Required Years of Experience
1 year
Job Details
What we offer -- a fun, family-owned atmosphere with passionate individuals who've decades of experience in the restaurant industry, plus, an earnings opportunity that competes with some of the best spots in LA.
What makes us special -- we specialize in rustic French cuisine paired with wine and craft cocktails.
What we need -- someone who understands the responsibilities associated with working in a busy, Los Angeles restaurant, and who has the passion and drive to help us continue to be one of the hottest spots on the Sunset Strip.
We are looking for candidates that possess the following criteria:
- Open Availability including WEEKENDS & HOLIDAYS (Sunday availability is a must)
- Experience operating Open Table/Guest Center reservations system
- Hospitality focused and ability to go above and beyond
- Providing guests with any information about the operations of the restaurant
- Ability to navigate through difficult situations
- Ability and willingness to stand for the entire duration of a shift, up to 6-8 hours
- Detailed attention to the cleanliness of the host area and its surrounding environment
- Constant communication between team members and management
Compensation Details
Compensation: Hourly ($20.00) plus tips
Benefits & Perks: Health Insurance, Paid Time Off, 401k, Dining Discounts
Required Skills
multi tasking
Time Management
OpenTable/Guest Center Reservations System Operation
Ability to Provide Guest Information
Problem Solving
Physical Stamina (Ability to Stand for Up to 6 8 Hours)
Attention to Detail
Communication
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Part of FOC Hospitality
Tesse is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.
The restaurant's name is a contraction of the French delicatesse, meaning 'delicacy' or 'thoughtfulness' -- it's also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA's outstanding Farmers Markets.
Tesse's menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.
