Michael Mina
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, complemented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region's finest ingredients.
Captain Primarily responsible for floor supervision within the restaurant, the Captain’s job is to motivate and mentor staff, enhance wine knowledge, inspire & delight our guests, and foster an environment of excellence in food, wine & service. Duties include resolving guest issues, making menu suggestions, delivering food and drinks tableside, describing 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 operate effectively as part of a team, communicate clearly, ensure smooth service operations, and uphold quality service standards.
GENERAL EXPECTATIONS:
Act with integrity, honesty, and knowledge that promote the culture and values of Bourbon Steak.
Ensure all guests feel welcome and receive responsive, professional, gracious service at all times.
Maintain clean and organized work stations aligned with the restaurant’s philosophy, culture, and standards of excellence.
Identify or seek areas for staff and restaurant improvement and propose positive solutions.
Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Fully understand all programs, procedures, standards, and training materials.
Align with the philosophy of management and ownership, demonstrating attention to detail and adherence to policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
3-4 years of fine dining leadership experience, with 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 are crucial.
Extensive food and wine knowledge.
Must be of legal age to serve alcohol.
High school diploma or equivalent required.
Strong dedication to learning and motivation to progress in a fine dining environment.
Excellent basic math skills and ability to operate a POS system and Microsoft-based computer systems.
Familiarity with Microsoft Office Suite and strong financial acumen.
Impeccable grooming, good hygiene, good posture, and proper 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 diverse backgrounds and ideas. Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. For reasonable accommodations during the application or interview process, or to perform essential job functions, please contact Mina Group Human Resources via email at
[emailprotected] .
#J-18808-Ljbffr
Captain Primarily responsible for floor supervision within the restaurant, the Captain’s job is to motivate and mentor staff, enhance wine knowledge, inspire & delight our guests, and foster an environment of excellence in food, wine & service. Duties include resolving guest issues, making menu suggestions, delivering food and drinks tableside, describing 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 operate effectively as part of a team, communicate clearly, ensure smooth service operations, and uphold quality service standards.
GENERAL EXPECTATIONS:
Act with integrity, honesty, and knowledge that promote the culture and values of Bourbon Steak.
Ensure all guests feel welcome and receive responsive, professional, gracious service at all times.
Maintain clean and organized work stations aligned with the restaurant’s philosophy, culture, and standards of excellence.
Identify or seek areas for staff and restaurant improvement and propose positive solutions.
Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Fully understand all programs, procedures, standards, and training materials.
Align with the philosophy of management and ownership, demonstrating attention to detail and adherence to policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
3-4 years of fine dining leadership experience, with 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 are crucial.
Extensive food and wine knowledge.
Must be of legal age to serve alcohol.
High school diploma or equivalent required.
Strong dedication to learning and motivation to progress in a fine dining environment.
Excellent basic math skills and ability to operate a POS system and Microsoft-based computer systems.
Familiarity with Microsoft Office Suite and strong financial acumen.
Impeccable grooming, good hygiene, good posture, and proper 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 diverse backgrounds and ideas. Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. For reasonable accommodations during the application or interview process, or to perform essential job functions, please contact Mina Group Human Resources via email at
[emailprotected] .
#J-18808-Ljbffr