Captain

5 years

l'abeille is a 54 seat Michelin starred French Bistronomy Restaurant in the heart of lower Manhattan in Tribeca headed by Chef Mitsunobu Nagae, who has extensive experiences in haute cuisine at multiple Michelin-Starred restaurants in Tokyo (L'Osier, Chateau Restaurant Joel Robuchon), Paris (Ledoyen), and New York (L'Atelier de Joel Robuchon, Shun). His vision for the Restaurant is to provide the kind of food one would be served at great restaurants in France - highest quality food served in a friendly, non-formal environment is the core concept of our dining experience.

This is an excellent opportunity for hospitality professionals looking to advance their career. The ideal candidate will have a keen understanding of the fundamentals of French food, wine and service standards as well as a professional demeanor and, most importantly, the desire to learn and potential for growth in the company. A hospitality or culinary degree is preferred, but not required.

Job Details
We are looking for a highly motivated and experienced professional to join our team, who have personal love of and commitment to world-class hospitality is a must. You should have strong fine dining experience and be accustomed to providing detail-oriented service in a demanding and busy restaurant setting.

The Captain is responsible for serving guests in a warm, accommodating and professional manner to ensure total guest satisfaction. They are in charge of a specific station and should always be present on the floor making sure that service runs smoothly.

If you are interested in joining a company that values dedication, hard work and a commitment to genuine hospitality, please submit your updated resume.

Compensation: Hourly ($16.50) plus tips

Estimated Weekly Tips: $2,000

Knowledge of French Cuisine

Ability to work in a fast paced environment

Strong Communication Skills

Team Collaboration

Adaptability

Customer Service Orientation

Attention to Detail

Problem Solving Skills

Time Management

Ability to Handle Stress

leadership potential

Commitment to Continuous Learning

Culinary Knowledge

Interpersonal Skills

Professionalism

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