Captain

CAPTAIN

Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is
more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a familyinspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking
techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine
list that harmonizes with the energy of our cuisine and ambiance.

JOB OVERVIEW
Under the guidance of the Restaurant Manager and Chef Partner, take on key responsibilities to ensure
exceptional guest service, foster a high-performance culture among management and staff, and drive the success
and profitability of Lielle. This role will be instrumental in:
• Understand completely all policies, procedures, standards, specifications, guidelines and training
programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all service standards are consistently met and presented according to the restaurant’s
hospitality values.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and
cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance
with restaurant policies and procedures.
• Fill in where needed to ensure that the guest service standards are met and that the operations are run
efficiently.
• Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work
environment.
• Facilitate smooth opening and closing of shifts.
• Assist with running a smooth service and floating wherever and whenever needed.
• Partner with Restaurant Manager or Chef/Partner in staff training.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to
health, safety and labor requirements of the restaurant, employees and guests.
• Provide service suggestions to Restaurant Manager and Chef/Partner as needed.

WORKING CONDITIONS AND EXPECTATIONS
• Work schedules may vary between afternoon to late evening, weekends and holidays
• Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Always follow safety and sanitation rules and laws
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team to maintain and grow as an employee
• Be able to reach, bend, stoop and frequently lift up to 40 – 70 pounds.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 8 hours.

QUALIFICATIONS
• 21+ years of age
• High school diploma or equivalent
• Communicate and understand the predominant language(s) of the restaurant’s trading area
• Have elevated knowledge of service, food, and beverage, generally involving at least three years of frontof- house operations and/or assistant management positions
• Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft
Excel
• The ability to operate a POS system, preferably experience with Toast

Physical Requirements:
• Be able to reach, bend, stoop and frequently lift up to 40 - 70 pounds.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 8 hours.


This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.