Banquet captain Jobs in New York, NY

Role Overview

The Captain (Server) is a senior front-of-house service professional responsible for delivering a refined, seamless dining experience that reflects the standards of Michelin-starred OIJI MI. This role requires deep menu knowledge, polished guest engagement, precise service execution, and the ability to lead a section independently while supporting overall floor operations.

Captains act as ambassadors of the restaurant, ensuring that every guest interaction aligns with OIJI MI’s hospitality philosophy, culinary vision, and service standards.

Core Responsibilities

Guest Experience & Service Execution

Deliver attentive, polished, and knowledgeable table service throughout the full dining experience

Guide guests through the prix-fixe menu, à la carte offerings, and beverage selections with confidence and clarity

Anticipate guest needs and proactively resolve issues to ensure a seamless experience

Maintain composure and professionalism in a high-volume, high-expectation service environment

Menu & Beverage Knowledge

Maintain comprehensive knowledge of food, beverage, wine, and spirits offerings

Accurately describe ingredients, preparation methods, dietary considerations, and cultural context when appropriate

Execute wine service to proper standards, including decanting and pairing recommendations (when applicable)

Operational Excellence

Manage assigned section efficiently, ensuring proper pacing, communication, and coordination with the kitchen and bar

Execute opening, running, and closing side work to established standards

Accurately input orders into the POS system and manage checks with precision

Uphold cleanliness, table maintenance, and dining room presentation throughout service

Team Collaboration

Communicate clearly with hosts, runners, bussers, bartenders, and management to maintain smooth service flow

Support junior servers and FOH staff by modeling service standards and professionalism

Participate in pre-service meetings, tastings, and ongoing training initiatives

Compliance & Standards

Follow all health, safety, and sanitation guidelines

Adhere to company policies, service protocols, and brand standards

Maintain punctuality, preparedness, and professional appearance at all times

Qualifications & Experience

Minimum 2 years of experience in a fine dining or upscale casual dining environment

Prior experience in Michelin-starred or tasting-menu restaurants strongly preferred

Strong understanding of hospitality fundamentals, service choreography, and guest relations

Wine knowledge and / or sommelier training a plus

Excellent communication, multitasking, and organizational skills

Ability to stand for extended periods and lift items consistent with service needs

Work Expectations

Flexible availability, including evenings, weekends, and holidays

Ability to work calmly and efficiently under pressure

Commitment to consistency, precision, and continuous improvement

Equal Employment Opportunity Statement

We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, national origin, age, disability, or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing non-discrimination in employment.