Job Description

More information about HRC International here.

Located in San Francisco’s vibrant Inner Sunset neighborhood, just steps from the iconic Golden Gate Park, Caché combines French roots with Michelin-star expertise to offer seasonal dishes that are both refined and imaginative. Our ever-changing menus for brunch, lunch, and dinner feature the Bay Area’s best ingredients—from fresh-caught seafood to farm-fresh vegetables—while adding creative twists to beloved French classics.

Training Plan:

• Orientation (0,5 month):
  You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
• Host (1,5 months): You will learn responsibilities of the restaurant host as they will gain a deep understanding of the restaurant business levels, managing the flow the restaurant guests. The participant will have to learn how and where to seat guests, in accordance with business flow, to set the serving team up for success. Additional skills that will be learnt include phone etiquette and managing the restaurant reservation system.
• Server (5 months): You will begin this phase by learning the restaurant’s service standards, menu knowledge, and point-of-sale system. Initial training will focus on understanding proper service sequence, table setup, and effective guest interaction techniques. As training progresses, increasing responsibility will be taken on for managing a section, including greeting guests, taking orders, delivering food and beverages, and ensuring overall guest satisfaction. Skills will be developed in upselling, course timing, and coordination with kitchen and bar teams to support efficient service flow. Additional exposure will include handling guest inquiries, supporting basic service recovery, and maintaining service standards during high-volume periods. By the end of the rotation, confidence in full-service execution, strong communication skills, and the ability to contribute to a consistent, high-quality dining experience will be demonstrated.
• Sommelier (5 months): You will learn the financial and planning side of wine cellar operations; learn sales processes, training methods, vendor negotiations, and relationships with restaurant and culinary management; learn the operations of the restaurant and assist with pre-shift meetings, daily and weekly forecasting, scheduling and staffing, payroll procedures and adjustments, requisition procedures, and revenue reporting; assist Head Sommelier in the service and management standards; assist implementing training; learn to evaluate quantity during operation; learn to provide support and guidance to junior members of the team and assist in training.

Job Requirements

• You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Rcent relevant work experience in the (ultra) luxury hotel or restaurant industry

OR

• You have 5 years of recent relevant work experience in the (ultra) luxury hotel industry

Skills