Captain

Role Overview

The Captain (Server) is a senior front-of-house service professional responsible for delivering a refined, seamless dining experience that reflects the standards of Michelin-starred OIJI MI. This role requires deep menu knowledge, polished guest engagement, precise service execution, and the ability to lead a section independently while supporting overall floor operations.

Captains act as ambassadors of the restaurant, ensuring that every guest interaction aligns with OIJI MI’s hospitality philosophy, culinary vision, and service standards.

Core Responsibilities

Guest Experience & Service Execution

• Deliver attentive, polished, and knowledgeable table service throughout the full dining experience

• Guide guests through the prix-fixe menu, à la carte offerings, and beverage selections with confidence and clarity

• Anticipate guest needs and proactively resolve issues to ensure a seamless experience

• Maintain composure and professionalism in a high-volume, high-expectation service environment

Menu & Beverage Knowledge

• Maintain comprehensive knowledge of food, beverage, wine, and spirits offerings

• Accurately describe ingredients, preparation methods, dietary considerations, and cultural context when appropriate

• Execute wine service to proper standards, including decanting and pairing recommendations (when applicable)

Operational Excellence

• Manage assigned section efficiently, ensuring proper pacing, communication, and coordination with the kitchen and bar

• Execute opening, running, and closing side work to established standards

• Accurately input orders into the POS system and manage checks with precision

• Uphold cleanliness, table maintenance, and dining room presentation throughout service

Team Collaboration

• Communicate clearly with hosts, runners, bussers, bartenders, and management to maintain smooth service flow

• Support junior servers and FOH staff by modeling service standards and professionalism

• Participate in pre-service meetings, tastings, and ongoing training initiatives

Compliance & Standards

• Follow all health, safety, and sanitation guidelines

• Adhere to company policies, service protocols, and brand standards

• Maintain punctuality, preparedness, and professional appearance at all times

Qualifications & Experience

• Minimum 2 years of experience in a fine dining or upscale casual dining environment

• Prior experience in Michelin-starred or tasting-menu restaurants strongly preferred

• Strong understanding of hospitality fundamentals, service choreography, and guest relations

• Wine knowledge and/or sommelier training a plus

• Excellent communication, multitasking, and organizational skills

• Ability to stand for extended periods and lift items consistent with service needs

Work Expectations

• Flexible availability, including evenings, weekends, and holidays

• Ability to work calmly and efficiently under pressure

• Commitment to consistency, precision, and continuous improvement

Equal Employment Opportunity Statement

We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, national origin, age, disability, or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing non-discrimination in employment.