Executive Dining Room Captain, Corporate Executive Dining Services at Chubb in New York, New York

Job Description:

Executive Dining Room Captain, Corporate Executive Dining Services

Hours:  9:00 AM – 5:00 PM Monday - Friday; Possible early/late days as business requires

Summary:

The Executive Dining Room Captain is a client facing position that will be responsible for ensuring the hospitality received by our executives and guests exceeds expectations.   As the primary gatekeeper of service, this position is considered an extension of the company brand and public relations.  Key responsibilities include:  Provide service to the executives and their guests as the primary server; Maintain the appearance of the company’s executive dining rooms, conference rooms and pantries; Assist in daily buffet preparation; Provide backup coverage in the absence of Executive Services and Hospitality Specialist 

Reporting to:  Executive Services and Hospitality Specialist

Duties including but not limited to:

• Provide service to guests, ensuring food and beverage are delivered in a professional and timely manner for ala carte and buffet services


• Execute conference room and buffet set up/break down to include washing dishes


• Assist in daily buffet preparation to include prepping and plating as needs require


• Inspect pantry, dining and conference rooms for proper set up


• Create and maintain a regular schedule of cleaning all service areas


• Conduct beverage inventories and restocking


• Create and maintain professional relationships with C-Suite executives and assistants


• Comply with federal, state and local health and sanitation regulations/procedures


• Provide backup coverage in the absence of Executive Services and Hospitality Specialist:


• Perform other related duties as assigned

Requirements for this role include:

• Minimum of 1 year of captain experience in a corporate executive dining room, catering facility or fine dining restaurant


• A welcoming and hospitable demeanor


• Demonstrated ability to manage and motivate dining staff and temporary workers


• Excellent oral and written communication skills


• Knowledge of commonly used concepts, practice and service standards within the food service industry


• Highly organized


• High degree of confidentiality


• The ability to prioritize and complete all assigned tasks in a timely manor


• The ability to improvise and provide solutions in difficult situations


• Proficiency in Microsoft Office Suite


• Ability to receive input and feedback with poise and implement corrective action with limited personal reaction