Required Years of Experience
1 year
Job Details
OVERVIEW OF ROLE
In addition to the comprehensive understanding of the technical relationship between kitchen and dining room, food delivery etiquette and dining room traffic patterns, Support also have a deep understanding of our cycle of service at the table and their role within. They are meticulous in their attention to detail and have an eye on all aspects of the service station. In constant communication with the server, they have to be able to read the server’s section and deal with priorities of table maintenance in order to fluidify the service. Big support to ease the server constant presence in their section and give them time to connect jwith guests and develop the follow up of each table.
PLACE OF WORK
Your main place of work will be Sempre Oggi, 164 west 75th street NY, NY 10023
MAIN DUTIES & RESPONSIBILITIES BY ASSIGNMENT
Kitchen Server:
- Running all food from the pass
- Taking Direction from servers/bartenders
- Know how to drop food open handed
- Know how to spiel the food appropriately to the guest
- Stock and restock the kitchen stations
- Clearing plates in any dining space with ease and grace
- Know how to behave in the kitchen following Kitchen Etiquette
Assistant Server:
- Water service and maintenance of water levels
- Taking Direction from servers/bartenders
- Assisting with all aspects of beverage service including glassware, pouring wines and running cocktails
- Basic understanding of operating Toast which includes but is not limited to, printing bills, charging credit cards, ringing in dessert and beverage orders
- Clear, proficient, and responsive guest interaction that maintains the seamlessness of service
- Mise-ing
- Crumbing
- Clearing and re-setting tables
- Refilling the waiter station throughout the service
- Anticipating the transitions between shifts and closing duties
MISE EN PLACE
As Support, you have a specific set of responsibilities when you set up and break down the DR for service as outlined in the SIDEWORK binder. This can include a variety of elements such as stocking service stations, Napkin folding, getting the DR detailed to receive guests.
SERVICE:
As a member of the Support team, you have a specific set of responsibilities in setup for service as outlined on your line-up notes & mise-en-place binder. Please familiarize yourself with the binder on a daily basis & ask a server/manager if you have any questions.
QUALIFICATIONS:
- You must have an eagerness to learn and a solid commitment to your development, excellence and improving the service at Sempre Oggi
- Experience in a similar position - SA / Kitchen Server / Busser
- Experience in working in teams
- Personable with a good attitude
- Able to communicate effectively in English.
- Able to communicate effectively in other languages is a plus
- Able to work in a high-volume environment
Compensation Details
Compensation: Hourly ($11.00) plus tips
Required Skills
Food Delivery Etiquette
Attention to Cleanliness and Organization
Time Management Skills
Attention to Detail
Communication Skills
Time Management
Problem Solving Skills
Ability to Work Under Pressure
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Italian
Fine Dining
Part of Chef Driven Restaurant Group
Sempre Oggi, directly translated as ‘Always Today’, is a modern Italian restaurant brought forth by Robert Guarino and Simon Oren of the Chef Driven group. Described by Robert as “ a recreation of your very chic friend's home in Milan” the restaurant design draws much inspiration from Gio Ponti, the great Italian architect & designer. The design is modernist while maintaining a respect for
history & tradition. Existing white columns in the space have been enveloped with mirrors and
their corners bound to the floor in grey cement. Lighting is suspended throughout the space,
floating within custom maple-tinted, light transmissive plastic. The bar showcases more
inspiration from Ponti’s later career. Mimicking hundreds of tiles motifs he collaborated on with
Ceramica D’Agostino throughout the world, custom hand laid colored tiles in an abundance of
colors flood the wall and emerge onto the ceiling. Illuminated shelving with rounded corners
and no backs are reminiscent of Ponti’s love for playing with light and colors to the eye.
Our Executive Chef Phillip Basone’s menu is a recreation of memories and fondness of Italian cuisine. With a firm belief that living life always for today requires leaving a better tomorrow, Basone reinterprets classic Italian dishes with a strong understanding of seasonality in New York and respect for local ingredients, while always keeping tradition and authenticity in mind. Best represented in the VERDURE DI OGGI section, vegetables play center stage and will be ever evolving, rotating and changing based on availability, and frankly, whatever is most delicious that day.
We are looking for passionate and dedicated hospitality professionals who thrive in an environment of accountability and collaboration. Come apply to join SEMPRE Team
