Restaurant Captain - Regent Santa Monica Beach

About Us:

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 thoroug