Costa Covo Server (Part-Time)

EOS Hospitality•Los Angeles, CA

11d•Onsite

About The Position

As a Server at Costa Covo, restaurant and bar, you play an integral role in creating an exceptional dining experience through gracious, attentive, and personalized service that reflects the luxury and sophistication of L’Ermitage Beverly Hills. Your knowledge of the menu, attention to detail, and intuitive approach to hospitality allow you to anticipate guest needs and create meaningful interactions. With warmth, professionalism, and genuine care, you help craft memorable moments and set the tone for an unforgettable experience.

Requirements

1+ year professional serving experience in a high-volume restaurant setting.
High School diploma/GED.
Strong beverage knowledge with understanding of cocktail recipes, spirits, wine, and beer.
Able to complete a satisfactory background check.
Available and willing to work flexible hours based on business needs including weekdays and weekends.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for food and beverage.
Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
Ability to use standard software applications and hotel systems.
Knowledge of Food & Beverage and operational procedures beneficial.

Responsibilities

Greet, direct, seat guests, and take food and beverage orders. Place orders into Point of Sale system for preparation. Deliver food and beverages to guests, check for satisfaction and ensure guests have everything they need, present check for payment, and process payment.
Have a strong knowledge of food menu, beverage, wine, beer, and alcohol offerings, with ability to make suggestions/pairings to guests and communicate daily specials and specialty menus to guests. And ability to make coffee, tea, and espressos.
Knowledge of table and seat numbers at all times.
Set up dining areas according to standard based on service periods, as well as exterior dining spaces seasonally.
Move tables and chairs as needed to set up dining room according to standard.
Be perceptive, proactive, and engaging. Anticipate your guest’s needs. Personalize the guest experience when possible; remember your guest and their requests.
Operate efficiently and calmly throughout peak service times and high stress situations. Seek assistance from leadership when needed to ensure guest satisfaction.
Seek ways to elevate service at each touchpoint. Up-sell where possible. Engage to increase return guests. Consider added F&B/service for VIPs and special occasions. Encourage positive online reviews.
Follow all credit card processing and cash handing policies. Responsible for all payments of service and goods, and any cash collected. Complete shift check out and cash drops with lead/manager. Follow all tip/service charge distribution policies.
Complete all assigned side work task lists to include but not limited to polishing glassware and flatware, folding napkins, preparing bread and coffee, re-stocking stations, deep cleaning tasks, taking out trash, bagging/removal of soiled linens, stocking printer paper, etc.
Complete all pre-service tasks to include but not limited to filling of ice bins, cutting fruit for garnishes, stocking service refrigerators with cream, milk, and water, refilling of salt, pepper, sugars, coffee, and espresso.
Perform continuous cleaning of dining areas and workspaces including clearing tables of dirty glass/tableware and bringing to appropriate dish areas/bar areas, wipe and sanitizing tables, sweep and mopping floors, wiping down chairs and booths, wiping tray stands, menus, and other service area organization.
Practice conscious knowledge of food allergies and safety in preparation. Communicate allergy concerns to guests and appropriate team members.
Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to Food & Beverage management.
Demonstrate a team-focused attitude and encourage teamwork and collaboration.
Communicate inventory needs to appropriate manager.
Understand and practice safe serving practices as they relate to alcohol service, such as recognizing intoxication and refusing service to a guest. Consult Food & Beverage Management when support is needed.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Attend meetings and training sessions as required.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.
Perform other duties and responsibilities as assigned by management to support departmental and operational needs.