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Atelier Crenn
3127 Filmore St, San Francisco, CA 94123
Atelier Crenn hiring Captain in San Francisco, CA

Atelier Crenn hiring Captain in San Francisco, CA

Atelier CrennMore Info

Full Time • Hourly ($25.00 - $29.00)
Expires: Jul 16, 2024

127 people viewed

Required Years of Experience

2 years

Job Details
***$5k Signing Bonus For Successful Placements***

About Crenn Dining Group

At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Main Roles

The Service Captain ensures that guests have a pleasant and memorable dining experience. The Captain is the primary point of contact for guests throughout their experience. They will introduce the concept of the restaurant, reconfirm all allergies and help guests with food restrictions navigate the menu. The Captain is the liaison between the culinary team and Server Assistants. They must coordinate with the kitchen and ensure that tables are properly marked in accordance with the menu. During the dining experience the Captain will interact with guests and answer any questions about the menu, wine, or concept. The Captain promptly and respectfully presents checks and graciously thanks the guests for their attendance. 

Qualities and Skills Required:

  • Strong food and wine knowledge

  • 2-5 years of experience in hospitality or customer service

  • 1 or more years of luxury or Michelin experience

  • Knowledge of relevant software programs like Toast, Sevenrooms, Tock

  • Skilled in time management and multitasking

  • Strong and efficient communication skills to efficiently communicate with BOH/FOH

  • Drive revenue through salesmanship

  • A sociable, open, attentive and positive personality, with the ability to maintain composure

  • Demonstrated ability lead a small team

  • Self determined to deliver quality service and motivate others

  • Safely and effectively transport food or beverages to a table of three in a single trip

  • Safely and effectively use and operate all necessary tools and equipment

  • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction

  • Ability to multitask calmly and effectively in a busy, stressful environment

  • Work in a confined, crowded space of variable noise and temperature levels

  • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds

  • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces


  • Prepare dining room, service station and trays according to service standards.

  • Ensure high standards of personal presentation and grooming.

  • Always greet and welcome guests promptly in a warm and friendly manner.

  • Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.

  • Knowledge of menu and presentation standards.

  • Record transactions in Point of Sales systems at the time of order.

  • Responsible for clearing, collecting and returning food and beverage items to the proper area.

  • Speak with guests and staff using clear and professional language.

  • Conducts monthly inventory checks on all operating equipment and supplies.

  • Work with fellow staff and manager to ensure that the restaurant achieves its full potential.

  • Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

  • Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

  • Take an active role in coaching and developing junior staff.

  • Always applies service techniques correctly at all times, and serves the menu with enthusiasm.

  • Present accurate final bill to guest and process payment.

  • Perform shift closing on the Point of Sales terminal and tally cash and credit card settlements.

  • Anticipate any unexpected guest need and react promptly and tactfully.

  • Communicates effectively to know the daily task assigned.

  • Attends training sessions and meetings as and when required.

  • Provide efficient, friendly guest service including but not limited to following all steps of service and bussing the table to ensure a positive guest experience

  • Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures

  • Available to work a variety of hours, days and shifts, including weekends

  • Always thank and say farewell to guests conveying anticipation for their next visit.

Compensation Details

Compensation: Hourly ($25.00 - $29.00)

Benefits & Perks: Potential Bonuses

Required Skills

Strong food and wine knowledge

Hospitality or customer service experience

Knowledge of Relevant Software Programs Like Toast, Sevenrooms, Tock

Time management and multitasking

Communication Skills to Efficiently Communicate With BOH/FOH

Drive Revenue Through Salesmanship

Lead a Small Team

Deliver Quality Service and Motivate Others

Transport Food or Beverages

Use and Operate Tools and Equipment

Effective communication in written and spoken direction

Multitask Calmly and Effectively in a Busy, Stressful Environment

Move and Lift Weights Up to 50 Pounds

Stand and Walk for an Entire Shift

Navigate Through All Areas of the Restaurant

Maintain Cleanliness and Organization in Front and Back of House

Communicate Effectively With Kitchen Staff

Coach and Develop Junior Staff

Serve Menu With Enthusiasm

Process Payments and Balance Sales/Receipts

Available to Work Varied Hours, Days, and Shifts

Thank and Say Farewell to Guests Conveying Anticipation for Their Next Visit

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Fine Dining

2 Employee RecommendationsSee Details

Part of Crenn Dining Group

Dominique Crenn is the chef and owner of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Her highly distinctive French heritage and imaginative gastronomic lair behind the stove at Atelier Crenn is a clear reflection of her unique life story.

Driven by her passion to create a deeply personal project, Crenn opened Atelier Crenn, a place to express her heritage as well as an ode to “poetic culinaria,” in January 2011. Atelier Crenn achieved its first Michelin Star within a year, in October of 2011. In the following year, Crenn made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars.

Atelier Crenn celebrates California's rich bounty, highlighting plants, fish, and seafood from the region. Guests embark on a journey that guides them through different places and times, and introduces indigenous plants, practices, and influences that are the essence to the state. Each section of the menu highlights the beauty of California’s landscape both geographically and culturally.

IG: @atelier.crenn

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