Captain
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: Feb 18, 2025

109 people viewed

Required Years of Experience

2 years


Job Details

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.

Pay Range: $24 - $29/hours plus tips

Benefits Competitive PTO

401K with generous company match

Heath/Dental/Vision insurance

Dining Discounts

Wellness/Education/Uniform Benefits

Employee Assistance Program (EAP)

Team Trips to Blue Belle Farm


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
  • Strong and efficient communication skills to efficiently communicate with BOH/FOH
  • A sociable, open, attentive and positive personality with the ability to maintain composure
  • Demonstrated ability lead a small team
  • 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


Responsibilities: 


  • 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: Dining Discounts, 401k, Vision Insurance, Wellness Program


Required Skills

Strong food and wine knowledge

Hospitality or customer service experience

Hospitality and Customer Service Experience

Knowledge of Relevant Software Programs Like Toast, Sevenrooms, Tock

Knowledge of Software Programs Like Toast, Sevenrooms, Tock

Effective Communication Skills

Time management and multitasking

Skilled in Time Management and Multitasking

Leadership Abilities

Communication Skills to Efficiently Communicate With BOH/FOH

Strong and Efficient Communication Skills to Efficiently Communicate With Boh/Foh

Communication Skills

Strong and efficient communication skills

Ability to Transport Food or Beverages Safely and Effectively

Ability to Transport Food or Beverages Efficiently

Drive Revenue Through Salesmanship

Salesmanship

Ability to Use Necessary Tools and Equipment

Lead a Small Team

A Sociable, Open, Attentive, and Positive Personality

Leadership Skills

Ability to lead a small team

A Sociable, Open, Attentive and Positive Personality, With the Ability to Maintain Composure

Multitasking capabilities

Multitasking Abilities

Deliver Quality Service and Motivate Others

Demonstrated Ability to Lead a Small Team

Quality service delivery

Quality Service Delivery and Motivation of Others

Physical Strength to Lift and Move Objects Up to 50 Pounds

Physical Ability to Lift Up to 50 Pounds

Transport Food or Beverages

Self Determined to Deliver Quality Service and Motivate Others

Motivation Skills

Safe and Effective Food/Beverage Transportation

Use and Operate Tools and Equipment

Safely and Effectively Transport Food or Beverages to a Table of Three in a Single Trip

Ability to Transport Food and Beverages Efficiently

Use and Operation of Necessary Tools and Equipment

Ability to Work in a Busy and Stressful Environment

Ability to work in a busy environment

Effective communication in written and spoken direction

Safely and Effectively Use and Operate All Necessary Tools and Equipment

Ability to Operate Tools and Equipment Effectively

Effective Communication in Written and Spoken Directions

Ability to Effectively Communicate in Written and Spoken Direction

Organization Skills

Multitask Calmly and Effectively in a Busy, Stressful Environment

Ability to Effectively Communicate in Order to Perform and Follow Job Requirements in Written and Spoken Direction

Ability to Follow Written and Spoken Directions

Multitasking in a Busy Environment

Move and Lift Weights Up to 50 Pounds

Ability to Multitask Calmly and Effectively in a Busy, Stressful Environment

Ability to Multitask in a Busy Environment

Ability to Move and Lift Weights Up to 50 Pounds

Ability to Work in a Confined, Crowded Space of Variable Noise and Temperature Levels

Knowledge of Menu and Presentation Standards

Stand and Walk for an Entire Shift

Work in a Confined, Crowded Space of Variable Noise and Temperature Levels

Physical Strength to Lift up to 50 Pounds

Ability to Stand and Walk for Entire Shift

Ability 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

Point of Sales System Experience

Navigate Through All Areas of the Restaurant

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 Extended Periods

Cleaning and Organizing Skills

Customer Service Skills

Cash Handling Skills

Maintain Cleanliness and Organization in Front and Back of House

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

Organizational Skills

Coaching and Developing Junior Staff

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

Cash Handling Abilities

Communicate Effectively With Kitchen Staff

Teamwork Skills

Coach and Develop Junior Staff

Menu Knowledge

Handling Payments and Cash Settlements

Serve Menu With Enthusiasm

Point of Sales system knowledge

Anticipating Guest Needs and Reacting Promptly

Process Payments and Balance Sales/Receipts

Inventory Management

Attending Training Sessions and Meetings

Available to Work Varied Hours, Days, and Shifts

Cleaning and Organization Skills

Guest Service

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

Coaching and Development Skills

Accurate recording and accounting of orders

service techniques

Availability to Work Varied Hours, Days, and Shifts

Cash Handling

Thanking and Saying Farewell to Guests

Problem Solving Skills

guest service skills

Table Bussing Skills

Availability for Varied Hours and Shifts

Gratitude and Anticipation Communication Skills

Read more



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French

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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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