Benefits:
Dental insurance
Employee discounts
Health insurance
Vision insurance
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.