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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $43,900.00 - $62,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
The hiring establishment is a fine dining restaurant that prides itself on delivering exceptional guest experiences through impeccable service and a welcoming atmosphere. Known for its commitment to quality, this restaurant emphasizes both culinary excellence and outstanding hospitality, maintaining high standards across every aspect of operations. As a key player in the hospitality and food service industry, the restaurant has developed a reputation for innovative menu offerings, superior wine pairings, and attentive customer care that consistently exceeds guest expectations. The restaurant operates in a fast-paced and dynamic environment, where attention to detail and professional team management are crucial for success.Show More
Job Requirements
- High school diploma required, degree in hospitality preferred
- 2-5 years of progressive restaurant experience with at least 1-2 years in a supervisory/lead role
- experience with Microsoft Office, POS systems and related restaurant management software
- ServSafe Food Handler or Manager certification or ability to obtain within 60 days of hire
- Bartending License or ability to apply for a license or obtain a provisional license within 30 days of hire
- expected to work evenings, weekends, and some holidays
- position requires prolonged standing, walking, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
- regularly required to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead
- clear hearing and vision including close and peripheral to supervise staff and monitor the environment
- work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment
- maintain a professional, well-groomed appearance
Job Qualifications
- Knowledge of restaurant operations and dining room management
- understanding of food and beverage service principles
- familiarity with health and safety regulations and sanitation practices
- proficient in staff scheduling and shift management
- knowledge of inventory management and ordering processes
- understanding of wine and beverage service
- strong supervisory, training, and leadership skills
- knowledge of tableside service techniques and etiquette
- understanding of food allergies, dietary restrictions, and special requests
- ability to handle customer inquiries, concerns, and complaints
- highly organized and self-directed
- able to build relationships at all levels of the organization
- exceptional interpersonal, oral, presentation and written communication skills
- ability to work in fast-paced, changing environment
- demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration
- excellent time management skills
- exceptional organizational skills and attention to detail
- ability to multitask and work in a fast-paced environment
Job Duties
- Direct and supervise front-of-house team members during service, including assigning sections, adjusting coverage, and ensuring adherence to service and hospitality standards
- provide coaching, training, and performance feedback, addressing performance concerns and reinforcing service expectations to develop team members
- exercise independent judgment in operational decisions, including resolving guest concerns and prioritizing tasks to maintain an exceptional guest experience
- participate in staffing decisions, including hiring recommendations, onboarding, and supporting promotions, transfers, or corrective action
- manage staffing levels and labor utilization, making adjustments during shifts based on business volume, service flow, and operational needs
- greet guests, manage high-touch guest interactions, and ensure service flows according to fine dining standards
- schedule FOH staff, conduct pre-shift meetings, and train staff on service techniques, menu knowledge, and wine pairings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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