• Dining Room Captain

    Job Location(s) US-NY-Old Westbury
    Posted Date 1 month ago(5/24/2018 1:36 PM)
    Job ID
    NYIT de Seversky Mansion
    # of Openings
    Position Type
    Regular Full-Time
    Food Services
  • Overview


    Committed to educating the next generation of leaders and to inspiring innovation and advancing entrepreneurship, NYIT enrolls approximately 10,000 students on campuses in North America, China and the Middle East. As a forward-thinking institution NYIT has pioneered educational practices to serve student needs since 1955. NYIT offers 90 undergraduate, graduate and professional degrees in 50 fields of study and is home to students from more than 100 countries and from 50 states. Its seven schools and colleges include: School of Architecture and Design; College of Arts and Sciences, School of Engineering and Computing Sciences; School of Health Professions; School of Management; College of Osteopathic Medicine, and the newly formed School of Interdisciplinary Studies and Education.


    Under the direction of the Dining Room Operations Manager and Banquet Manager, responsibilities include: providing support in the daily operation and management of the dining and housekeeping staff at de Seversky including:

    • Hold pre-shift meeting with the Dining Room Manager to discuss events and delegated duties for staff to ensure clear communications.
    • Participate in line-ups to communicate special details required for the event.
    • Execute events according to the Banquet Event Orders (BEOs) created by the sales team to exceed the expectations of clients.
    • Supervise wait staff in areas of table/buffet /action station set‑up, stocking service stands, minor food warming/preparation, order taking and delivery of food/beverages to patrons, clearing and re‑setting tables, according to event specifications.
    • Create event specification work plans for team
    • Supervise wait staff to ensure opening and closing procedures are completed accurately.
    • Offer input on the scheduling, performance and trainings of the wait staff to the Dining Room Manager.
    • Participate in developing effective schedules for the FOH Dining Room staff based on levels of business and budgetary guidelines.
    • Ensure that bartenders are pouring drinks, wine etc. to specific standardized pours.
    • Report and document any wait staff successes or areas for improvement during an event directly to the Banquet Managers and the Dining Room Operations Manager.
    • Assist with quarterly and daily training of new hires in service standards and the understanding of the menus and beverage service.
    • Be on the floor 100% of the time during a meal service period.
    • Provide excellent customer service toward each other and our guests.
    • Act as liaison between customer/wait staff/housekeeping and culinary team /kitchen staff, to ensure communication between areas is open and ongoing for positive results.
    • Responsible for specific conference and banquet functions set-ups as assigned.
    • Maintain inventory and quality control of all equipment.
    • Schedule side work for wait staff throughout each event.
    • Maintain cleanliness/sanitation of service and kitchen work areas, dining room areas.


    High School or Equivalent

    Minimum 2 years professional experience within catering facility setting.

    Managing a staff of at least 25 employees

    Must have advanced computer skills

    Training for Intervention Procedures (TIPS) certification required

    Excellent communication and customer service skills

    Ability to perform basic mathematics including: adding, subtracting, multiplying, and dividingAbility to work a flexible schedule including weekends, holidays shifts as business dictates.Ability to work in a fast paced environment.



    Ability to stand for extended periods of time lift and/or move up to 25 pounds.


      Please submit cover letter & resume for consideration




    EOE AA M/F/Vet/Disability


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