Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.

Servers are responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.  Duties and tasks include:

• Present menus to guests and explain how various menu items are prepared by describing ingredients and cooking methods (make recommendations upon request)
• Take guests’ food and beverage orders on order slips and enter orders into POS for transmittal to kitchen staff
• Confirm minimum age requirements for consumption of alcoholic beverages
• Check-in with guests to ensure that they are enjoying their meals and take corrective action if any issues arise
• Prepare checks that itemize and total meal costs and collect payment
• Assist host or hostess by answering phones to take reservations or to-go orders, and by welcoming, seating, and thanking guests
• Perform cleaning duties, such as tidying up food server stations
• Stock service areas with supplies such as coffee, food, tableware, and linens in preparation for the next shift or large parties
• Provide guests with information about the Seaport, including giving directions

Desired Skills & Experience

• A minimum of two years’ experience working in a premium fine dining restaurant
• Desire and dedication to offer impeccable dining service

• Prior related experience requiring cash handling, excellent customer service, service recovery, and problem-solving skills
• Personable demeanor, instinctive nature, and ability to deliver world-class hospitality
• Ability to think quickly and multi-task in a fast-paced environment
• Ability to communicate effectively and eloquently, both verbal and written
• Ability to take direction and execute
• High standards for cleanliness of workspace and service areas
• A desire to advocate on behalf of the guest as well as anticipate guest needs
• Professional demeanor, polished appearance with the ability to exceed guest's expectations
• Ability to work in an ever-changing environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Must be able to lift and carry up to 25 lbs; Ability to stand for prolong periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

BENEFITS & PERKS

• Comprehensive medical, dental, vision and commuter benefits
• Employee discounts
• Professional growth and development opportunities
• Referral bonus

COMPENSATION 

The base pay range for this position is paid a minimum wage and a tip credit is taken when applicable. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. 

Creative Culinary Management is an equal opportunity employer.