Food & Beverage Captain-No 9-Full Time

Pinehurst, LLC.; Pinehurst (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Pinehurst, LLC. is seeking an experienced Dining Outlets Supervisor to oversee daily operations across multiple dining venues within the resort. You will hire, train, schedule, and counsel staff while ensuring guests receive the highest service standards.

You will manage payroll and expenses for dining outlets, participate in meetings, and coordinate staffing to support peak meal periods. Strong leadership and Micros proficiency are essential.

Qualifications

• High school diploma or GED required.
• Minimum two years related experience.
• Equivalent combination of education and experience acceptable.

Responsibilities

• Interview and hire dining outlet employees per resort standards.
• Ensure all employees are trained to Pinehurst standards.
• Manage reservations controls for dining outlets.
• Prepare dining room setups for all meal periods.
• Participate in performance reviews and disciplinary counseling.
• Assign side work and supervise cleaning and stocking tasks.
• Ensure supplies are on hand to service guests.
• Allocate service stations for meal periods.
• Attend Food & Beverage and manager meetings as required.
• Handle guest concerns in dining outlets.
• Oversee payroll and expense control for dining outlets.
• Develop staff from busser to server levels.
• Complete reports such as menus scores and event summaries.

Skills

Staff supervision

Hiring

Training

Payroll control

Scheduling

Guest service standards

Education

High school diploma or GED

Tools

Micros POS

Job description

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:

• 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.
• 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.

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.