Head Captain

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is in search of a Head Captain for its new opening: Blue Box Café by Daniel Boulud. The new luxury, high-end fine-dining cafe is located within Tiffany and Co. in midtown Manhattan.

The Head Captain is responsible for ensuring that all guests are well attended and that the service standards are maintained in the dining room. They are in charge of planning the seating order to maximize ensure timing and guest satisfaction. Theu must recognize VIP guests and critics and seek to build brand loyalty.

This staff member must maintain communication between the reservations/front desk staff, the kitchen and the rest of the dining room. The position requires strong food and wine knowledge and at least 3 years of service experience in a high volume environment. Must be proficient Resy user on the admin side.

If you are interested in the opportunity to be part of that growth within an organization whose values you share and that recognizes your dedication and hard work, then we invite you to apply!

 Essential Duties:

Reservations and front desk

• Ensure that all guests are quickly and politely greeted upon arrival
• Monitor all waiting times and minimize guests waiting in the lounge
• Supervise the seating plan so that guests are properly seated
• Make sure that phones are answered quickly and politely
• Ensure that prepaids orders and gift certificates are communicated to appropriate staff member
• Distribute reservation sheets
• Ensure that the coat check is covered at all times by the attendant
• Maintain an active participation in the dining room
• Delegate specific tasks, such as straightening up the restrooms

• Ensure that seating plan is arranged so it maximizes revenue without overloading the kitchen
• Implement strategies to resolve any high or low demand periods by opening up or restricting availability
• Make sure all reservations are confirmed
• Maintain waiting lists
• Balance over-booking with expected cancellation and no-show rates
• Check reservation log to ensure that proper procedures are consistently followed
• Solicit reservations in slow periods through personal contacts, regular guests, etc.

• Make staff aware of special needs and VIP guests, as well as the need for discounts and comps
• Get to know VIP’s
• Increase mailing list
• Follow the media (especially restaurant press) and keep up-to-date with cultural and social events in the city
• Address any problems that arise dealing with reservations and the front desk department

• Teach necessary employees proper language to employ in specific situations
• Greet guests when they arrive and thanking them when they leave
• Telephone answering
• Taking reservations
• Accompanying guests to the bar while table is being prepared
• Train employees to follow proper reservations and front desk procedures
• Conduct performance appraisals of front desk staff on a regular basis

• Communicate to staff about any VIP guests and arrangements to be made for them
• Collect input from staff concerning any issues that need to be addressed
• Maintain a daily log book that includes any important incidents, complaints, or messages for the next shift
• React to dissatisfied guests, taking appropriate action
• Communicate with the dining room directors
• Supervisory
• Supervise front desk/reservationist staff

 Competencies & Qualifications:

• Strong knowledge of French cuisine and wines
• 3 years of service experience in a high-volume or fine dining environment
• Proficiency in OpenTable and Resy
• Pleasant demeanor and professional composure
• Positive and clear written and oral communication skills
• Ability to engage guests successfully, build a relationship, and create a warm and welcoming environment
• Impeccable grooming as defined by management and dress code

Position requires:

• Daytime and weekend availability
• Reference check

The Dinex Group is an Equal Opportunity Employer and is committed to workplace free of discrimination and harassment.

Salary : $15 - $20