Lead Captain

Aramark; New York (NY); On-site; USD 48,000 - 62,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement plan

Parental leave and disability coverage

Work-life resources

Job summary

Aramark is seeking a Lead Captain to serve as the senior front‑of‑house hospitality leader for Executive Dining and high‑profile corporate events in New York. This role delivers a personalized, discreet service for executive leadership and VIP guests, blending fine‑dining expertise with event execution and team leadership.

You will supervise waitstaff, partner with culinary leaders on menus and beverage service, mentor staff, uphold service standards, and ensure flawless guest experiences across

Qualifications

• Minimum 5 years of luxury hospitality and executive dining experience.
• Experience serving C-suite executives and VIP guests preferred.
• Advanced knowledge of fine-dining service standards and etiquette.
• Strong wine/beverage knowledge; sommelier cert preferred.
• Exceptional executive presence and relationship-building skills.
• Ability to lead and coach dining teams with accountability.
• Confidentiality and discretion in high-profile settings.
• NYCDOH certification preferred or equivalent health compliance knowledge.
• Flexibility to work varying hours and long events.
• Physical ability to stand, walk, and lift up to 25–30 lbs.

Responsibilities

• Serve as senior front-of-house liaison for executive dining and VIP guests.
• Lead waitstaff in daily Executive Dining operations across meals and events.
• Coordinate with culinary leadership to review menus and service styles.
• Provide guidance on wine, spirits, and beverage pairings.
• Conduct pre-service briefings on menus, ingredients, and allergies.
• Train and coach staff on fine-dining techniques and etiquette.
• Ensure consistency of service standards and guest satisfaction.
• Manage weekly staff schedules and labor budgets.

Skills

Hospitality leadership

Executive dining

Wine knowledge

Event execution

Team leadership

Discretion

Education

NYCDOH certification

Job description

Job Description

The Lead Captain serves as the senior front‑of‑house hospitality leader for Executive Dining and high‑profile corporate events. This role delivers a highly personalized, discreet, and elevated service experience for executive leadership, EMTs, VIP guests, and their support teams. Combining fine‑dining expertise, executive relationship management, beverage and wine knowledge, event execution, and team leadership, this position ensures every aspect of the guest experience reflects the highest standards of hospitality, professionalism, and operational excellence.

Compensation Data

COMPENSATION: The Hourly rate for this position is $35.00 to $45.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

• Serve as a primary hospitality liaison for executive leadership, EMTs, VIP guests, and their support teams, building trusted relationships and maintaining awareness of individual service preferences.
• Anticipate guest and executive needs and deliver personalized, intuitive, and discreet hospitality while maintaining the highest level of professionalism and confidentiality.
• Lead and direct waitstaff in daily Executive Dining operations, ensuring consistent execution of elevated service standards across all meal periods, private dining, and events.
• Lead the front‑of‑house execution of executive meals, formal dinners, receptions, board‑level functions, and other high‑profile events from pre‑service planning through completion.
• Partner closely with culinary leadership to review menus, presentation, service style, and overall dining experience, providing informed feedback to ensure offerings are appropriately elevated for the audience and occasion.
• Provide knowledgeable guidance on wine, spirits, beverage service, pairings, and proper wine presentation and service; make recommendations aligned with menus, events, and guest preferences.
• Establish and uphold standards for sequence of service, tabletop presentation, dining etiquette, pacing, guest recognition, beverage service, and service recovery.
• Conduct pre‑service briefings to ensure the service team understands menus, ingredients, allergens, beverage offerings, VIP preferences, event details, and service expectations.
• Serve as the final front‑of‑house quality check for executive dining rooms and event spaces, ensuring presentation, mise en place, cleanliness, and readiness prior to guest arrival.
• Assign workstations, sections, and responsibilities based on daily volume, executive needs, and event requirements; adjust deployment in real time as business needs evolve.
• Train, coach, and mentor new and current waitstaff in fine‑dining techniques, executive presence, communication, etiquette, wine service, menu knowledge, and anticipation of guest needs.
• Act as the senior front‑of‑house point of contact during service, independently resolving guest concerns and making sound real‑time decisions to protect and enhance the guest experience.
• Coordinate closely with culinary, conference/event planning, and operational leadership to ensure seamless communication and execution of meetings, private dining, and special events.
• Identify opportunities to continuously enhance the Executive Dining experience, including service techniques, tabletop standards, beverage programming, team development, and guest personalization.
• Prepare and manage weekly staff schedules, balancing appropriate coverage, service expectations, and labor budget targets.
• Monitor inventory of china, glassware, flatware, linens, and service supplies; maintain appropriate par levels and coordinate replenishment as needed.
• Ensure front‑of‑house sanitation, food safety, and workplace safety standards are consistently maintained in accordance with health codes and company policies.

Qualifications

• Minimum 5 years of progressive experience in luxury hospitality, fine dining, private clubs, five‑star hotels, executive dining, or a comparable high-touch service environment, including demonstrated leadership responsibility.
• Demonstrated experience serving C‑suite executives, senior leaders, VIP guests, or similarly high‑profile clientele strongly preferred.
• Advanced working knowledge of fine‑dining service standards, formal table service, menu composition, food presentation, and guest etiquette.
• Strong knowledge of wine, spirits, pairings, and formal beverage service; sommelier certification or equivalent wine education preferred.
• Exceptional executive presence, interpersonal communication, relationship‑building, and service‑recovery skills.
• Demonstrated ability to lead, coach, and develop polished service teams while holding consistent standards of accountability.
• Strong judgment and discretion, with the ability to maintain confidentiality when exposed to sensitive executive conversations, meetings, guest information, or business activity.
• Ability to remain composed, adaptable, and solutions‑oriented in high‑pressure, highly visible client‑facing environments.
• Working knowledge of food safety and sanitation standards; NYCDOH certification preferred.
• Alcohol service certification (e.g., TIPS) preferred or required based on operational needs.
• Proficiency with scheduling, inventory management, and standard workplace technology.
• Flexibility to work varying hours based on executive dining, meeting, and event schedules.
• Physical ability to stand and walk for extended periods and lift up to 25‑30 lbs.

CORE COMPETENCIES

Executive Hospitality - Fine‑Dining Service - VIP Relationship Management - Wine & Beverage Knowledge - Event & Banquet Leadership - Service Excellence - Team Development - Discretion & Confidentiality - Attention to Detail - Operational Judgment - Service Recovery

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.