This position reports to the restaurant manager and involves working in a specialty restaurant environment, including kitchen and stewarding areas, handling variable temperatures, noise, and chemicals.
Key responsibilities include maintaining food safety certifications, adhering to policies and standards, ensuring guest satisfaction through prompt service and effective communication, and maintaining cleanliness and organization of work areas.
Tasks involve setting up the station, greeting guests, taking and relaying orders, serving food and beverages, suggesting menu items, processing payments, and resetting tables. Additional duties include completing opening and closing side work, monitoring inventory, and reporting deficiencies.
Qualifications require 1-2 years of fine dining experience, fluency in English, ability to handle physical demands, and knowledge of service styles. Preferred qualifications include additional language skills, certifications, and guest relations training.
Physical abilities include lifting up to 50 pounds, standing and walking for long periods, and reaching overhead. The role demands attention to detail, teamwork, professionalism, and adherence to safety and grooming standards.