Captain

The role of a restaurant captain is a profound orchestration of human connection, where poise and deep knowledge of food and beverage converge to elevate a meal into an experience of meaning and delight. Tasked with guiding diners through a sensory journey, the captain embodies grace under pressure, balancing the art of attentive service with the science of culinary expertise. Their command of the menu—understanding the nuances of flavors, pairings, and provenance—transforms mere consumption into a narrative of culture, craft, and care. Poise, in their demeanor and decision-making, fosters an atmosphere of trust and refinement, ensuring every guest feels valued and understood. In this dance of hospitality, the captain’s mastery of food and beverage knowledge becomes a bridge between the kitchen’s creations and the diner’s soul, affirming that dining is not just sustenance, but a ritual of connection and celebration.

Key Responsibilities :

• Greet guests, take orders, and serve food and beverages in a fast-paced environment.
• Carry trays and bus tubs (up to 50 lbs), requiring bending at the knees to clear tables or stock supplies.
• Stand and walk for entire shifts (up to 8 hours) while maintaining energy and professionalism.
• Restock service areas (e.g., napkins, condiments) and perform side duties like cleaning tables.
• Process payments accurately and ensure guest satisfaction.
• Work collaboratively with kitchen and FOH staff to maintain smooth operations.

Requirements :

Additional Information :