Wianno Club
Base pay range
$21.00/hr - $27.00/hr
Pay will be based on skills and experience. Talk with your recruiter for more details.
Server Captain Status:
Seasonal, Full-time, Non-exempt
Responsibility:
High level of supervision needed. Low level of operational decision making.
Reports to:
Director of Food & Beverage
Leads:
Servers, Dining Room Attendants, Bartenders, and F&B Assistants
Skills & Qualifications
Basic Administrative Skills - Use of technology, verbal and written communication, business correspondence, organization, time management.
Excellent Teamwork and Communication Skills – Interact, work and relate with people, listen, speak, read, write, observe, use English fluently.
Advanced Customer Service Skills – Product knowledge, problem-solving skills, time management, attentiveness, patience, positive attitude, a willingness to go the extra mile, responsibility, professionalism.
Advanced Food Service Skills – food presentation, service etiquette, knowledge of food and beverage service standards, positive attitude, knowledge of menu components, food, beverage and wine.
Basic Safety Skills – Observe safety rules, safely operate equipment, food safety consciousness, CPR and First Aid.
Experience – At least 6 months experience in a fine‑dining or high‑volume environment at a high‑end restaurant, resort, or private club required.
Effort Medium – Walk and stand for extended periods of time. Bend, reach, push, pull, lift and carry up to 50 pounds.
Work Conditions Level 3 – Half of the work is performed indoors, half outdoors, half of the work is performed in an air‑conditioned environment, variable schedule based on business demands, some duties require working with hazards.
Duties
Assists with coordinating table assignments, service readiness, and pacing during meal periods.
Helps ensure dining areas and service stations are clean, organized, and properly set.
Provides routine direction and general support to servers and attendants throughout the shift.
Welcomes members and guests and helps maintain a warm, attentive dining atmosphere.
Monitors table status, turnover, and pacing to support smooth service flow.
Assists with service tasks such as running food, clearing tables, and supporting staff during high‑volume periods.
Addresses routine member questions and requests and communicates issues to supervisors as needed.
Helps ensure staff follow service procedures, policies, and safety standards.
Assists with documenting shift notes and communicating updates to management when requested.
Seniority level Mid‑Senior level
Employment type Full-time
Job function Management and Manufacturing
Industry Hospitality
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Pay will be based on skills and experience. Talk with your recruiter for more details.
Server Captain Status:
Seasonal, Full-time, Non-exempt
Responsibility:
High level of supervision needed. Low level of operational decision making.
Reports to:
Director of Food & Beverage
Leads:
Servers, Dining Room Attendants, Bartenders, and F&B Assistants
Skills & Qualifications
Basic Administrative Skills - Use of technology, verbal and written communication, business correspondence, organization, time management.
Excellent Teamwork and Communication Skills – Interact, work and relate with people, listen, speak, read, write, observe, use English fluently.
Advanced Customer Service Skills – Product knowledge, problem-solving skills, time management, attentiveness, patience, positive attitude, a willingness to go the extra mile, responsibility, professionalism.
Advanced Food Service Skills – food presentation, service etiquette, knowledge of food and beverage service standards, positive attitude, knowledge of menu components, food, beverage and wine.
Basic Safety Skills – Observe safety rules, safely operate equipment, food safety consciousness, CPR and First Aid.
Experience – At least 6 months experience in a fine‑dining or high‑volume environment at a high‑end restaurant, resort, or private club required.
Effort Medium – Walk and stand for extended periods of time. Bend, reach, push, pull, lift and carry up to 50 pounds.
Work Conditions Level 3 – Half of the work is performed indoors, half outdoors, half of the work is performed in an air‑conditioned environment, variable schedule based on business demands, some duties require working with hazards.
Duties
Assists with coordinating table assignments, service readiness, and pacing during meal periods.
Helps ensure dining areas and service stations are clean, organized, and properly set.
Provides routine direction and general support to servers and attendants throughout the shift.
Welcomes members and guests and helps maintain a warm, attentive dining atmosphere.
Monitors table status, turnover, and pacing to support smooth service flow.
Assists with service tasks such as running food, clearing tables, and supporting staff during high‑volume periods.
Addresses routine member questions and requests and communicates issues to supervisors as needed.
Helps ensure staff follow service procedures, policies, and safety standards.
Assists with documenting shift notes and communicating updates to management when requested.
Seniority level Mid‑Senior level
Employment type Full-time
Job function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr