Hotel Lounge Server - Elysee New York

Crescent Careers•New York, NY

18h•Onsite

About The Position

Elysée New York is seeking an attentive, hospitality-driven Server to provide food and beverage service in Salon Sanssouci and across the hotel's food and beverage operations. The Server creates a welcoming, efficient, and memorable dining experience by greeting guests, explaining menu offerings, making food and beverage recommendations, and delivering personalized service that reflects the hotel's standards. The position reports to Food & Beverage Management and the Director of Operations and operates to Leading Quality Assurance and Forbes 5-Star standards. Depending on business needs, staffing levels, and outlet operations, the Server may also assist with table maintenance, bussing, side work, room service, and banquet functions. The position requires a flexible schedule, including mornings, evenings, weekends, and holidays. Work involves extended periods of standing and walking, frequent bending and reaching, carrying trays and food, and working in hot, cold, wet, and fast-paced environments. Compensation is $17.00–$22.00 per hour, with a benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs.

Requirements

Genuine passion for hospitality and food and beverage service, with the ability to build rapport naturally.
Strong knowledge of food, wine, spirits, and beverage pairings, with the ability to make recommendations and upsell naturally.
Clear, professional communication and the ability to coordinate effectively with kitchen, bar, and service teams.
Strong attention to detail and ability to manage multiple tables and courses while maintaining warmth and accuracy.
Sound judgment and discretion, particularly regarding responsible alcohol service and guest well-being.
Working knowledge of Toast point-of-sale systems or ability to learn new systems quickly.
High school diploma or equivalent.
Previous restaurant or hospitality experience.
Ability to obtain and maintain required food-handler certifications and Alcohol Awareness/Responsible Beverage Service certification.
Must meet the minimum legal age requirements for serving alcoholic beverages under applicable state law.
Basic computer and point-of-sale system experience.
Ability and willingness to work a flexible schedule, including mornings, evenings, weekends, and holidays, as business demands require.
Ability to stand and walk for extended periods, up to eight hours or more per shift; frequently bend, kneel, stoop, twist, and reach; regularly carry trays and food weighing up to 30 pounds and occasionally lift up to 50 pounds, with or without reasonable accommodation.
Ability to push and pull carts and service equipment, perform repetitive grasping and fine motor tasks, and work in hot, cold, wet, and fast-paced environments while communicating effectively.

Nice To Haves

Experience participating in wine programs in a Forbes Four-Star/Five-Star, Michelin-recognized, or luxury hospitality environment.
Knowledge of spirits, cocktails, craft beer, and beverage trends.
Experience in the New York City luxury hospitality market.
Advanced Sommelier, WSET Level 3, or Diploma certification.
Multilingual capabilities.

Responsibilities

Welcome guests promptly and professionally, escorting them to tables when appropriate.
Present menus and explain specials, promotions, and featured items; answer questions about ingredients, allergens, preparation, and portion sizes.
Recommend food and beverages, including appetizers, desserts, premium beverages, wine, and specialty cocktails, and build rapport while anticipating guest needs.
Monitor guest satisfaction, resolve concerns or involve management, recognize returning guests and preferences, and thank guests while inviting them to return.
Enter orders accurately into the point-of-sale system and coordinate with kitchen and bar staff for timely service.
Serve food and beverages according to service standards, checking presentation, quality, and accuracy; deliver courses, refill beverages, and monitor tables.
Act as a barista and coffee server throughout the day.
Clear finished plates and utensils, present checks, process approved payment types, and balance the cash drawer and reconcile sales as required.
Serve alcohol in compliance with applicable laws, verify guests’ legal drinking age, monitor consumption, refuse service when legally appropriate, and alert management to intoxication or safety concerns.
Prepare the dining room by setting tables, polishing silverware and glassware, folding napkins, and stocking service stations and supplies.
Maintain dining-area cleanliness and complete opening, running, and closing side work in accordance with sanitation standards.
When assigned, bus and reset tables, clean and sanitize tables and chairs, sweep as needed, transport dishes, restock stations, and assist hosts and teammates during busy periods.
Follow health regulations and safe food-handling and handwashing practices; report unsafe conditions and maintain an organized work area.
Collaborate with kitchen, bar, host, room service, and banquet teams, communicate guest requests accurately, participate in pre-shift meetings, and support teammates.