Dining Room Assistant - Marée (PT)

Marée•Los Angeles, CA

2d•Hybrid

About The Position

Marée is a sister restaurant to Lielle, drawing inspiration from the Parisian “bistronomy” scene. It 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. The Dining Room Assistant team member plays a vital role in delivering an exceptional dining experience by ensuring seamless coordination between the front-of-house (FOH) and back-of-house (BOH) operations. This position supports the service team by maintaining cleanliness, organization, and efficiency throughout the dining room and service areas. This team is responsible for table maintenance, food running, and guest satisfaction, while also assisting with setup, breakdown, and side work duties. A strong understanding of food and beverage offerings, attention to detail, and a proactive attitude are essential to ensure smooth service and a welcoming environment for guests.

Requirements

High school diploma or equivalent.
Must be at least 18 years of age.
Be able to communicate clearly and effectively in the predominant language(s) of our guests.
Food Handlers certificate and Responsible Beverage Service (RBS) Certificate required
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 50 pounds.

Nice To Haves

Customer service and/or restaurant experience preferred.

Responsibilities

Be knowledgeable of all table numbers and seat numbers.
Inspect all plates for proper presentation, garnish and cleanliness.
Carry plates to and from the dining room.
Present dishes to the table and explain the dish’s composition.
Ensure proper markings on the table prior to the delivery of the course.
Liaison between BOH team with FOH team to ensure smooth dining experience.
Having working knowledge of all food and beverages.
Clear tables after guests.
Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
Between seating; promptly clean tabletops, chairs and booths.
Check floor and clean as required.
Reset and arrange tabletop.
Final breakdown of the dining room at the end of service.
Keep the working area stocked with appropriate plateware, utensils and supplies needed for serving our guests.
Perform side work at the start, during and at the end of each shift as required by service station assignment.
Always maintain clean working areas and a clean restaurant.
Be ready and willing to assist fellow employees as situations arise.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.