One Off Hospitality is looking for qualified candidates for Servers at Big Star in Wicker Park for the upcoming summer season! The One Off Hospitality Group includes Blackbird, Avec, The Publican, Publican Quality Meats, Publican Anker, The Violet Hour, Dove's Luncheonette, and Nico Osteria. Big Star is a fun, busy taqueria concept located in the heart of bustling Wicker Park. We are looking for candidates with a capacity for handling high volume and an understanding of genuine hospitality.
A server is responsible for executing food and beverage service throughout the majority of the guest dining experience that is in accordance with the service standards set forth by One Off Hospitality.
This position is seasonal and limited to the warmer months. This position is also affected by and dependent on weather conditions year round. Options for employment during the off-season vary based on staffing needs.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Greet guests in a warm, friendly, professional and timely manner. All guests should be greeted within 2 minutes of being seated.
Provide water service if necessary.
To be fluent in all menus, both food and beverage.
Walk guests through menu to answer any questions and assist with any necessary accommodations for allergies and dietary restrictions.
Listen intently to guests and be aware of body language so as to properly tailor the service experience to those guests.
Check back with guests about each dish and beverage, as well as when beverages are in need of being refreshed.
Maintain an honest and genuine repertoire with guests.
Have a proficiency with Aloha in order to ring in orders, course, fire, print and settle guest checks.
Handle all dining equipment with care and respect.
Maintain consistent and proactive communication with manager regarding guest experience in order to resolve any dissatisfactory elements.
Communicate effectively and respectfully with all service team members, both front and back of the house.
Act as a personal concierge to guest to assist them with recommendations to other local establishments, as well as with accommodations at other One Off Hospitality properties.
Always maintain a positive, and team-oriented, demeanor.
Assist in housekeeping tasks when asked and follow direction.
Maintain an awareness of all product knowledge information and information on history of restaurant.
Adhere to all Company policies, procedures and practices including health & safety, and loss prevention.
Any other duties as assigned by management.
Minimum Qualifications (Education, Experience, Skills)
High School Diploma or GED graduate.
Ability to handle stress under pressure.
Ability to accurately exchange currency with the customers
Ability to learn and use Aloha to input data
Ability to provide quality guest service.
Willingness to maintain a clean, healthy, and safe working environment.
Ability to coordinate multiple activities with attention to detail.
Ability to work independently, with minimal supervision
Physical Demands and Work Environment
Ability to freely access all areas of the restaurant including dining room floor, outside cafe, kitchen, prep area, washrooms, etc.
Ability to move quick and carefully in narrow and confined spaces.
Ability to be flexible with job demands and open minded when being asked to complete tasks.
Ability to operate and use all equipment necessary to run the restaurant.
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds.
Ability to work varied hours/days as business dictates.
The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Part of One Off Hospitality Group
BIG STAR is a whiskey, tequila, cocktail, and beer-focused venue located in the heart of Wicker Park, Chicago. Executive Chef Paul Kahan and Chef de Cuisine Julie Warpinski have crafted an eclectic menu inspired by Mexican street food in a space reminiscent of a California honky tonk. The food, liquor and cocktail programs change continuously to complement the seasons, and always features six beers on tap, and an ever-growing selection of our house-selected single barrel bourbons and whiskeys, picked by staff members at distilleries in Kentucky.