Captain

Captains plays a pivotal role in ensuring refined service, guest satisfaction, and smooth coordination between the dining room and the kitchen. The position bridges hospitality, technical service expertise, and leadership. Captains are responsible for maintaining the same level of education of colleagues in the dining room, including wine and food menu knowledge. 

Captains approach their work with an unmatched sense of urgency, patience and attention to detail. They seek to communicate every last detail to their team members and work closely with all members of the service team to ensure that all of our guests’ needs are attended to. Captains are caring and approachable while showing grace and calm under pressure.

PLACE OF WORK

Your main place of work will be Marseille - 630 ninth avenue NY, NY 10036

MAIN DUTIES & RESPONSIBILITIES

Captains are responsible for creating and guiding the guest’s experience. They greet guests upon arrival, explain the menu, make drinks if need be, ring in all transactions, clear tables and engage their guests throughout their meal. They set an atmosphere of ease, comfort, and fun. They will engage the guest in a discussion of what they will order by knowing all of the dishes, cocktails, spirits, wines by the glass, beers, coffees and teas we serve. They will take ownership and be a leader on the floor, mentoring servers, runners, host and bussers. They will assisting other floor staff with any information they need, learning and collaborating to push each other in creative ways.

Captains have a complete understanding of all of the Marseille food menu items including: ingredients; origins, supplier, seasonality, flavor, allergy restrictions, preparation methods and alternatives, presentation (both physical and verbal), as well as The Penny’s vision, programming and narrative.

Captains possess a complete yet ever-expanding knowledge of our cocktails, wines by the glass, spirits, beer, coffee and tea. Captains must have a disciplined approach to studying and be fluent in all levels of beverage information. This includes but is not limited to spirit knowledge, cocktail history and timeline, classic cocktails, the New York cocktail scene and recognizing industry professionals.

MISE EN PLACE

As a captain, you have a specific set of responsibilities when you set up and break down the dining room for service as outlined in the SIDEWORK checklist. This can include a variety of elements such as polishing glasses, stocking stations, getting tables detailed to receive guests as well as training and educating the rest of team.

SERVICE:

Captains must be able to explain and discuss all food dishes available as well as prepare and execute all proprietary and classic cocktails a guest may order. Servers must be able to perform traditional wine service, pour beer correctly respective to style, understand proper preparation of coffee and tea and be able to describe to guests the theory behind our beverage program.

QUALIFICATIONS:

• Experience as a captain, personable, with good attitude
• Able to come with a fresh set of eyes and the mindset that you will look at familiar environments, situations, and standards from a new perspective.
• Working knowledge of spirits, wine, beer, and non – alcoholic beverages
• Experience in working in teams
• Desire to push each other to grow, learn, to be more creative and have a lot of fun while doing it.
• Able to communicate effectively in English through email, messaging groups and speaking
• Able to work in a high-volume environment