Captain

Auberge Collection•Dallas, TX

About The Position

The Captain leads a designated dining room section and provides refined, personalized service in a formal, team-based restaurant environment. As the primary guest contact, the Captain directs assigned Back Servers and Food Runners, coordinates the pace and sequence of service, and ensures each table receives seamless hospitality consistent with The Knox standards. The role includes guiding guests through food and beverage selections, coordinating with kitchen and bar teams, overseeing formal table service, resolving concerns, processing payments, and maintaining luxury dining standards and required safety procedures.

Requirements

Prior fine-dining or luxury restaurant service experience.
Strong command of formal service etiquette, course sequencing, and dining room standards.
Advanced knowledge of food, wine, spirits, cocktails, and thoughtful pairing recommendations.
Excellent communication, leadership, and guest-recovery skills.
Ability to organize a section and direct Back Servers and Food Runners effectively.
Polished professional presentation, discretion, and exceptional attention to detail.
Ability to multitask and collaborate closely with culinary and beverage teams.
Flexible availability for evenings, weekends, and holidays.
Must meet legal minimum age requirements for alcohol service.
Ability to obtain and maintain required food-handler and alcohol-service certifications.

Nice To Haves

Captain or lead-server experience preferred.

Responsibilities

Lead service for an assigned section as the primary guest contact from greeting through farewell.
Introduce menus and guide guests through food, wine, cocktail, and special selections.
Take accurate orders, confirm guest preferences and allergies, and enter details promptly in the POS system.
Direct assigned Back Servers and Food Runners, delegating tasks and setting priorities throughout service.
Coordinate with the kitchen, bar, and runners to manage course timing, table readiness, and presentation.
Oversee formal table service, including proper sequence, synchronized delivery, clearing, and resetting.
Anticipate guest needs and discreetly tailor the pace and style of service to each table.
Address guest concerns promptly and professionally, involving management when appropriate.
Present accurate checks, process payments, and ensure a polished conclusion to the experience.
Maintain detailed knowledge of menus, ingredients, allergens, preparation, and beverage pairings.
Ensure section readiness, table presentation, and service stations meet luxury dining standards.
Uphold food safety, sanitation, responsible alcohol service, and property service procedures.
Coach and communicate with Back Servers and Food Runners during service to maintain consistency.