The FactoryPlaceHospitalityGroup is currently recruiting a part time Server! We are looking to find a passionate, hardworking professional to join our service team.  If you are looking to be a part of an organization who shares your commitment to providing high quality service and recognizes hard work and dedication we can't wait to meet you.

We are specifically looking to fill Tuesday, Friday, and Saturday dinner shifts. Availability for a 3:30pm and 4:30pm shift. Please do not apply if you are not available for Friday and Saturday shifts consistently.

Server Primary Goal: To serve guests in a warm, accommodating and professional way, making sure the guest is 100% satisfied.  The level of service must be consistent with established our standards in every respect. The front server will work in close cooperation with the team in every aspect of guest service including expediting food orders, delivering food and beverage to the tables, clearing and resetting tables, and assisting in keeping the restaurant service stations, as well as other functions indicated by management. It is a very important function for front servers to be knowledgeable about all food and beverage offerings and related service protocol, communicate clearly and be attentive and friendly to all guests. 

Matteo Ferdinandi and Chef Angelo Auriana have established their restaurants with the objectives of providing a unique cuisine paired with a special ambiance in order to create a memorable fine dining experience for our guests.  Our concept is designed to offer superlative quality and the highest level of gracious and courteous guest service.  To perform successfully, employees must not only have the qualifications and abilities to perform each of the essential functions of this position, must also continually strive to exceed our guests’ expectations. 

 QUALIFICATION REQUIREMENTS: 

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the basic knowledge, skill, and/or ability required.  

Excellent reading, writing and oral proficiency in the English language. 

3 to 5 years of fine dining food and beverage service and/or related food and beverage experience. 

Excellent knowledge of food preparation, fine dining cooking and serving techniques, standard cocktails and fine wines. 

High school diploma or general education degree (GED); or three years related experience and/or training; or equivalent combination of education and experience.  

ESSENTIAL FUNCTIONS: 

The ability to offer guests of the restaurant an enjoyable, expertly served dining experience conforming to our standards of excellence for quality, professionalism and friendliness. 

The ability to anticipate and service guests' requirements before requests is made or necessary

The ability to serve and clear food and beverage items in an unobtrusive and professional manner. 

A thorough understanding and knowledge of all menus, food, food preparation and styles and table side serving techniques. 

A thorough understanding of the wine, liquor and beer lists and proficiency in fine dining beverage service including tableside wine presentation, proper stemware and appropriate garnishes. 

The ability to communicate customer orders clearly through written forms. 

The ability to complete restaurant opening and closing procedures as assigned. 

The ability to present menus and explanations for all menu and beverage items as well as specials of the day.  

The ability to utilize our POS System in every of its functions. 

The ability to carry trays, bus and reset tables with linen, china, glass and silver. 

The ability to handle all monies and account for a separate bank /cash drawer. 

The ability to ensure each guest's satisfaction and troubleshoot any employee’s and guest issue. 

The ability to handle a guest walk out. 

The ability to service all needs for any private dining room or private function. 

The ability to take action on any accident immediately, no matter how minor, and report it to the GM. 

The ability to recognize and address potential intoxicated disruptive or undesirable guests. 

The ability to respond properly and direct people accordingly in any emergency or safety situation. 

The ability to move tables and chairs. 

The ability to set up and breakdown any buffets, displays or side stations when needed.

The ability to clean service areas. 

The ability to assist the servers in all aspects of service. 

The ability to follow proper alcohol and beverage control regulations, including the identification of minors. 

The ability to handle any customer food and beverage allergies. 

The ability to know and convey accurate information regarding the restaurant and the operations. 

The ability to perform other tasks or projects as requested by the management staff. 

(Please note the company reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).