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

InterContinental Hotels Group; Santa Monica (CA); Presencial; USD 27.000 - 38.000; Jornada completa

Descripción de la vacante

Regent Santa Monica Beach, part of IHG Hotels & Resorts’ luxury portfolio, seeks a Restaurant Captain to supervise dining room service and mentor the team at Regent Santa Monica Beach. You will drive guest satisfaction, lead service excellence, and ensure consistency with wine, beverage, and menu standards.

You will report to the Restaurant General Manager, collaborate with sommeliers and culinary leadership, and maintain a professional, polished atmosphere while upholding safety and cleanliness

Formación

• 3-4 years of fine dining leadership experience.
• Minimum 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• MS Level II certification is preferred.

Responsabilidades

• Motivate and mentor staff to deliver exceptional hospitality.
• Resolve guest issues and describe menu items and wine.
• Oversee front-of-house service and ensure smooth operations.
• Take ownership of station: greeting, seating, running, bussing, and resetting.
• Coordinate with captains, sommeliers, and managers to ensure FOH/BOH communication.
• Maintain cleanliness, safety, and standards in dining room.

Conocimientos

Fine dining leadership

Dining room experience

Guest service excellence

Attention to detail

Cash handling / POS familiarity

Educación

High school diploma or equivalent

Herramientas

POS system

Microsoft Office

Descripción del empleo

Regent Santa Monica Beach, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, presents a new era of indulgence offering 167 opulent guest rooms and suites. Introduced at a generous 720 square feet, rooms feature spa-like and luxurious bathrooms complete with a soaking tub, walk-in rain shower, double vanity and Perricone MD products, alongside thoughtful mementos through distinct Regent hallmarks.

At the heart of Regent Santa Monica Beach’s food and beverage program is Orla and Orla Bar, created by James Beard Award-winning chef and restaurateur Michael Mina. Showcasing vibrant Mediterranean and Middle Eastern–inspired cuisine, Orla brings bold flavors, fresh seafood, and elevated hospitality to the Southern California dining scene, drawing inspiration from Mina’s Egyptian heritage and the spirit of coastal markets. Orla Bar complements the restaurant with a refined social atmosphere, featuring expertly crafted cocktails and light bites in an elegant setting at the center of the hotel. Additional dining experiences include Azure Bar, offering sophisticated poolside dining and oceanfront cocktails, and Sweet July Café, developed in collaboration with Ayesha Curry, serving thoughtfully curated coffee, tea, and casual fare. Together, these concepts establish Regent Santa Monica Beach as one of Los Angeles’ premier culinary destinations.

Job Summary:

Primarily responsible for floor supervision within the restaurant, the Captain’s job is to motivate and mentor staff, inspire & delight our guests and commit themselves to fostering an environment of excellence in food, wine & service. Duties include resolving guest issues, making menu suggestions, delivering food and drinks tables, describing the dishes to guests, recommending wine selections, overseeing service staff, monitoring guest satisfaction and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professionalwith excellent knowledge of food and alcoholic beverage selections and service standards.Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

A little bit about your day:

Reporting to the Restaurant General Manager every day is different, but you’ll mostly:

• Promote the Restaurant Group and Regent’s service philosophy and style through our people attributes.
• Deliver exceptional hospitality to all guests, ensuring attentive, polished, and courteous service at all times.
• Understand and perform job duties to the expectations of Orla and the restaurant Service, Food, Beverage, and Wine manuals.
• Oversees and assists the front of house team with all elements of service. Take ownership of their station, knowing the names and preferences of their tables, greeting, seating, running, bussing, re-setting, etc.
• Executes and facilitates service in cooperation with other captains, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
• Ensure the completion of all opening and closing side work.
• Describes dinner features as needed, including menu changes and daily additions.
• Follows through and communicates with Management team/Chef on VIP procedures and special requests.
• Conducts continuous training with service team and provides complete training for all new hires. Teaches the duties of each position, the disciplines in this manual and the standards.
• Participate in Pre-Shift meetings and learn new menu items.
• Welcome all guests and ensure they receive responsive, professional, and gracious service.
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with server to ensure communication about wants and needs of guests.
• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
• Assist Servers with Wine sales to achieve revenue goals
• Assists the Chef in expediting the food to the dining room.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
• Maintain a clean, safe environment in the Dining Room and all service stations.
• 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.

Requirements:

• 3-4 years of fine dining leadership experience.
• Minimum 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive Food and Wine knowledge
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Possess excellent basic math skills and can operate a cash register POS system and Microsoft-based computer systems.
• Familiarity with Microsoft Office Suite of products and strong financial acumen.
• Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
• MS Level II certification is preferred.
• This position necessitates participation in a pooled tip system, where you contribute to tipping out the support staff and other essential colleagues.

What you can expect from us:

The hourlypay rate for this role is$23.40, plus tips. This rate is only applicable for jobs to be performed atRegent Santa Monica Beach. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We mayultimately pay more or less than the posted range, and the range may be modified in the future. A colleague’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.