Required Years of Experience
2 years
Job Details
Oyatte is a 30-seat contemporary fine dining restaurant in New York City, centered on seasonal, farm-driven ingredients sourced directly from our upstate New York farm. Founded by Chef Hasung Lee—formerly Head Chef at Atomix, Sous Chef at The French Laundry, and Geranium in Denmark—Oyatte represents a culmination of his culinary journey, combining technical mastery, global techniques, and a deep respect for the natural flavors of each ingredient.
As an opening restaurant, Oyatte values passion, collaboration, and growth at every level. The Dining Room Captain plays a key role in ensuring that every guest receives a seamless and elevated experience, while supporting the team and maintaining service standards.
Role & ResponsibilitiesDining Room Leadership
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Manage assigned sections and tables during service
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Ensure consistent, high-quality guest experiences
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Coordinate with servers and support staff to maintain smooth service flow
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Support the Sommelier and team in beverage service and guest guidance
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Respond professionally and calmly to any issues during service
Team Support & Development
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Mentor servers and support staff on service standards and procedures
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Assist in onboarding and training new team members
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Foster a collaborative, respectful, and learning-focused team culture
Menu & Beverage Support
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Collaborate with the Sommelier on wine and beverage service
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Understand seasonal menus and pairings to support the guest experience
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Participate in menu tastings, R&D sessions, and service planning
Operational Support
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Assist with inventory management and preparation for service
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Maintain clear communication with kitchen and dining room teams
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Uphold attention to detail and composure in a high-pressure, fine dining environment
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2–5 years of experience in fine dining or high-end restaurants as a server or captain
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Strong understanding of refined service and guest experience
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Leadership skills with the ability to maintain standards while supporting the team
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Calm, precise communication skills
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Passion for seasonal cuisine, wine, and beverage pairings
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The opportunity to join the opening team and help shape the service culture
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Clear responsibilities with room for growth
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Competitive compensation (based on experience)
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A respectful, collaborative, and professional team environment
At Oyatte, we are not about flashy service—we aim to create memorable experiences for every guest.
We welcome applications from individuals who share this vision and are ready to grow with the team.
Compensation Details
Compensation: Hourly ($11.35) plus tips
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Ability to Work Under Pressure
Strong Organizational Skills
Effective problem solving skills
Team Collaboration
Mentoring and Coaching Abilities
Adaptability to Changing Environments
Attention to Detail
Customer Service Orientation
Read more
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Oyatte is a 30-seat contemporary fine dining restaurant in New York City, rooted in seasonal, farm-driven ingredients sourced directly from our own farm in upstate New York. Founded by Chef Hasung Lee, who previously served as Head Chef at Atomix, Sous Chef at The French Laundry, and Chef de Partie at Geranium, Oyatte represents the culmination of his culinary journey—combining technical mastery, global techniques, and a deep respect for the natural flavors of each ingredient.
As a newly opened restaurant, Oyatte embodies both vision and ambition. Chef Lee is deeply committed to creating a kitchen and dining experience where passion, collaboration, and growth are at the heart of every service. He believes that a truly successful restaurant thrives when every team member feels supported, empowered, and inspired to contribute their best.
Our philosophy blends technical precision with respect for the ingredient, creating a cohesive and elevated dining experience where every detail—from kitchen to dining room—reflects our ethos. We explore seasonality, fermentation, and preservation while remaining true to the integrity of the ingredients.
At Oyatte, we are not just cooking meals; we are crafting moments of joy, creativity, and excellence, and we strive to cultivate a workplace where every team member can grow, feel valued, and share in the excitement of building something exceptional together.
