Captain - Marée (PT)

Marée; Northern (KY); Hybrid; USD 38,000 - 54,000; Full time

Benefits offered by this job

Employee discounts

Job summary

Marée is seeking a Captain to lead guest service and support a high-performing team in a dynamic setting. Under the guidance of the Restaurant Manager and Chef Partner, you will ensure hospitality standards are met and contribute to the restaurant's profitability through effective staff training and operations management.

You will work closely with management to foster teamwork, supervise opening/closing tasks, and ensure compliance with health and safety regulations while delivering exceptional

Qualifications

• This role requires strong guest service experience and a solid knowledge of front-of-house operations.
• Must understand basic math and be able to work with simple spreadsheets.
• Experience with POS systems, preferably Toast, is preferred.

Responsibilities

• Understand and adhere to all policies, procedures, standards and training programs.
• Provide welcoming, friendly, and courteous service to guests at all times.
• Maintain service standards in line with hospitality values.
• Drive sales, service quality, facility appearance and sanitation through staff training.
• Manage cash and receipts per restaurant policies.
• Fill in as needed to ensure guest service standards and efficient operations.
• Foster teamwork and a positive work environment.
• Ensure smooth opening and closing of shifts.
• Assist with running a smooth service and float as required.
• Collaborate with Restaurant Manager or Chef/Partner in staff training.
• Comply with health, safety and labor regulations applicable to staff and guests.
• Provide service suggestions to management as needed.

Skills

Customer service

Communication

Mathematical skills

Microsoft Excel

POS systems

Education

High school diploma or equivalent

Tools

Toast POS

Job description

Benefits:

• Employee discounts

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.

Working Conditions and Expectations:

• Work schedule may vary between early morning to late evening, weekends and holidays
• Shifts will range from 4 – 8 hours and you may at times be asked to work overtime
• Be scheduled to work opening and/or closing responsibilities.
• Able to work in a fast-paced environment and keep up with the needs of the guests.
• Work inside as well as outside dining areas.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Follow safety and sanitation rules and laws at all times
• Attend all scheduled employee meetings.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

QUALIFICATIONS

• 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

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.