Server - Carversteak NY

Carver Road Hospitality•New York, NY

5d•Onsite

About The Position

The Server is responsible for taking guest orders, asking about food allergies and dietary restrictions, explaining specials, and providing complete and timely food and beverage service while monitoring the guest experience. The role interacts with guests, employees, and supervisors in a polite and courteous manner. Servers work as part of the Carver Road Hospitality team at Carversteak New York City, located in Midtown Manhattan’s Broadway Theater District within the CIVILIAN Hotel. The venue is part of a hospitality group whose concepts include Carversteak New York City, Rosevale Cocktail Room, and Starchild Rooftop. The company describes its culture as focused on creativity, collaboration, attention to detail, and caring for guests and colleagues.

Requirements

Previous hospitality experience in a high-volume restaurant or lounge.
Ability to stand, lift, and bend for extended periods.
Ability to bend and lift up to 50 lbs.
Ability to perform tasks that may require repetitive motion.
Ability to remain focused in a fast-paced and changing environment.
Ability to work a flexible schedule that includes days, brunch, evenings, weekends, and holidays.

Responsibilities

Present menus, answer questions, and make suggestions about food and beverage items.
Inform guests of food and beverage specials and their prices.
Ask each guest about allergies and dietary restrictions.
Enter orders accurately into the POS system and follow cash and payment card procedures.
Ensure timely delivery of food and beverages.
Maintain in-depth knowledge of food and beverage menus and the company.
Serve alcoholic beverages in accordance with state regulations and alcohol-awareness training standards.
Follow Department of Health and company sanitation standards to protect the establishment, guests, and employees.
Complete end-of-shift financial procedures accurately.
Communicate guest needs to Front-of-House and Back-of-House support staff, managers, and chefs.
Set up the floor and complete opening and closing procedures as directed by management.
Perform opening, closing, and side-work duties.
Report breakage and damage to equipment or furniture to management immediately.
Attend and participate in daily pre-service meetings.
Update knowledge by participating in staff training opportunities.
Maintain a positive and professional attitude and provide help and support to team members.
Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate guest needs, providing professional and exceptional service to ensure satisfaction.
Maintain the general cleanliness of assigned stations and the venue.