Captain - Marée (FT)

Marée•Los Angeles, CA

2d•Onsite

About The Position

CAPTAIN Marée is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of the Restaurant Manager and Chef Partner, take on key responsibilities to ensure exceptional guest service, foster a high-performance culture among management and staff, and drive the success and profitability of Marée. This role will be instrumental in Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all service standards are consistently met and presented according to the restaurant’s hospitality values. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently. Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment. Facilitate smooth opening and closing of shifts. Assist with running a smooth service and floating wherever and whenever needed. Partner with Restaurant Manager or Chef/Partner in staff training. 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. Provide service suggestions to Restaurant Manager and Chef/Partner as needed.

Requirements

21+ years of age
High school diploma or equivalent
Communicate and understand the predominant language(s) of the restaurant’s trading area
Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions
Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel
The ability to operate a POS system, preferably experience with Toast

Responsibilities

Ensure exceptional guest service
Foster a high-performance culture among management and staff
Drive the success and profitability of Marée
Understand completely all policies, procedures, standards, specifications, guidelines and training programs
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Ensure that all service standards are consistently met and presented according to the restaurant’s hospitality values
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently
Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment
Facilitate smooth opening and closing of shifts
Assist with running a smooth service and floating wherever and whenever needed
Partner with Restaurant Manager or Chef/Partner in staff training
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
Provide service suggestions to Restaurant Manager and Chef/Partner as needed