Captain / Lead Server

Position Purpose

The Floor Captain serves as a senior member of the front-of-house team, responsible for supervising service staff, upholding the quality of food and beverage presentation, and ensuring smooth day-to-day restaurant operations. This individual will lead by example, maintain service excellence, and handle customer and team concerns with professionalism and discretion.

Must be able to work Tuesdays, Wednesdays and Weekends.  Key Responsibilities/Accountabilities
Leadership & Oversight

• Act as Manager on Duty when leadership is not present.

• Supervise front-of-house team during assigned shifts, ensuring all staff adhere to service standards and complete assigned duties.

• Support training and onboarding of new hires, guiding them through the service standards and team expectations.

• Maintain daily floor presence, responding to guest needs and directing staff as needed.

Service & Hospitality

• Uphold excellent hospitality standards by creating a warm, attentive, and personalized guest experience.

• Assist with flow of service, ensuring sections are running efficiently and guests are being attended to promptly.

• Use guest feedback to improve service and address issues in real time.

• Maintain strong relationships with regulars and promote guest loyalty.

Operational Responsibilities

• Monitor food and beverage quality during service and promptly address any inconsistencies or issues.

• Handle guest complaints or service concerns in the moment, escalating to management when necessary.

• Assist with opening/closing procedures, ensuring cleanliness, proper setup, and compliance with all policies.

• Ensure side work, cleaning checklists, and daily team duties are completed and maintained throughout shifts.

Communication & Reporting

• Relay shift notes, service issues, or staff concerns to the General Manager in a timely manner.

• Participate in pre-shift meetings and help communicate menu changes, specials, and service focus points.

• Provide brief shift recaps or logs when acting as Manager on Duty.

Requirements

• Proven ability to lead a team in a fast-paced restaurant setting.
• Strong communication and interpersonal skills.
• Deep knowledge of Trad Room’s food and beverage offerings.
• Experience handling guest concerns with poise and professionalism.
• NYC Food Handler’s Certificate (or willingness to obtain within 30 days).
• Availability to work evenings, weekends, and holidays as needed.
• 2 - 3 years of experience in a similar role/responsibility 

Compensation

This role will be compensated at $14/hour and tips

This position is part time/fulltime, working at least 3 shifts per week.

When applying, please attach a brief summary/ letter of interest with your resume.