Restaurant Captain - Santa Monica, United States - Regent

Regent
Regent
Verified Company
Santa Monica, United States

3 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

About Us:


Regent Santa Monica Beach—an IHG Hotels & Resorts (IHG) property—lands in Santa Monica in 2024 as the first destination in the Americas.

The resort will set a new standard for modern upper luxury.


Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence.

The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center.

Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace.


Job Summary:


Primarily responsible for floor supervision within the restaurant, the Captain's job is to motivate and mentor staff's wine knowledge, inspire & delight our guests and commit themselves to fostering an environment of excellence in food, wine & service.

Duties include resolving guest issues, making menu suggestions, delivering food and drinks tables, describing the dishes to guests, recommending wine selections, overseeing service staff, monitoring guest satisfaction and maintaining the flow of service throughout the dining room.

Must be pleasant, conscientious and professional with excellent knowledge of food and alcoholic beverage selections and service standards.

Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.


A little bit about your day:
Reporting to the Director of Restaurants and Restaurant Assistant General Manager, every day is different, but you'll mostly:

  • Promote the Restaurant Group and Regent's service philosophy and style through our people attributes.
  • Deliver exceptional hospitality to all guests, ensuring attentive, polished, and courteous service at all times.
  • Understand and perform job duties to the expectations of Orla and the restaurant Service, Food, Beverage, and Wine manuals.
  • Oversees and assists the front of house team with all elements of service. Take ownership of their station, knowing the names and preferences of their tables, greeting, seating, running, bussing, resetting, etc.
  • Executes and facilitates service in cooperation with other captains, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
  • Ensure the completion of all opening and closing side work.
  • Describes dinner features as needed, including menu changes and daily additions.
  • Follows through and communicates with Management team/Chef on VIP procedures and special requests.
  • Conducts continuous training with service team and provides complete training for all new hires. Teaches the duties of each position, the disciplines in this manual and the standards.
  • Participate in Pre-Shift meetings and learn new menu items.
  • Welcome all guests and ensure they receive responsive, professional, and gracious service.
  • Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
  • Liaise with server to ensure communication about wants and needs of guests.
  • Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
  • Assist Servers with Wine sales to achieve revenue goals
  • Assists the Chef in expediting the food to the dining room.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's standards.
  • Maintain a clean, safe environment in the Dining Room and all service stations.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.

What we need from you:


  • 34 years of fine dining leadership experience.
  • Minimum 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
  • Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
  • Extensive Food and Wine knowledge
  • Must be minimum age to serve alcohol.
  • High school or equivalent education required.
  • Possess excellent basic math skills and can operate a cash register POS system and Microsoftbased computer systems.
  • Familiarity with Microsoft Office Suite of products and strong financial acumen.
  • Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
  • MS Level II certification is preferred.
  • This position necessitates participation in a pooled tip system, where you contribute to tipping out the support staff and other essential colleagues.

What you can expect from us:
The hourly pay rate for this role is
$17.60 to $22.00, plus tips. This rate is only applicable for jobs to be performed at **Regent Santa
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