Restaurant Server

At Arden, every member of the service team is responsible for maintaining a contagious, upbeat energy that pulses from the restaurant’s heart, the kitchen. As a ‘Front of House’ employee, you are an ambassador of Ardenand are expected to represent the restaurant with a warm, gracious, and eager presence at all times. The below outlines the primary responsibilities of each role, in the process of our cycle of service. In order to maintain our service and hospitality standards, you may be asked to step out of your role, and should be willing to do so, at any time. Each member and position on our team has an integral place in ensuring that each and every one of our guests’ experiences are unforgettable.

- IMMERSING THE GUEST IN OUR BRAND – as our front-line brand representatives, the Sales Team are guides in creating every guests’ Arden experience. Our job, first and foremost, is to read each guest, and ascertain the type of experience the guest is looking to have. In working with the rest of the team, each one of us should lead our guests in creating their ideal experience. This should be accommodating, informative, and seamless. Intricate product knowledge and efficient teamwork with all the staff are the most important tools on the floor.

- TAKING PRIDE IN OUR BEVERAGE PROGRAM – As a sales team, Servers and Bartenders are to provide an excellent guest drinking and dining experience. Bartenders, in particular, must be able to create signature, classic and innovative drinks, exceeding customers’ needs and expectations, all while keeping the guest engaged and entertained when appropriate. The bar team should seamlessly execute and exceed expectations of guests drinking, dining, or simply waiting for a table

- ELEVATING EXPERIENCES THROUGH WINE – our sommelier’s presence on the floor serves to heighten our wine ‘sales and service experience’. The Sommelier’s responsibilities extend throughout the entire dining experience. While our Sales and Manager team should feel comfortable speaking to, and selling bottles from, our wine list, the sommelier should touch as many tables as possible who are perusing through the selections. Everyone in the Sales team must be able to make recommendations for our guests based on their interests and ideally to enhance their food choices. If guests choose to go by the glass, it is an opportunity to suggest a selection that is more custom to the course they are about to enjoy.

- TAKING PRIDE IN OUR FOOD – The Entire Sales team is the chef’s direct connection to our guests. Though seen from the dining room through our open kitchen, our culinary team has little to no contact with our patrons, so it is our responsibility to quickly, eloquently, and accurately deliver the food to our guest, and inform them of what they are about to enjoy.

- TAKING PRIDE IN OUR MATERIALS – From the first sip of a glass that the guest puts to their mouth, to the last dessert spoon, the cleanliness of our materials is vitally important to maintaining our restaurant’s standards and integrity. Every piece of silver should sparkle, each napkin should be elegantly and evenly folded, and each glass, smudge- and fingerprint-free. Polishing and stocking materials in side stations ensures that You can give prompt service and have everything You need in Your stations at all times.

- TAKING PRIDE IN OUR SPACE – A Full set restaurant is our first priority before service; it is the first indication to our guests that we have a clean and beautiful restaurant. Are tables aligned and angled properly? Is each chair in line with the ones across from it? We have spent a lot of time and money choosing each utensil and tabletop item, so each item should be placed with precision and care, creating a clean and attractive environment for our guests. As bussing can be a dirty and active job, while doing so, You should take extra care to move elegantly through the dining room, and staff should get out of Your way when hands are full of dishes.

Job Types: Full-time, Part-time

Pay: $14.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Experience:

• Restaurant: 1 year (Required)

Shift availability:

• Night Shift (Required)
• Day Shift (Preferred)

Work Location: In person