Server at The Warbler Hotel

Progressive HR Strategies•New Orleans, LA

19h•Onsite

About The Position

The Server delivers the Spanish restaurant's complete dining narrative: the welcome, the pace, the cuisine, the wine, and the small anticipations that make service feel effortless. This is not an order-taking role. The Server guides guests through a progressive Spanish menu and a wine list that moves from classic regions to natural, biodynamic, sherry, cava, and allocated selections, translating expertise into inviting, confident hospitality.

Requirements

High school diploma or equivalent.
At least two years of full-service restaurant experience, including guest-facing wine, beer, or cocktail service.
Demonstrated ability to manage multiple tables, detailed POS modifiers, allergy communication, and elevated guest expectations.
Ability to work dinner service, weekends, holidays, and special events.
[State/local food-handler certification]
[Responsible alcohol-service/TIPS or state equivalent]
[Allergen-awareness training]

Nice To Haves

Fine-dining or luxury-hotel service experience.
Spanish restaurant experience, WSET/CMS study, sommelier training, or equivalent beverage education.
Conversational Spanish and familiarity with contemporary Spanish cuisine.

Responsibilities

Complete thorough pre-shift preparation, including menu changes, 86s, reservations, VIP notes, allergies, chef features, wine-by-the-glass updates, and station readiness.
Greet tables promptly, introduce the restaurant's style of dining, and establish whether guests prefer an à la carte progression, shared plates, tasting menu, or focused wine experience.
Explain dishes with command of ingredients, technique, provenance, portioning, spice, and service sequence; accurately describe regional Spanish specialties without reducing them to generic labels.
Guide coursing based on guest pacing, kitchen capacity, and the intended relationship between snacks, pintxos, vegetable dishes, seafood, plancha or parrilla preparations, paella, desserts, and digestifs.
Take orders using correct seat numbers and modifiers, repeat back allergies and material preferences, and enter tickets with exact timing and allergy protocol.
Maintain wine-service literacy: present bottles, confirm vintages, open and pour wine correctly, offer appropriate glassware, and understand when to involve the sommelier or beverage manager.
Speak knowledgeably about Rioja, Ribera del Duero, Priorat, Jerez, Rías Baixas, Cava, Txakoli, and relevant Spanish regions, as well as selected wines beyond Spain, natural and biodynamic producers, and allocated bottles.
Describe sherry styles-including fino, manzanilla, amontillado, oloroso, palo cortado, Pedro Ximénez, and cream-while making pairings that are specific to dishes and guests' tastes.
Recommend cocktails, vermouth, aperitifs, beer, and non-alcoholic pairings with the same care applied to wine.
Maintain full but unobtrusive table coverage: water, bread, beverage pacing, silver changes, crumb timing, share-plate needs, temperature checks, and course communication.
Manage payment, room charge, gift certificate, comp, and cash procedures accurately; close checks discreetly and resolve discrepancies with a manager before presenting them to the guest.
Own guest recovery by listening, apologizing appropriately, acting within authority, and engaging leadership early when a guest's experience may be affected.
Use guest names when confirmed, preserve personal space, and tailor the level of explanation to the table's interest rather than performing product knowledge.
Anticipate needs: offer a wine pause before the next course, provide a fresh share plate, replace dropped flatware, or adjust pacing before a guest has to flag the team.
Maintain impeccable grooming, posture, and verbal precision; never point, lean, rush, or use internal shorthand in the dining room.
Handle dietary needs with seriousness and discretion; never minimize an allergy or make a guest repeat sensitive information.
Respect celebrations, business conversations, and high-profile guests by coordinating quietly and never drawing attention to private details.