Job Overview

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 & Benefits
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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