Server

Server Position Overview

Servers are the face of the restaurant, responsible for creating a refined, memorable, and seamless dining experience for every guest. Servers are expected to deliver polished fine-dining service, demonstrate strong knowledge of steak cuts, wines, spirits, and classic cocktails, and possess excellent tableside service skills.

The ideal candidate is confident performing elevated tableside presentations, including carving and serving large-format dishes, while maintaining composure, precision, and genuine hospitality.

• Provide genuine, attentive, and professional service in a fine-dining environment.
• Create a welcoming and memorable experience from the initial greeting through the conclusion of the meal.
• Guide guests confidently through the menu, including steak cuts, cooking temperatures, accompaniments, specialty dishes, and wine and beverage pairings.
• Anticipate guest needs and respond promptly and professionally to requests.
• Handle dietary restrictions, special requests, celebrations, and VIP guests with discretion and attention to detail.
• Provide thoughtful recommendations that enhance both the guest experience and overall dining occasion.

• Take and enter orders accurately while ensuring proper coursing and pacing in coordination with the kitchen and floor team.
• Consistently execute established steps of service and fine-dining standards.
• Demonstrate strong tableside service skills, including carving, portioning, presenting, and serving large-format and specialty dishes.
• Perform tableside presentations confidently, professionally, and with attention to detail.
• Execute professional wine service, including bottle presentation, opening, decanting when appropriate, pouring, and proper glassware.
• Maintain awareness of table maintenance, including clearing, resetting, marking courses, replacing glassware, and maintaining a clean and polished table throughout the meal.
• Maintain clean and organized side stations and complete all required opening, running, and closing side work.

• Collaborate closely with Floor Captains, Bussers, Runners, Bartenders, Hosts, and management to maintain smooth and efficient service.
• Communicate proactively with Captains and management regarding guest requests, allergies, dietary restrictions, service issues, and special occasions.
• Attend and actively participate in pre-shift meetings covering menu changes, specials, wine features, VIPs, and service priorities.
• Support fellow team members during peak service periods to maintain consistent service standards throughout the restaurant.

• Maintain comprehensive knowledge of menu items, ingredients, preparation methods, daily features, and beverage offerings.
• Maintain strong knowledge of steak cuts, cooking temperatures, wine, spirits, and classic cocktails.
• Demonstrate proper fine-dining service techniques and tableside etiquette.
• Participate in ongoing menu, wine, beverage, and service training.
• Follow all restaurant policies, service procedures, sanitation requirements, and NYC Department of Health standards.
• Maintain professional appearance, grooming, demeanor, and communication at all times.
• Represent the restaurant with professionalism, attentiveness, discretion, and genuine hospitality.

• Minimum 3 years of fine-dining restaurant experience strongly preferred.
• New York City fine-dining or high-volume upscale restaurant experience preferred.
• Strong tableside service skills, including experience carving and serving large-format dishes.
• Strong knowledge of steakhouse cuisine, wine, spirits, and classic cocktails.
• Professional wine service experience, including bottle presentation, opening, pouring, and decanting.
• Excellent memory, attention to detail, organization, and ability to multitask in a fast-paced environment.
• Strong communication and interpersonal skills with a guest-first mentality.
• Ability to remain composed, polished, and attentive under pressure.
• POS proficiency; Toast POS experience preferred.
• Ability to work evenings, weekends, and holidays based on business needs.

• Competitive hourly wage plus gratuities.
• Dining discounts.
• Eligible employee benefits.
• Opportunities for professional growth and advancement.
• Ongoing food, wine, beverage, and service education.