The Food & Beverage Supervisor is responsible for overseeing front-of-house operations with a primary focus on Fletcher’s and Whale’s Tail, while also providing supervisory support to all open F&B outlets during their shift. This role includes scheduling responsibilities for Fletcher’s and Whale’s Tail, but is not limited to those outlets in scope or support. This position emphasizes the consistent enforcement of established policies and procedures, with a strong focus on guest service, labor and cost control, and overall outlet cleanliness and standards. The role supports the successful execution of departmental goals through hands-on leadership and coordination.

This position is responsible for providing food and beverage service to guests, preparing the workstation for the shift, and maintaining the cleanliness of the dining area. The individual must greet all patrons appropriately and assist with information and special requests. Additionally, this role includes duties typical of a restaurant busser, such as clearing tables, resetting tables, and supporting their fellow waitstaff as needed to ensure efficient service to every guest.

The Room Service Attendant is responsible for managing all aspects of room service operations within the outlet they are assigned to. This includes taking guest orders, coordinating with kitchen staff, preparing trays for delivery, delivering food and beverages to guest rooms, and collecting payment. The Room Service Attendant ensures orders are accurate, delivered promptly, and presented in accordance with the hotel's service standards, while maintaining compliance with all liquor laws and regulations. In addition to room service duties, the Room Service Attendant provides support to the outlet they are working in by assisting with tasks such as bussing tables, stocking supplies, or performing other duties as needed. This position plays a key role in enhancing the overall guest experience and maintaining efficient operations within the assigned outlet. This is a morning position, starting at 5:00 am.

The Host/Hostess is responsible for creating a welcoming and organized dining experience for guests. This role involves greeting guests, seating guests efficiently, and ensuring smooth communication between the front-of-house and other departments. The Host/Hostess is expected to provide excellent customer service, answer guest inquiries, assist with special requests, and maintain the cleanliness and organization of the host station. Additionally, this role requires managing guest flow, assisting with payment processes when needed, and supporting the overall guest experience in line with hotel and restaurant standards. The hours for this role starts at 5:30 am.

The Host/Hostess is responsible for creating a welcoming and organized dining experience for guests. This role involves greeting guests, managing reservations, seating guests efficiently, and ensuring smooth communication between the front-of-house and other departments. The Host/Hostess is expected to provide excellent customer service, answer guest inquiries, assist with special requests, and maintain the cleanliness and organization of the host station. Additionally, this role requires managing guest flow, assisting with payment processes when needed, and supporting the overall guest experience in line with hotel and restaurant standards.

The Host/Hostess is responsible for creating a welcoming and organized dining experience for guests. This role involves greeting guests, seating guests efficiently, and ensuring smooth communication between the front-of-house and other departments. The Host/Hostess is expected to provide excellent customer service, answer guest inquiries, assist with special requests, and maintain the cleanliness and organization of the host station. Additionally, this role requires managing guest flow, assisting with payment processes when needed, and supporting the overall guest experience in line with hotel and restaurant standards.

The Line Cook at the Hotel Captain Cook is responsible for ensuring the prompt and smooth flow of meal service in accordance with our Preferred Hotel Standards. This role involves broiling, grilling, sautéing, and preparing sauces, roasts, and seasoned foods of all types. The ideal candidate must have a strong work ethic, excellent culinary skills, and the ability to work efficiently in a high-paced environment.

The Steward at our large hotel property, which features five on-site restaurants, in-room dining service, and banquet facilities, is responsible for maintaining a clean and efficient kitchen environment. This position involves various cleaning and maintenance duties within a high-volume kitchen setting, ensuring all surfaces, equipment, and utensils meet health and safety standards. The Steward must have strong attention to detail, physical fitness, and the ability to work effectively on graveyard shifts.

The Crow's Nest Restaurant Manager will be responsible for leading and overseeing daily restaurant operations. Key duties include supervising and scheduling staff, ensuring compliance with Hotel Standards for cleanliness and hygiene, managing front-of-house activities, and handling public relations and guest interactions. The ideal candidate will demonstrate outstanding guest service abilities, possess strong accounting skills, and have a comprehensive understanding of cost management, especially in relation to labor and alcohol expenditures.

The Bartender is responsible for crafting and serving cocktails, beer, wine, and non-alcoholic beverages according to established recipes and quality standards, while ensuring compliance with all liquor laws and regulations. In addition to bar service, they take orders for and serve food to guests in or around the bar area. The Combination Bartender ensures accurate billing by properly taking orders, charging customers, collecting payments, tracking and retaining guest receipts, and maintaining an accurate cash bank. They are responsible for accurately closing out at the end of their shift, depositing the cash bank, and picking up their bank each day. Additional duties include preparing garnishes, maintaining the stock of all bar items, washing and sanitizing glassware to local health code standards, greeting guests, assisting with seating, maintaining the general cleanliness of the restaurant, and stocking items necessary for service to ensure smooth and efficient operations.