Lead Captain

The Lead Captain serves as the senior front-of-house hospitality leader for Executive Dining and high-profile corporate events. This role delivers a highly personalized, discreet, and elevated service experience for executive leadership, EMTs, VIP guests, and their support teams. Combining fine-dining expertise, executive relationship management, beverage and wine knowledge, event execution, and team leadership, this position ensures every aspect of the guest experience reflects the highest standards of hospitality, professionalism, and operational excellence.

COMPENSATION:
The Hourly rate for this position is $35.00 to $45.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS:
Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

For more information about Aramark benefits,  Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

• Serve as a primary hospitality liaison for executive leadership, EMTs, VIP guests, and their support teams, building trusted relationships and maintaining awareness of individual service preferences.
• Anticipate guest and executive needs and deliver personalized, intuitive, and discreet hospitality while maintaining the highest level of professionalism and confidentiality.
• Lead and direct waitstaff in daily Executive Dining operations, ensuring consistent execution of elevated service standards across all meal periods, private dining, and events.
• Lead the front-of-house execution of executive meals, formal dinners, receptions, board-level functions, and other high-profile events from pre-service planning through completion.
• Partner closely with culinary leadership to review menus, presentation, service style, and overall dining experience, providing informed feedback to ensure offerings are appropriately elevated for the audience and occasion.
• Provide knowledgeable guidance on wine, spirits, beverage service, pairings, and proper wine presentation and service; make recommendations aligned with menus, events, and guest preferences.
• Establish and uphold standards for sequence of service, tabletop presentation, dining etiquette, pacing, guest recognition, beverage service, and service recovery.
• Conduct pre-service briefings to ensure the service team understands menus, ingredients, allergens, beverage offerings, VIP preferences, event details, and service expectations.
• Serve as the final front-of-house quality check for executive dining rooms and event spaces, ensuring presentation, mise en place, cleanliness, and readiness prior to guest arrival.
• Assign workstations, sections, and responsibilities based on daily volume, executive needs, and event requirements; adjust deployment in real time as business needs evolve.
• Train, coach, and mentor new and current waitstaff in fine-dining techniques, executive presence,…