.
- Communicate employee progress, knowledge gaps, service concerns, and additional training needs to Food & Beverage management.
- Assist with menu tastings, service refreshers, and ongoing departmental training.
Scope of Leadership:
The Service Captain may provide shift direction, demonstrate procedures, coach employees, and reinforce established Club standards. Scheduling, formal discipline, performance evaluations, hiring, and termination remain the responsibility of Food & Beverage management.
Reports To:
- Food & Beverage Manager.
- Assistant Food & Beverage Manager.
- Director of Operations & Hospitality.
Qualifications:
- Minimum three years of serving experience in fine dining, country clubs, hotels, or upscale hospitality.
- Previous experience as a lead server, trainer, or captain preferred.
- Strong food, wine, spirits, cocktail, and service knowledge.
- Ability to train and coach employees while successfully managing a full section.
- Strong communication, organization, member-recognition, and problem-solving skills.
- POS proficiency; Club Essentials experience preferred.
- Availability to work evenings, weekends, holidays, and varied shifts.
Compensation:
Hourly Wage: starting at $25.00 per hour based on experience.
This is a full-time, hourly serving position with additional floor-leadership and training responsibilities. This is a non-tipping facility.
Benefits:
- Medical, dental, and vision insurance.
- Employer-paid life insurance.
- 401(k) with employer match.
- Flexible Spending Account (FSA).
- Dependent Care Account.
- Health Reimbursement Arrangement (HRA).
- Paid Time Off (PTO).
- Complimentary employee meals during scheduled shifts.
- Club privileges, where applicable.
- Employee discounts in the Pro Shop.
