Restaurantkapitän

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. 

Poised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Café debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship. For more information visit RegentSantaMonicaBeach.com. 

Job Summary:

Primarily responsible for floor supervision within the restaurant, the Captain’s job is to motivate and mentor staff’s wine knowledge, 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 professional with 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 Director of Restaurants and Restaurant Assistant 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.

What we need from you: 

• 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 hourly pay rate for this role is $22.00 to $24.00/hr, plus tips. This rate is only applicable for jobs to be performed at Regent 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 may ultimately 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.

Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

Join us and you’ll become part of the global IHG family – and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve.

In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.

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