Job Description

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Sommelier/Captain 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. General Expectations Act with integrity, honesty and knowledge that promote the culture, values of Bourbon Steak. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners. Required Qualifications 3-4 years of fine dining leadership experience. Knowledge of service and food and beverage, generally involving at least 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions. Cleanliness, organization, and the ability to work well in a team situation are crucial to this position. Extensive Food and Wine knowledge Must be minimum age to serve alcohol. High school or equivalent education required. Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems. Familiarity with Microsoft Office Suite of products and strong financial acumen. Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools. Responsive to constructive feedback from Chefs and Managers. MS Level two certification is preferred. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net. #J-18808-Ljbffr Mina Group

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