We are currently looking to fill Server, Bartender, Barista, Barback, Server Assistant, and Host positions at PASQUE AND STELLAR JAY, NEW RESTAURANTS LOCATED IN THE SOON TO OPEN POPULUS HOTEL. Reports to Restaurant Manager; position is non-exempt. Accepting applications through August 22, 2024, or until filled
WHO WE ARE
Pasque embraces the philosophy of ‘Nature Based Cuisine’ – exemplifying a harmonious relationship to nature by paying close attention to the seasons as well as mindfully sourcing the best products from local farms and ranches. The food aims to represent the possibilities of our interactions with the environment by cooking wild foods and respectfully grown produce and meats. The beverage program will be a nod to the classics with a focus on elegance, execution, and quality. Craft cocktails, curated wines by the bottle, and exciting Zero Proof offerings will be the beverage trademarks of Pasque. Pasque's service and hospitality will match the thoughtfulness and quality of the food and beverage programs. The service model is rooted in classic fine dining with less rigidity and more genuine warmth.
Stellar Jay continues this philosophy but brings the influence of live fire to the cuisine with an open fire hearth. The menu will focus on rustic, communal dishes that fuel the lively atmosphere. The beverage program at Stellar Jay invites guests to enjoy the festive and bright atmosphere of the rooftop restaurant with an emphasis on shaken cocktails, approachable wines by the glass, and playful Zero Proof offerings. Hospitality at Stellar Jay will be intentional, detailed, and knowledgeable while encouraging the rebellious and playful spirit of the setting.
THE ROLE
The Front of House team reports to Food + Beverage Leadership and works in a team environment with other F+B professionals, including bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position possesses a background and knowledge in service techniques and has a natural ability to manage time. The Front of House team is responsible for creating memorable guest experiences, and not being only an order-taker. They are responsible for the timely and friendly delivery of food and drinks. In-depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions. Ongoing beverage tasting and training will allow the Front of House team to expand their knowledge of beer, wine, and spirits. All of our service team members are expected to be reliable and responsible.
WHAT YOU WILL DO
- Uphold and model the company’s principles of People, Place and Character, driving collaboration, intuition and translocal hospitality
- Assist in all aspects of a guest’s experience from beginning to end by extending a friendly greeting in an inviting environment, ensuring proper steps of service to create exceptional guest experiences; executing on requests in a friendly and timely manner, ensuring satisfaction throughout and adjusting as necessary
- Participate in daily lineups and staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
- Be accountable for working knowledge of the menus, menu ingredients and what is unavailable for the day; and to serve alcohol safely, responsibly, and legally; and of course, accurately account for all monetary transactions during your shift
- Serve food and beverage items based upon each guest’s specific requests by respecting the health and safety measures procedures to keep you and the guest safe and healthy
- Ensure your workstation is clean and organized, with the utmost respect for your guests, peers, and equipment
- Ensure you demonstrate a sense of urgency for guest requests
- Demonstrate an understanding of basic culinary and beverage terms and strive to know more through constant study of your craft; use your knowledge of the food and beverage menu to create exceptional dining experiences
- Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed; and communicate promptly with the F+B and Culinary teams to ensure all guests get their food as ordered in timely fashion
- Assist in other areas of the F+B Department as needed
WHAT YOU WILL NEED
- Passion for the People, Place and Culture of our community, love of restaurants and guest service also required
- Minimum of one (1) year experience as a restaurant server in either a free-standing or hotel restaurant
- TIPS alcohol service certification preferred
- Ability to meet local age requirements in order to serve alcohol
- Availability to work a flexible schedule to include mornings, weekends and holidays
- Fluency in English, verbal and written
- Ability to continuously stand and/or walk for the majority of a shift, including negotiating wet tile floor and steps
- Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
- Ability to roll and/or carry tables and chairs when needed
- Ability to lift and/or carry a 30 lb. tray, crate or box
- Ability to carry over shoulder occasionally
- Utilize hand and elbow movements for polishing glassware, silver, setting up tables, shaking, pouring and mixing drinks
- Excellent sight and balance needed for negotiating varied floor surfaces
- Ability to handle lighted candles and hot fluids (coffee and tea)
Base Hourly Rate $18.29 ($22 - $35) plus tips - associates will participate in a whole house tip pool where tips are shared with all hourly associates who contribute to the guest experience.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.
