Beverage Captain- Catering

POSITION SUMMARY: The Beverage Captain is responsible for assisting with and preparing the beverage department for events and supplementing supervision on events as required, working closely with Leadership team and other departments to execute events at the highest level.

Essential Functions:

Supervision:

• Create a positive and productive working environment that supports fun balanced with pride and performance.
• Exemplify a positive attitude.
• Set and maintain all standards.
• Maintain professional image including overall cleanliness as well as proper uniform and appearance standards.
• Ensure set-up has been completed 30 minutes before event start time.
• Ensure all bars are clean and camera ready.
• Prepare and conduct pre-shift with all staff and assignments when required.
• Supervise event breakdown and clean up.
• Lead by example and expect others to follow; epitomize and exemplify our Catering service standards.
• Maintain regular and consistent communication with team to ensure smooth operations per company standards.

Guest Satisfaction:

• Build relationships and make guests.
• Welcome and greet each guest, making eye contact and presenting a genuine smile.
• Ensure positive guest service in all areas.
• Respond timely to all inquiries and/or complaints, taking appropriate action to resolve any guest issues.
• Create and maintain an environment that exists to make guests feel welcome and appreciated through attentive, friendly, and courteous service.
• Foster and maintain relationships with vendors and partner employees.

Operations:

• Uphold beverage safety, handling and sanitation requirements to ensure the health and safety of guests and employees.
• Assist with the procurement and marshaling of product, supplies, and equipment needed for each event according to BEO and event requirements.
• Assist the closing of the event and the return of the facility to “show ready” as soon as possible
• Collaborate with company management to ensure all operational standards, policies and procedures are being followed.
• Consistently review, process, and understand the BEO for an assigned event.
• Review and be aware of other events in the department, assisting and troubleshooting any event related issues.
• Alert Leadership level management to any issues regarding the event pertaining to their departments.
• Ensure event setup is completed by staff in a timely manner.
• Assist in the realization of the client and sales manager’s vision including the artful presentation of F&B as directed.

REQUIREMENTS:

• 2 years of beverage experience preferred.
• Must be L.R.V certified or commit to obtaining the Louisiana Responsible Vendor certification within 45 days of hire date.
• Catering, Event Production, or Restaurant experience preferred.
• Ability to read and write in English with excellent verbal, interpersonal and communication skills.
• Strong organizational, multi-tasking, time management, follow-up, and analytical skills with solid attention to detail and accuracy.
• Ability to work in a team-oriented, fast-paced environment with a customer service orientation.
• Must be able to get along with co-workers and work as a team.
• Be flexible and eager to learn new things while thinking analytically and creatively.
• Must maintain a strong professional presence and present a well-groomed appearance.
• Must be able to respond calmly and make rational decisions when handling business related issues in a fast-paced environment.
• Work is performed in an environment with varied temperatures both indoors and outdoors for reasonable periods.
• Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull.
• May occasionally lift, push, pull or move items weighing up to 50 pounds.
• Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptly.
• Must be able to work a varied and flexible schedule, including nights, weekends, and holidays, as necessary to execute events successfully.
• Must have reliable transportation, including the ability to relocate as needed during the workday.
• Must adhere to the established appearance, hygiene, and dress code guidelines.
• Ability to adhere to and comply with all rules and regulations of the company.

General Comments:

This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities and/or requirements of the position. Other functions may be assigned, and management retains to the to add to or revise this job description at any time with or without prior notice. Employment is at-will and this job description does not imply employment contract.

Dickie Brennan & Company was established in 1991 to continue the rich history of New Orleans cuisine through locally inspired and nationally recognized cuisine. Today, Dickie Brennan's restaurant group includes four restaurants located in New Orleans' picturesque French Quarter: Palace Cafe, Dickie Brennan's Steakhouse, Bourbon House, and Tableau. We also own & operate Acorn Cafe (Located in New Orleans' City Park adjacent to the Louisiana Children's Museum) and The Commissary Kitchen Market in New Orleans' Garden District and the historic Pascal's Manale located in Uptown New Orleans.

Pay: $20 - $22 / hour

Benefits:

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• 401(k)
• 401(k) matching
• Employee discount

Job Type: fulltime

Schedule:

• Weekend availability
• On call
• 12 hour shift
• 10 hour shift
• 8 hour shift
• Holidays
• Night shift
• Day shift

Education: No education required

Work location: On-site