Captain

Job Details:  Captain 

Helmed by Chef Brian Limoges, Enclos has just received a Three-Star Michelin recognition within the first eighteen months of opening, as well as the prestigious Green Star for our efforts in sustainability.  Enclos offers a nightly Chef's tasting menu, Wednesday through Saturday. In partnership with Stone Edge Farm Estate Vineyard and Winery, our wine program highlights estate wines alongside notable producers from California and abroad. 
 
A Fine Dining Captain at a Three Michelin Star restaurant delivers flawless, choreography-style service to provide an unparalleled guest experience. This role blends elite hospitality, deep culinary and beverage storytelling, and precise table-side service.  

Job Summary: 

The Service Captain acts as the primary conductor of the dining room experience for their assigned station. They bridge the gap between the kitchen and the guests, translating the Chef’s culinary vision into a seamless, hyper-personalized experience. 

Core Responsibilities 

Service Execution & Table-Side Artistry 

• Choreographed Service: Lead synchronized plate drops and table clearing with absolute fluid precision.
• Tableside Pouring: Master the precise pouring of tableside sauces and broths.
• Pacing Control: Gauge the rhythm of each table to perfectly dictate ticket firing times to the kitchen. 

Gastronomic Storytelling  

• Menu Mastery: Explain complex culinary techniques, sourcing stories, and rare ingredients with poetic clarity.
• Dietary Protection: Navigate complex guest allergies with flawless communication between the guest, kitchen, and food runners.
• Beverage Synergy: Candidates should have a foundational knowledge of the world's major wine regions and be comfortable discussing wine with guests in a fine dining setting. A genuine interest in wine, hospitality, and continued learning is essential. 

Team Leadership & Atmosphere Management 

• Station Direction: Manage Back Waiters, and Food Runners assigned to your specific station.
• Management: Constantly read the room; be aware of lighting, temperature, music perception, and table spacing for maximum comfort.
• Detail Tracking: Record guest preferences, dislikes, and milestones in the CRM database (e.g., TOCK) for future visits. 

Required Qualifications & Skills 

Experience & Background 

• Elite Hospitality: Ideally, a minimum of 2 years of experience as a Captain or Lead Server in a 2- or 3-Michelin-starred or Luxury property.  However, if you have a passion for
• Certifications: RBS and Food Handler certificate required, wine certification a plus.  

Core Competencies 

• Anticipatory Service: Reading subtle body language cues to fulfill guest needs before they explicitly ask.
• Physical Poise: Exceptional posture, grooming, and spatial awareness necessary for high-end dining rooms.
• Grace Under Pressure: Resolving unexpected service hitches or demanding guest requests with complete composure.  

Compensation  

• Competitive compensation,  $35-40 per hour (including tips with a 36+ hour work week.
• Includes Health Insurance, Dental, Vision, accrued vacation, and 401K.
• Schedule:  Dinner service, Wednesday through Saturday.
• Employment type: Full-time.