Now Hiring — ALL Front of House!!

Very Delicious Group | Sherman Oaks, CA

Captain · Back Waiter · Host · Expeditor · Food Runner · Bartender

New modern Mediterranean/Middle-Eastern fine dining concept opening in Sherman Oaks — the second act of a family restaurant that has been in this room for 40 years. Led by a Michelin-trained Chef-Owner.

We are transforming a restaurant that has been a long-standing landmark and building the best restaurant in the Valley. Not a good one. Not a well-reviewed one. The best one. That is the actual goal, stated plainly.

We are building the front of house from the floor up. We are looking for people who take service seriously as a craft — not as a job between other jobs.

We are hiring for the following positions:

Captain (Waiter/waitress/Server)
Back Waiter (Busser)
Host / Hostess
Expeditor
Food Runner / Polisher
Bartender

What we expect from every position

These standards apply to all roles listed below.

• A genuine love of food, wine, and hospitality
• Detailed knowledge of the menu, and the discipline to stay current as it changes
• Fluency with our POS system
• Composure under pressure and a professional, accommodating manner at all times
• Immaculate grooming, uniform, and hygiene
• Reliable adherence to your posted schedule
• Immediate communication with management when a problem appears — we would rather hear it early than clean it up late
• Careful handling of china and glassware
• A clean, organized station, all service long
• Willingness to assist other stations when asked

Please review the job descriptions below, we will review your application, and upon interviewing will let you know which positions you qualify for.

Captain

The Captain is the single most important role in caring for the guest. You own the table from greeting to goodbye, and you are the identifiable representative of this restaurant’s food, wine, and hospitality.

You will:

• Take all guest orders and guide guests through the menu with genuine enthusiasm and accurate detail
• Oversee flatware, glassware, and extras marked for every course
• Execute food delivery with your Back Waiter, and beverage service to proper wine service standards
• Supervise clearing and mise en place for the next course
• Communicate daily specials before the guest asks, and up-sell with tact rather than pressure
• Know what the guest needs, what they want, and what they don’t yet know they want
• Handle all computer operations for your station; all handling of gratuities takes place out of public view
• Remain on the floor during service, leaving only when direct correspondence with the kitchen requires it
• Anticipate needs and turn good service into an experience the guest remembers

You need: 2–3 years in a similar position or related field experience. Strong wine and spirits knowledge, including the ability to pair wines by the glass with menu items and to speak to our house cocktails — ingredients and taste. Strong communication skills and immaculate presentation. The ability to multi-task and coordinate across the team without losing the thread.

Back Waiter

The Back Waiter is the Captain’s second set of hands and the reason a table never waits. Done well, this position is the fastest path to Captain in our house.

You will:

• Set, mark, and reset tables for each course
• Maintain water, bread, and butter service without being asked
• Run and deliver food alongside the Captain, using correct table positions
• Clear courses cleanly and quietly, and reset mise en place for what comes next
• Polish glassware, silver, and china, and keep par levels stocked through service
• Support the Captain’s timing and flag anything at the table that needs their attention
• Complete opening, running, and closing side work

You need: 1+ year in a full-service or fine dining restaurant, or comparable experience with a real appetite to learn. Physical stamina, a fast pace, and the composure to move quickly without looking rushed.

Host

The Host is the first and last impression of the restaurant. The tone of the entire meal is set in the first fifteen seconds at the door.

You will:

• Greet and seat every guest with warmth and genuine welcome
• Manage the reservation book, waitlist, and seating flow so that no station is buried and no table sits empty
• Answer phones and reservation inquiries with accuracy and hospitality
• Record and communicate guest allergies, dietary restrictions, occasions, and preferences to the floor and kitchen
• Manage the pace of seating in coordination with management and the kitchen
• Maintain the entry, host stand, and coat area to the same standard as the dining room
• Handle waits, delays, and difficult conversations gracefully and without defensiveness

You need: 1+ year hosting or guest-facing experience, ideally in a full-service restaurant. Excellent phone and written communication. Comfort with reservation software. Grace under pressure on a full Saturday night.

Expeditor

The Expeditor is the bridge between the kitchen and the floor. Nothing leaves the pass without your eyes on it.

You will:

• Call and coordinate ticket timing between kitchen and dining room
• Inspect every plate for accuracy, temperature, presentation, and cleanliness before it leaves the pass
• Track and enforce allergy and dietary modifications on every relevant ticket
• Coordinate course pacing with Captains so that tables fire and land correctly
• Keep the pass organized, stocked, and clean throughout service
• Communicate delays, 86s, and problems immediately, in both directions

You need: 2+ years in a fine dining or high-volume kitchen or dining room. Detailed knowledge of the menu, including every component and allergen. A calm, clear voice under pressure and the confidence to hold a plate back when it isn’t right.

Food Runner

The Food Runner delivers the kitchen’s work to the guest exactly as the kitchen intended it.

You will:

• Deliver plates promptly and accurately, using correct table positions
• Describe each dish clearly and confidently when presenting
• Coordinate with the Expeditor and Captains so food lands at the right moment
• Assist with clearing, resets, and mise en place between courses
• Maintain the pass, runner stations, and service areas
• Complete assigned opening, running, and closing side work

You need: 1+ year running food or comparable restaurant experience. The ability to carry multiple plates safely and to memorize a changing menu quickly. Stamina and a genuine sense of urgency.

Bartender

The Bartender runs a program, not just a station — you are serving the bar and the entire dining room at once.

You will:

• Execute house cocktails consistently and to spec, every time
• Serve the well for the floor and keep pace with the dining room without letting bar guests feel secondary
• Provide full food and beverage service to guests seated at the bar
• Speak to the wine list, spirits, and cocktails with real knowledge and pair confidently
• Manage bar prep, batching, garnish, ice, and par levels
• Maintain accurate inventory, minimize waste, and report shortages early
• Keep the bar spotless and orderly, in full view of the guest, all service long
• Serve alcohol responsibly and in full compliance with California law

You need: 2–3 years bartending in a full-service or craft cocktail program. Strong spirits, wine, and classic cocktail knowledge. Speed, accuracy, and a hospitable presence behind the bar. California RBS (Responsible Beverage Service) certification required.

Compensation and details

• Compensation: $18.42 - $62 ( Including tips)
• Schedule: full-time / part-time; days and evenings; weekends and holidays required
• Benefits: Family Meals, Dining Discounts, Paid Sick Time, Nearby Street Parking!
• California Food Handler Card required within 30 days of hire.
• Must be legally authorized to work in the United States.
• Must be able to stand and walk for extended periods and lift up to 40 lbs.

How to apply

Applicants send your resume and a short note about why this room interests you to:.

We are an equal opportunity employer. We consider all qualified applicants without regard to any protected characteristic under federal, state, or local law.