Required Years of Experience
1 year
Job Details
Hog & Hominy is opening for lunch - day time servers needed!
We are looking for Servers who will be responsible for crafting outstanding customer experiences. To succeed in this role, you will need to have a positive attitude and ability to work well under pressure with bussers, cooks and other staff. Servers should be motivated by hospitality and education in food and beverage service.
Responsibilities
- Learn detailed and extensive food, wine, and bar menus.
- Take food and drink orders from customers accurately and with a positive attitude.
- Engage with customers in a friendly manner to craft engaging experiences.
- Make suggestions based on knowledge of guests’ expectations and wants.
- Ensure tables are enjoying their meals and take action to correct any problems.
- Collect payments from tables.
- Prepare checks that itemize and total meal costs and sales taxes and properly enter tips at end of night.
Full Time Servers receive assistance with health, dental, and vision insurance as well as access to group life and accident insurance. Servers work nights, weekends, and some holidays
Skills and Qualifications
- Experience providing excellent customer service in a fast-paced environment.
- A positive attitude and ability work well under pressure with bussers, cooks and other staff.
- Able to perform high-quality work while unsupervised.
- Able to handle money accurately and operate a point-of-sale system.
- High school diploma.
- Ability to work in a fast-paced work environment and deliver orders in a timely manner.
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Gallery
Open Jobs From Hog & Hominy
Italian
Casual Dining
1 Employee Recommendation
Part of Enjoy A|M Restaurant Group
Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. The Chefs trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy.
Their second restaurant, Hog & Hominy, is a wood burning, neighborhood eatery and was named one of the top new restaurants by GQ Magazine, Southern Living, and Bon Appetit as well as a semi-finalist for Best New Restaurant from the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for three consecutive years during 2012-2014, and a finalist for the award in 2015, 2016, 2017 and 2018. In 2013, they were awarded Food & Wine Magazine’s Best New Chefs Award and named in Starchefs.com’s 2014 Kentucky-Tennessee Rising Star Chefs. In his review of the restaurants in 2013, Pete Wells of the New York Times called the restaurants “A sibling rivalry worth diving into.”
Early 2015 saw the opening of the chefs’ third space, a craft butcher shop and café, complete with classic pastries, coffee, espresso. Porcellino’s Craft Butcher received four stars from The Commercial Appeal and made the Bon Appetit list of Top 50 new restaurants for 2015. The chefs opened Josephine Estelle in the Ace Hotel New Orleans in March 2016. The restaurant made Bon Appettit’s top 50 Best New Restaurants and Southern Livings Best New Restaurants in the South.
Catherine & Mary’s, the chefs’ first restaurant in Downtown Memphis, opened in September of 2016 and brought together their blend of grandmother cooking, Italian philosophy of dining, and southern ingredients to the heart of the city.
In January of 2018, the chefs opened their second downtown restaurant, located in the Old Dominick Distillery on South Front Street. This most recent addition embraces a new and exciting restaurant concept, featuring an open kitchen, wood fire cooking and a raw bar, all overlooking the Mississippi River in the South Main Arts District of Downtown Memphis.
Leadership
Chef/ Co-owner
