Captain

Boka Restaurant Group   and the   Chicago Athletic Association   are currently seeking   a   Captain   to join their team at the Ives!

Please note this role's schedule requires weekend availability. 2 years of Fine Dining experience preferred. 

The Captain   provides friendly ,  personalized, and responsive service to create an exceptional dining experience. Describes menu and beverage pairing options, is prepared to give knowledgeable answers to questions about the menu and wine/beverage list, and can make suggestions based on guest preferences, takes orders, serves food, and pre-emptively makes sure customers have everything they need to enjoy their meals. Responsible for coordinating work in close communication with the entire restaurant team to provide personalized dining experiences that meet or exceed guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. Observes guests to ensure they are satisfied with food and service, responds to additional requests, and communicates these to the rest of the service team. Prepares checks and accepts payment. Assists the bus person in stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting the restaurant between services and after the last guests have departed.

• Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, paid sick leave, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments! 

 

• About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here:  

Specific Tasks:

• Assist the restaurant service team in greeting guests in the waiting area, serving beverages, aperitifs, and passing hors d’oeuvres as we wait for all of our guests to arrive for each seating. 
• Is prepared to describe the menu and overall experience, and answer any questions about food, drink, or the restaurant itself. 
• Provide detailed descriptions and recommendations for any food and beverage items as required based on guest preference. 
• Take food or drink orders from guests. 
• Ask about any allergies or dietary restrictions, and communicate with the Midosuji team about any allergies or dietary restrictions following the restaurant's allergy procedures.
• Check guests’ identification, if necessary, to ensure that they meet the minimum age requirements for consumption of alcohol. 
• Monitor and observe guests' dining experience to anticipate guests' needs, and ensure guests are satisfied with the food, beverage, and service. It is our goal for guests never to have to ask for anything.
• Act promptly and courteously to correct any issues or problems that arise during service and communicate these issues to the entire team.
• Ring in drinks to the bar and serve drinks to guests, running drinks as they are ready.
• Present and pour wine for guests, adhering to the wine service standards of the restaurant. 
• Prepare checks, collect accurate payments, and enter tips correctly. 
• Enter orders accurately into the POS per standards set by the restaurant. 
• Accurately prepare checkout at the end of your shift following cash handling procedures set by the restaurant. 
• Properly set the pace of the meal by firing items appropriately to the kitchen and bar. 
• Maintain constant communication with the restaurant team, keeping them aware of any guest communication, preferences, or issues. 
• Oversee and assist with clearing and resetting between courses as well as maintenance of beverage, wine, and water service. 
• Maintain cleanliness of the dining counter during service. 
• Offer additional beverages throughout the meal and coordinate with the rest of the Midosuji team to ensure proper order and standards of service. 
• Serve food to guests from the dining counter and the main kitchen. 
• Maintain communication with the Midosuji manager, keeping them aware of any issues, concerns, and timing at your
• Assist in areas outside of your assigned station during service. 
• Help seat guests when needed.
• Maintain a clean service station throughout the service. 
• Complete daily opening & closing “side work” assigned by the management team. 
• Comply with all safety and sanitation (including handwashing) guidelines and procedures.
• Attend all scheduled meetings and offer suggestions for improvement. 
• The restaurant operates on a five-day-per-week schedule with a very small team. Consistent and reliable attendance is required and essential. 
• To ensure service standards always assist guests and the service team with anything they may need, even if it falls outside of “your responsibilities”. At the restaurant, there is no such thing as “not my job”; everyone assists everyone else with anything they may need to serve our guests.

Physical Requirements

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces

Expectations:

• Hospitable.   We are known for exceptional guest service in all of our pursuits, and it is your job to uphold these high standards and to find ways to go above and beyond the guests’ expectations.

• Positive, Personable, and Professional .   As we all work closely together, we always want to bring positive energy to the It is important to clearly, politely, directly, and effectively communicate with your team, managers, and guests. 

• Flexible . This is of utmost importance, as the restaurant industry can be very Be willing to do what is asked of you if it benefits the Group as a whole.

• Accountable and Responsible.  We each hold ourselves accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions.

• Solution   We work in an extremely fast-paced environment and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions.

• Ambitious and Self   We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you are able to receive feedback—both positive and constructive criticism—in order to succeed, grow, and develop within your roll and continue to move forward within the company.

• An Ambassador of   Perhaps most importantly, we expect all staff of Boka Restaurant Group, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!

 
Boka Restaurant Group is an equal opportunity employer.