Captain

Lielle•Los Angeles, CA

1d•Onsite

About The Position

CAPTAIN Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to balance flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

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

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.