Restaurant Captain (Part-Time) - Regent Santa Monica Beach

IHG•Santa Monica, CA

About The Position

The Restaurant Captain is primarily responsible for supervising the restaurant floor, motivating and mentoring staff, delighting guests, and fostering excellence in food, wine, and service. The role includes resolving guest issues, suggesting menu items, delivering food and drinks, describing dishes, recommending wine, overseeing service staff, monitoring guest satisfaction, and maintaining the flow of service throughout the dining room. The Captain is expected to be pleasant, conscientious, professional, knowledgeable about food and alcoholic beverages, and effective as a team member and communicator. The Captain promotes the Restaurant Group and Regent service philosophy, delivers polished and courteous hospitality, and follows the restaurant’s service, food, beverage, and wine standards. They oversee and assist the front-of-house team, take ownership of their station, coordinate service with other Captains, sommeliers, and managers, and facilitate communication between front- and back-of-house teams. Duties also include completing opening and closing side work, explaining menu features and changes, following up on VIP procedures and special requests, training service staff and new hires, and participating in pre-shift meetings. The role requires welcoming guests, answering questions about food and wine, communicating guest needs and dietary restrictions, assisting servers with wine sales, expediting food with the Chef, and ensuring products are prepared and served consistently. The Captain maintains a clean and safe dining room and service stations and complies with applicable health, safety, and labor regulations. This is a part-time position at Regent Santa Monica Beach. The stated hourly pay rate is $23.40 plus tips, and the position participates in a pooled tip system.

Requirements

Three to four years of fine-dining leadership experience.
At least five years of dining-room experience and thorough knowledge of fine dining, service procedures, and functions.
Strong cleanliness, organization, and teamwork skills.
Extensive food and wine knowledge.
Must meet the minimum age to serve alcohol.
High school education or equivalent.
Excellent basic math skills and ability to operate a cash-register POS system and Microsoft-based computer systems.
Familiarity with Microsoft Office Suite and strong financial acumen.
Impeccable grooming, good hygiene and posture, and possession of the required uniform and tools.
Participation in a pooled tip system, contributing tips to support staff and other essential colleagues.

Nice To Haves

MS Level II certification.

Responsibilities

Promote the Restaurant Group and Regent’s service philosophy and style through the company’s people attributes.
Provide attentive, polished, courteous, and responsive hospitality to guests.
Perform duties according to Orla and the restaurant’s service, food, beverage, and wine manuals.
Oversee and assist the front-of-house team with service; take ownership of the assigned station, including greeting, seating, running, bussing, and resetting tables.
Coordinate service with other Captains, sommeliers, and managers, and facilitate communication between front- and back-of-house teams.
Complete opening and closing side work.
Describe dinner features, menu changes, and daily additions to guests.
Communicate with management and the Chef about VIP procedures and special requests.
Train service staff and new hires on position duties, procedures, and standards; conduct ongoing training.
Participate in pre-shift meetings and learn new menu items.
Answer guest questions about the menu, food items, wine list, and other inquiries.
Coordinate with servers to communicate guests’ wants and needs, including order changes, dietary restrictions, and food allergies.
Assist servers with wine sales to achieve revenue goals.
Assist the Chef in expediting food to the dining room.
Ensure food and products are consistently prepared and served according to restaurant standards.
Maintain a clean and safe dining room and service stations.
Comply with applicable federal, state, county, and municipal health, safety, and labor regulations.
Resolve guest issues, make menu suggestions, deliver food and drinks, recommend wine selections, monitor guest satisfaction, and maintain the flow of dining-room service.