Required Years of Experience
2 years
Job Details
The Server takes care of guests at their tables from greeting to payment, giving friendly, accurate, and timely service.
Responsibilities- Greet guests, explain the menu and specials, and make recommendations
- Take accurate food and drink orders in the POS, noting allergies and special requests
- Serve food and drinks, check back on guests, and fix problems quickly or get a manager
- Check ID before serving alcohol, and follow responsible alcohol service rules
- Present checks and process payments accurately
- Complete side work: setting tables, rolling silverware, restocking stations
- Work as a team with hosts, runners, bartenders, and the kitchen
- Serving experience preferred
- Food handler or responsible alcohol service certifications preferred
- Friendly, clear communicator who can multitask during busy shifts
- Stand and walk for 8+ hours; carry trays up to 25 lbs
- Work in a fast-paced environment
This is a tipped position. Big Trouble takes a tip credit under the New York Hospitality Industry Wage Order (12 NYCRR Part 146), so part of the minimum wage is met through tips.
Compensation Details
Compensation: Hourly ($11.35) plus tips
Benefits & Perks: Health Insurance, Dining Discounts
Required Skills
Customer Service Skills
Attention to Detail
Problem Solving Skills
Teamwork
Time Management
Adaptability
Communication Skills
Sales Skills
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
