Assistant Captain

Under the direction of Chef Aitor Zabala and General Manager, manage and coordinate the execution of all service aspects including wine and beverage pairings, mise en place, guest satisfaction and cleanliness of the property. 

Ideal candidates will have a background working in Michelin-star dining. 

Responsibilities: 

• Provide warm, humble, and knowledgeable service throughout the property 
• Greet guests and escort to seats 
• Serve guests with attention to dietary restrictions 
• Provide knowledgeable beverage service, including wine- and non-alcoholic pairings 
• Contribute to daily upkeep of the restaurant, including cleaning and polishing 
• Attend daily lineup meeting 
• Ensure tables and guest-facing spaces are clean during service 
• Deliver checks and collect payment 
• Maintain clear communication with guests and coworkers 
• Adhere to health department rules 
• Opening and closing duties as assigned 

• Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges 
• Continued food, beverage, and hospitality education in daily lineup meeting and through service 
• Represent the organization positively and inspire employees, customers, industry partners, and the community.  
• Work collaboratively and with a team spirit across the organization 
• Act as a mentor and guide to new team members 
• Act as a role model to all teammates  
• All other duties as assigned 

Skills and Aptitudes:  

• Professional communication skills and demeanor are required 
• Ability to take direction  
• Ability to work in a team environment. 
• Ability to work calmly and effectively under pressure. 
• Must have problem-solving abilities, be self-motivated and organized. 
• Commitment to quality service and customer service knowledge. 
• Commitment to genuine hospitality 
• Adaptability and flexibility with a willingness to work outside of job description to ensure an exceptional guest experience. 

Qualifications  

• Minimum 5 years of related food, beverage and/or service experience 
• Wine knowledge (equivalent to Level 1 CMS or similar experience recommended) 
• Great interpersonal and communication skills 
• Flexibility and initiative 
• Creative problem-solving and critical decision-making skills 
• Valid Manager or Food Handler Certificate. 
• Responsible Beverage Service Certification 
• Understanding and knowledge of safety, sanitation and food handling procedures. 

Physical Requirements 

• Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. 
• Constant standing with some walking 
• Be able to work in a standing position for long periods of time (up to 8 hours). 
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. 
• Be able to climb stairs and ladders or step stools 
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills 
• Flexibility in the work area. May be required to sit or stand and move locations as space permits 
• Varying schedule to include evenings, holidays and extended hours as business dictates. 

• Work both in indoor and outdoor (patio) settings