Server

Beyond Grad • San Francisco, CA

30d

About The Position

[FIRST NAME] will receive an orientation to the company and local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes place concurrently with the first phase of training. [FIRST NAME] will learn opening and closing duties of restaurant, food and beverage service procedures; department training procedures; learn to take orders from guests; learn American service standards for serving all food and beverage requests; learn various upselling techniques; control guest checks and secure proper payment; learn the use of point -of -sale computer system to record and track food and beverage requests and payments; learn to ensure service standards are met; learn to handle guest complaint and ensure customer satisfaction. [FIRST NAME] will train as a Captain under the direction of the General Manager and senior leadership team, developing advanced guest service and front -of -house leadership skills in a fine dining environment. The trainee will actively oversee and execute service within their assigned section, serving food and beverages while acting as the primary point of contact for guests throughout the dining experience. Training will include presenting the restaurant concept, managing dietary restrictions and allergies, coordinating with the culinary team, ensuring proper table marking and execution of steps of service, and maintaining detailed knowledge of menu, wine, and cocktail offerings. The trainee will also gain leadership exposure by mentoring servers and support staff, facilitating communication between kitchen and service teams, and ensuring compliance with food safety and responsible beverage service standards. [FIRST NAME] will train as Maître d’ & Events Lead with a focus on front -of -house leadership, guest experience oversight, and private event operations. The trainee will supervise dining room flow, coordinate captains and service staff, and ensure communication between front of house and culinary teams to maintain proper pacing and presentation. [FIRST NAME] will manage reservations and seating strategy, support VIP guest relations and service recovery, and guide team members on fine -dining standards and etiquette. The trainee will assist with planning and execution of private dining and events, including review of event timelines, menus, and service logistics, and will collaborate with management on staffing needs and quality assurance. Training will emphasize leadership development, decision -making, interdepartmental coordination, and hospitality standards under the direction of the General Manager.

Requirements

• - you are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR
• - you have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
• - you have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
• - you have shown consistent career growth over the last years
• - you have shown serious commitment to your most recent employers.

What This Job Offers

• Education Level: No Education Listed