Assistant Captain

Required Years of Experience 5 years Job Details Under the direction of Chef Aitor Zabala and General Manager, manage and coordinate the execution of all service aspects including wine and beverage pairings, mise en place, guest satisfaction and cleanliness of the property.   Ideal candidates will have a background working in Michelin-star dining.  Responsibilities:   Provide warm, humble, and knowledgeable service throughout the property   Greet guests and escort to seats   Serve guests with attention to dietary restrictions   Provide knowledgeable beverage service, including wine- and non-alcoholic pairings   Contribute to daily upkeep of the restaurant, including cleaning and polishing   Attend daily lineup meeting   Ensure tables and guest-facing spaces are clean during service   Deliver checks and collect payment   Maintain clear communication with guests and coworkers   Adhere to health department rules   Opening and closing duties as assigned   Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges   Continued food, beverage, and hospitality education in daily lineup meeting and through service   Represent the organization positively and inspire employees, customers, industry partners, and the community.    Work collaboratively and with a team spirit across the organization   Act as a mentor and guide to new team members   Act as a role model to all teammates    All other duties as assigned   Skills and Aptitudes:    Professional communication skills and demeanor are required   Ability to take direction    Ability to work in a team environment.   Ability to work calmly and effectively under pressure.   Must have problem-solving abilities, be self-motivated and organized.   Commitment to quality service and customer service knowledge.   Commitment to genuine hospitality   Adaptability and flexibility with a willingness to work outside of job description to ensure an exceptional guest experience.   Qualifications    Minimum 5 years of related food, beverage and/or service experience   Wine knowledge (equivalent to Level 1 CMS or similar experience recommended)   Great interpersonal and communication skills   Flexibility and initiative   Creative problem-solving and critical decision-making skills   Valid Manager or Food Handler Certificate.   Responsible Beverage Service Certification   Understanding and knowledge of safety, sanitation and food handling procedures.   Physical Requirements   Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.   Constant standing with some walking   Be able to work in a standing position for long periods of time (up to 8 hours).   Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.   Be able to climb stairs and ladders or step stools   Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills   Flexibility in the work area. May be required to sit or stand and move locations as space permits   Varying schedule to include evenings, holidays and extended hours as business dictates.   Work both in indoor and outdoor (patio) settings     Compensation Details Compensation: Hourly ($20.00) plus tips Benefits and Perks: Health Insurance

Created: 2025-10-03