A Geronimo captain plays a vital leadership role in ensuring the highest standards of service. You champion the flow of service, and ensure that guests have an exceptional dining experience. Captains work closely with the management team, servers, sommeliers, and back of house to maintain smooth operations and deliver impeccable service. Your leadership, expertise, and commitment to excellence are fundamental to maintaining the high standards of Geronimo.
Key Responsibilities:
1. Guest Experience Management:
- Monitor guest satisfaction throughout their meal, ensuring that all requests are promptly addressed. Enlist manager in resolving any guest issues or concerns.
- Make recommendations for food and wine pairings, showcasing expertise in both to enhance the dining experience.
-Oversee the quality of service, ensuring that meals are delivered at the correct time and at the correct temperature, and that all courses are served in the proper sequence.
2. Coordination of Service:
- Act as a liaison between the front-of-house and back of house ensuring that communication flows smoothly and that orders are delivered promptly and accurately.
-Manage the timing of courses, ensuring that guests receive their meals at the appropriate intervals, and that service runs smoothly without delays.
3. Wine and Beverage Service:
- Oversee wine and beverage service, ensuring that guests are presented with suitable drink options and that wine pairings complement the dishes ordered.
- Manage the sommelier's efforts and make wine recommendations based on guests' preferences, the menu, or dietary restrictions.
- Ensure that all beverages, including cocktails and non-alcoholic drinks, are served professionally and in line with the restaurant’s standards.
4. Managing Special Requests:
- Handle special dietary requests, allergies, and other specific needs with professionalism and accuracy, ensuring that guest preferences are communicated clearly to the Chef or Sous Chef.
5. Maintaining Standards:
- Conduct regular checks of table settings, ensuring that everything is in place, from silverware and glassware.
- Supervise the setup and breakdown of dining areas, ensuring that tables are set up correctly before service and cleared and reset between courses.
6. Billing and Payment Management:
- Oversee the process of billing and payment, ensuring that checks are accurate and that guests are treated with courtesy and efficiency during checkout.
- Address any billing discrepancies or guest concerns in a calm, professional manner.
7. Problem-Solving:
- Act as the first point of contact for resolving any customer complaints or issues during service. Engage manager of any guest concerns as soon as possible for joint resolution.
- Handle difficult or sensitive situations diplomatically, ensuring that guests leave satisfied even if there were concerns during their meal.
8. Collaboration with Management:
- Communicate effectively with the restaurant’s management team regarding service issues, guest feedback, inventory needs, and staffing levels.
- Assist with inventory checks, helping to maintain the right levels of supplies (e.g., napkins, wine glasses, condiments) to ensure smooth operations.
9. Health & Safety Compliance:
- Ensure compliance with health and safety regulations, including food safety standards, sanitation practices.
- Maintain a safe and organized environment for both staff and guests, including managing the flow of service during busy periods to minimize accidents.
Required Skills and Qualities:
- Excellent Communication: Strong verbal communication skills to clearly direct staff, interact with guests, and collaborate with back of house and management.
- Extensive Knowledge of Fine Dining Etiquette: Understanding of the nuances of high-end dining service, including wine and food pairings, table settings, and proper dining etiquette.
- Attention to Detail: A sharp eye for detail, ensuring that every aspect of the service — from the food presentation to the cleanliness of the dining area — meets the highest standards.
- Problem-Solving Abilities: Capacity to handle difficult situations gracefully, whether dealing with an unhappy guest, a mistake in an order, or an operational challenge.
- Customer-Oriented: A deep commitment to providing exceptional service, anticipating guest needs, and creating a memorable dining experience.
- Time Management: Ability to manage multiple tasks at once, especially during busy periods, while keeping the team focused and organized.
- Physical Stamina: Ability to remain on feet for long periods, carry trays, and move efficiently through the restaurant during peak service times.
- Flexibility: Availability and willingness to work evenings, weekends and holidays.
- Professional Appearance: Adhere to dress code. At all times maintaining a presentable appearance; including pressed shirts/slacks, tie and polished shoes.
Qualifications:
- Experience: Several years of experience in the restaurant industry, preferably in a fine dining environment.
- Training: Extensive on-the-job training, as well as formal training in fine dining service, wine knowledge, and food handling practices.
- Education: Courses in hospitality management or culinary arts are encouraged.