Be part of a team that sustains exceptional guest experiences through hundreds of small, executed details; your situational awareness, upbeat energy, and commitment to systems will keep service running smoothly on our busiest nights.

Responsibilities

- Provide attentive, polite, and knowledgeable front-of-house service during evenings and weekends
- Anticipate guest and teammate needs; move proactively to relieve pressure during peak service
- Execute established service procedures and standards consistently to maintain quality and flow
- Maintain high standards of cleanliness, grooming, and station organization throughout shifts
- Communicate clearly and positively with team members to coordinate service and resolve issues
- Multitask effectively—manage tables, orders, and side work without dropping details
- Learn menu and beverage offerings (wine and food) and educate guests with confidence or a willingness to study on your own time
- Participate in training, shadow shifts, and feedback cycles to continuously improve performance

Requirements

- Availability and willingness to work evenings and weekends (non-negotiable)
- Valid Serve it Right liquor certification (or equivalent) at hire




- Valid Food Safe Handling certification at hire
- Demonstrated attention to detail and consistent execution of procedures
- Strong situational awareness—able to read the room and adapt where help is needed
- Positive, team-first attitude; reliable punctuality and professional conduct
- Good communication skills and ability to work calmly under pressure
- Well-groomed appearance and high personal hygiene standards

Nice to Have

- Prior experience in high-volume, tourist-driven, or catering-oriented hospitality settings
- Solid or growing wine and food knowledge or completion of hospitality courses
- Proven track record of supporting teammates across roles and lifting team morale

Compensation & Perks

Base wage set at $15.35/hr + tips. Tips are paid bi-weekly with a 20% house share distributed to support staff.

Team/Reporting

Front-of-house role reporting to shift supervisor/manager (standard hospitality reporting structure implied).

Location/Work Type

Evenings and weekends required; hiring for both full-time and part-time positions.

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