Server

Servers are the face of the restaurant, responsible for creating a refined, memorable, and seamless dining experience for every guest. Servers are expected to deliver polished service, demonstrate deep knowledge of steak cuts, wines, and classic cocktails, and embody the hospitality culture of the restaurant.

• Guest Service & Experience

  • Provide genuine, attentive, and professional service in a fine-dining environment.

  • Guide guests through the menu with expertise on steak cuts, cooking temperatures, accompaniments, and wine pairings.

  • Anticipate guest needs and respond promptly to requests, ensuring an exceptional dining experience.

  • Handle special requests, dietary restrictions, and VIP guests with discretion and care.

• Service Execution

  • Take and input orders accurately, pacing courses appropriately with kitchen and floor team.

  • Perform tableside service when required (e.g., carving, sauce presentation, or specialty items).

  • Execute wine and cocktail service to fine-dining standards, including bottle presentation and upselling.

  • Maintain clean and organized tables, side stations, and service areas.

• Teamwork & Communication

  • Collaborate closely with Floor Captains, Bussers, Runners, and Bartenders to maintain smooth service flow.

  • Attend and participate in pre-shift meetings to review specials, wine features, and service priorities.

  • Support fellow team members during peak service periods to ensure consistency and efficiency.

• Knowledge & Standards

  • Maintain expert-level knowledge of menu items, wine list, and daily features.

  • Uphold NYC Department of Health and restaurant sanitation standards.

  • Represent the restaurant with professionalism, attentiveness, and hospitality at all times.

• Minimum 3 years of fine dining restaurant experience in New York City strongly preferred.

• Strong knowledge of steakhouse cuisine, wines, and classic cocktails.

• Excellent memory, attention to detail, and ability to multitask under pressure.

• Outstanding communication skills with a guest-first mentality.

• POS proficiency

• Hourly wage plus gratuities (competitive earnings potential).

• Dining discounts, health benefits, and opportunities for advancement.

• Professional training and wine education programs.