POSITION DESCRIPTION
Service Captain

Department: Smokehouse Catering
Location: Juneau
Exemption Status: Non- Exempt
Pay Grade(s): 6-7 ($22.29 - $31.99 DOE)

Purpose: The Service Captain plays a pivotal role in ensuring the success of catering events by overseeing and managing the quality of the event from start to finish. This role requires a combination of leadership, customer service, and event management skills to deliver exceptional experiences for our clients. This position requires working evenings, weekends, and holidays as needed, depending on the event schedule. Must be able to work in diverse settings, including indoor and outdoor venues.

Essential Functions. An individual in this role must be able to perform the following functions with or without reasonable accommodation:
• Lead and manage the service team during catering events, ensuring all aspects of the event are executed to the highest standard.
• Monitor and uphold the quality of food and service, addressing any issues promptly and ensuring client satisfaction.
• Coordinate and supervise staff, including assigning tasks, providing guidance, and ensuring that all team members adhere to company standards and policies.
• Serve as the primary point of contact for clients during events, addressing any concerns or special requests with professionalism and efficiency.
• Oversee the setup and breakdown of event spaces, ensuring that all equipment and materials are handled properly and that the venue is left in excellent condition.
• Assist in training new staff members, providing them with the knowledge and skills necessary to perform their roles effectively.
• Quickly identify and resolve any issues that arise during the event, demonstrating flexibility and problem-solving abilities.
• Ensure all health, safety, and sanitation guidelines are followed, maintaining a safe environment for both guests and staff.
• Provide post-event feedback and reports to the Event Manager, highlighting successes and areas for improvement.
• Other duties as assigned.

Knowledge, Skills & Abilities. A comprehensive set of capabilities required to perform job tasks effectively:
• Excellent leadership, communication, and organizational skills. Ability to manage multiple tasks simultaneously and adapt to changing situations.
• Able to work in a fast-paced environment and stay positive under pressure
• Ability to understand and comply with verbal directions
• Ability to work in a team environment
• Knowledge of health and safety standards
• Strong problem-solving skills and the ability to handle challenging situations calmly and efficiently.

Minimum Qualifications (education, experience, skills):
• High School Diploma or equivalent
• Must be 21 years of age with a Valid Driver’s License
• Ability to obtain a Food Handlers Card
• Two (2) years of experience in a catering or hospitality related role
• Proven track record of delivering outstanding customer service and maintaining a positive client relationship.

Preferred Qualifications (education, experience, skills):
• Certification in Hospitality or related field.

Physical Requirements. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodation:
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodation: The majority of work is performed in the kitchen and event hall setting and include routine walking, standing, bending, and being able to lift up to 40 lbs frequently.

Work Environment. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:
• Some travel may be required on small aircraft or ferry.
• Certain positions at Tlingit and Haida may have exposure to certain hazardous materials or conditions. The supervisor will review these if applicable.