Captain - New York, United States - Gui Steakhouse

Description

About the Company: Gui/Hwaro, opening in early 2024, is an innovative culinary concept brought to you by Sungchul Shim and the team behind Michelin-starred Kochi and Mari. Gui is an American-Korean Steakhouse with a menu influenced by the diverse cultures of NYC, while Hwaro, located within Gui, offers a chef's table fine-dining experience with a tasting menu showcasing exquisite ingredients.

Position Summary

Responsible for serving guests by assisting with food and beverage selections; ringing in and monitoring orders; serving drinks; maintaining dining ambiance and overall cleanliness and presentation of the space. The captain has the biggest impact on guest experience and must be focused on connecting with them and enhancing their experience by using a combination of personality and suggestive sales tactics.

Responsibilities

• Prepare dining room for service by setting up tables and service stations
• Welcome and acknowledge all guests upon entering our restaurant
• When needed, escort guests to their table and assist them with seating
• Interact with guests in a friendly, positive manner; making them feel welcome and assisting them with finding the restroom, where to hang bags and coats, etc.
• Greet guests promptly and take initial beverage order immediately
• Help guests in making selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answer all food preparation questions
• Ring in all orders through the POS system
• Prepare for service by setting service station and filling up water pitchers
• Stock and organize all beverages to maintain highest level of cleanliness possible
• Check identification of all customers who appear under 30 to verify they are of legal drinking age prior to serving them
• Handle guests' special dietary needs, allergies, or special requests with utmost sensitivity, following company policies
• Deliver food accurately to guest's tables in a timely manner
• Communicate with the kitchen to manage timing of food, any guest feedback, etc.
• Deal with guest complaints by finding a way to say yes; involve the manager on duty (MOD) as needed
• Process guest payments in a timely and accurate manner
• Process financials on a shift-by-shift basis, including submitting accurate cash sales
• Accurately report cash tips and contribute to tip pool as applicable; record tip information on sheet or as directed by management team
• Maintain expert knowledge of all menu offerings, including allergens
• Complete opening and closing side work checklist daily for scheduled shifts
• Maintain cleanliness of the dining room throughout the shift by sweeping, cleaning windows and doors, etc.
• Update knowledge and skills by participating in staff training opportunities
• Maintain sanitation to Department of Health standards; Keep work area clean and organized
• Inform MOD immediately of any DOH or OSHA/workplace safety violations
• Both Management and Chefs may give special tasks as the business needs. These tasks may include specific instructions.

Essential Functions

• Able to comprehend and follow written and verbal directions
• Able to speak and understand English
• Able to understand basic math
• Able to work independently or as part of a team
• Able to lift at least 30 pounds on a regular basis
• Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day
• Able to manage going up and down stairs multiple times per day
• Adaptable in a fast-paced and challenging work environment
• Organized approach to projects
• Able to take and give direction
• Able to approach their work with a sense of ownership and work with a sense of urgency
• Able to work nights, weekends, holidays, and a variable schedule per the needs of the business
• Able to perform essential job functions under pressure while maintaining professionalism when working under stress
• Maintain polished personal presentation; grooming meets company standards as outlined by the Employee Handbook
• Strict adherence to posted schedule while clocking in and out properly
• Communicate information effectively and efficiently
• Maintain general knowledge of the restaurant; location, transportation methods, management team, etc.
• Comply with company's policies and procedures, as well as city, state and federal laws
• Adhere to all HR policies and guidelines
• Inform MOD immediately of any DOH or OSHA/workplace safety violations
• Knowledgeable in all restaurant operations

Requirements

• At least 2-3 years serving at a fine dining establishment
• Michelin starred restaurant experience is preferred
• Exceptional interpersonal skills
• Multi-tasking abilities
• Ability to remain calm and professional in a fast-paced work environment