Required Years of Experience
2 years
Job Details
Job Title- Captain
- Must possess great communication skills with a polished floor presence, professional demeanor and appearance
- Engage with guests and colleagues in a professional and dignified manner in a busy, high volume environment
- Demonstrate a passion for detail and a willingness to learn
- Uphold service standards to ensure a memorable guest experience
- Greet all guests entering the restaurant and thank all guests leaving the restaurant with a warm & friendly smile and demeanor
- Provide a high level of organization and hospitality to all guests at all times, without exception
- Maintain integrity of service by proactively communicating with Managers to address any potential negative experiences
- Manage the reservation system and plot the reservations for the shifts in order to maximize covers.
- Ensure reservations are prioritized and seated in a timely manner
- Clearly and politely communicate with guests when delays and/or waits occur
- Engage management for any guest issues or complaints
- Maintain control over the flow of service by managing the influx of guests and ensuring a seamless flow through the restaurant
- Understand and operate the reservation/seating system
- Maintain professional and warm guest communications - inside the restaurant or via phone/email
- Recognize key people in the industry, VIP guests and contacts related to the company and follow company protocol related to their visit
- Communicate respectfully and clearly with service team and management
- Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service
- Maintain cleanliness and organization at the host stand and front door area
- Additional service and/or operational tasks as determined by manager
- Adhere to grooming and dress code standards
- Assist teammates to anticipate all other FOH needs
- At least 1 year as a Captain
in a high volume, casual-fine dining setting. Michelin experience is a plus. - Excellent communication and interpersonal skills
- Proficiency in OpenTable or similar reservation system
- Must possess exceptional work ethic, strong sense of hospitality, and a collaborative attitude
- Ability to work in an organized and professional manner
- Receptive to constructive criticism and performance feedback
- Ability to demonstrate quick thinking and adaptability in a constantly changing environment
- Available to work nights, holidays and long days as necessary
- Strong knowledge and interest in food and beverage
- Has a sincere interest in the hospitality industry
- Demonstrate clear written and verbal communication skills
Compensation Details
Compensation: Hourly ($27.00 - $30.00)
Required Skills
Leadership
Ability to Engage With Guests in a Friendly Manner
Communication
Capacity to Handle High Pressure Situations
Organization
Skill in Managing Guest Expectations
Adaptability
Ability to Prioritize Tasks Effectively
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Douglas K.- Business Owner
Upon graduating from CIA, Chef Douglas Kim embarked on the Crystal Serenity cruise for a trip of his lifetime: 65 countries around the world. Since his return, he has accumulated more than a decade of experience in the restaurant scene: Gordon Ramsay, Nobu, Per Se, Bouley, Chef's Table at Brooklyn Fare, Morimoto & Zuma
Awards / Distinctions
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