Start Date: November 1st, 2023

Who We Are

At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that

challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are

committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire.

We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual

orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

About Atelier Crenn

Dominique Crenn opened Atelier Crenn, an ode to “poetic culinaria,” with her business partner Juan Contreras in

January 2011. The restaurant achieved its first Michelin Star that same year and garnered a second the following year. In

2018, Atelier Crenn became the first female-led, US restaurant to receive three Michelin Stars. Since then, Chef Crenn’s

flagship restaurant has evolved, now telling the story of California through food, highlighting local fish, seafood, and

produce from its own regenerative farm in Sonoma.

Main Role

The Service Director oversees all positions in the Front of House (FOH). They guarantee that the service standards of the

restaurant are consistently met. The Service Director is a host, sommelier, back waiter, a manager and the go-to person

for setting service standards.

The Service Director is responsible for communicating and coordinating all service changes/steps of service to the team

and ensuring that all guests receive impeccable service throughout their experience at Atelier and Bar Crenn.

The Service Director will ensure the dining room is set properly, service pieces are in the correct order/place and are

maintained. They are also responsible for the training and growth of the Maitre’D in their role.

Qualities & Skills Required:

? 1-3 years experience in restaurant management

? 1-3 years experience in Michelin-rated restaurants

? Skilled in Michelin-level tableside service

? Exceptional knowledge of food and wine

? Familiarity with luxury hospitality guest service practices

? High functioning command of the English language

? Intermediate knowledge of relevant languages in the field of wine

? Fluent in a coaching and mentorship style of leadership

? Strong skills in Microsoft and Google Suite

? Working knowledge of accounting and cost management

? Charming and well-spoken

? Warm and welcoming

? Ability to multitask with ease and elegance

Responsibilities:

Service:

? Ensure the restaurant cleanliness and organization tasks are being completed by FOH staff

? Review daily reservations and flag VIPs

? Complete daily research on all guests and educate team on important details

? Meet with the kitchen team daily for the service meeting to discuss changes in the menu

? Ensure Maitre’D assigned tables appropriately

? Be present on the floor during service, guidance, and involved in the flow of service throughout the evening

? Execute menu presentation during service, communicating any information pertinent to the guest experience

regarding restrictions, preferences, special needs, etc.

? Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal

of elevating the guest experience in every interaction

? Maintain good customer and public relations within the community

? Remember names and faces of regular guests — and greet them by name

? Provide logistical support packing items for offsite events

Assist Assistant General Manager (AGM) in following tasks:

? Create improvements to the flow of service throughout the guest experience

? Assist with restaurant opening and closing duties

? Ensure proper training of new hires

? Report on guest complaints and suggest resolution

Mentorship:

? Work in tandem with the team members and provide service training once a week

? Create a monthly training quiz on new and relevant information

? Create Blue Belle Farms training plan, incorporating notes about the Farm for one line up meeting a week

? Create Service onboarding training plans for staff, including study materials, quizzes and SOPs

? Coordinate with the AGM for updated Food Bible and with the Wine Director for updated wine pairing matrix

sheets

? Provide direction, coaching and leadership in a succinct and respectful manner

? Contribute to the employee development of new team members through the education of Dominique Crenn’s story

and the Philosophy of Atelier Crenn.

? Encourage and mentorship FOH staff to enrich and strengthen their skills and knowledge in the company’s tools,

service pieces and service standards.

Management:

? Assist the General Manager (GM) in hiring new team members

? Maintain thorough knowledge of all wine, saké, beer, teas, coffees, and all non-alcoholic beverages

? Maintain thorough knowledge of all service standards, food descriptions and equipment

? Attend all food/beverage and management training classes

? Be able to assist every member of the FOH staff in all service facets

Inventory/Admin:

? Work with the AGM on the inventory of all service pieces, china, utensils and silverware

? Manage a breakage log of all service pieces and communicate with the AGM about needed items for purchase

review

? Maintain an inventory of all dining room service pieces and a budget of purchasing for the dining room when

necessary, all based on approval from the GM

Culture

? Reflect in the Atelier Crenn mission statement. Always show a positive attitude and energy in front of the team

? Represent Atelier Crenn professionally through your personal appearance, communication, and respect for others

and follow through. Strive to exceed standards of cleanliness

? Be a Brand Ambassador of the restaurant and our core values: humanity, excellence, artistry, sustainability, equity

? Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public

attention

? Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems

or issues. Be open and receptive to necessary changes in priorities

? Strive to elevate your personal performance and maintain the standards of quality expected by Crenn

Restaurant Management

Michelin-rated restaurants

Michelin Rated Restaurants

Michelin-level tableside service

Michelin Level Tableside Service

Knowledge of food and wine

luxury hospitality guest service practices

Proficiency in English

command of the English language

knowledge of relevant languages in the field of wine

Coaching and Mentorship Leadership Style

Coaching and Mentorship

Coaching and Mentorship Leadership

Microsoft and Google suite

Microsoft and Google Suite Skills

accounting and cost management

Effective communication skills

Multitasking

restaurant cleanliness and organization

Vip Customer Service

Service Cleanliness and Organization

customer and public relations

Problem Solving

VIP Guest Identification

Training and Development

Researching Guest Details

Leadership

Name and Face Recognition

Inventory Management

Menu Presentation

Integrity and Honesty

Positive Attitude

Logistical Support for Events

Improving Service Flow

Relationship Building

Communication

Logistical Support for Offsite Events

Integrity

Improving Flow of Service

Resolution of Guest Complaints

Collaboration

Employee Development

Quality Standards

Training and Onboarding

Wine and Beverage Knowledge

Knowledge of Wine, Saké, Beer, Teas, and Non Alcoholic Beverages

Positive Attitude and Energy

Brand Ambassadorship

Professional Representation

Performance Excellence

Collaboration and Problem Solving

Maintaining Quality Standards

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