Server Reports to: Floor Manager / General Manager Employment type: Part-time or full-time, hourly (non-exempt) plus tips

Schedule:

Dinner service, evenings. Friday and Saturday dinner service is mandatory

Compensation:

Hourly wage plus your own gratuities, less the house tip-out

Experience:

Required — minimum two years serving in a full-service restaurant, with fine-dining or steakhouse experience strongly preferred About the Role You own the guest's evening. In a steakhouse, that means guiding a table through a high-ticket menu of prime cuts, shellfish, and composed sides, pairing wine and spirits with confidence, and reading whether the table wants you present or invisible. Our average check runs about $70 per person and a busy Saturday is roughly 285 covers — so you're carrying around $2,500 in sales on a full section, and every table expects the level of service that came with the price. We require prior experience because the fundamentals here aren't trainable in a week: how to run a multi-course dinner with proper coursing and clearing, how to sell a bottle of wine without overselling, how to read a table's pace, and how to keep a four-table section on tempo when the kitchen is backed up. Familiarity with Toast, wine and spirits, steakhouse service, and fine-dining standards is expected, not preferred. You should arrive already knowing how to do this. What You'll Do Guest service Greet your tables promptly, take control of the experience, and set the pace for the meal Guide guests through the menu — cuts, weights, doneness, sauces, sides, portion guidance — with genuine expertise rather than recitation Recommend and pair wine, spirits, and cocktails; know the list well enough to suggest confidently at several price points Run proper coursing: apps, salads, entrées, sides, dessert, coffee — timed to the table, not to the kitchen's convenience Check back after the first few bites of every entrée and at the appropriate intervals throughout Handle special occasions, dietary needs, and allergies with precision, confirming details with the kitchen Resolve guest complaints at the table; escalate to a manager only when it's genuinely warranted Wine, spirits, and beverage Present, open, and pour wine at the table following proper service standards, including decanting where appropriate Know our by-the-glass list, bottle list, and spirits inventory well enough to answer detailed questions Suggest appropriate pairings for steaks, shellfish, and composed dishes Serve cocktails and spirits accurately, and check IDs per policy and law Upsell thoughtfully — a second bottle, a dessert wine, a premium cut — in service of the guest's evening, not your check average Steakhouse menu mastery Know every cut: origin, grade, weight, cooking method, and the doneness scale Understand temperature standards precisely and confirm doneness preferences at the table Know every side, sauce, garnish, and add-on, including what can be modified and what can't Taste and study the menu during training; you are expected to speak about the food from experience Toast and POS Enter orders accurately and completely in Toast , including seat numbers, modifiers, course timing, and allergy flags Use Toast handhelds and table-management features to keep service tight Process payments, split checks, and apply comps and discounts correctly Keep the flow between Toast and Toast Tables clean so the host stand and kitchen see accurate status Team and section management Maintain your section: tables reset, stations stocked, floor clean Communicate with runners, bussers, expediters, and the bar so nothing falls through Complete opening setup, side work, and closing duties as assigned Support your teammates during a push — run your own food when the pass is behind, help turn a table What You Need Required Minimum two years of serving experience in a full-service restaurant Working knowledge of Toast (or demonstrated ability to learn a POS quickly, with comparable system experience) Real wine and spirits knowledge — confident with varietals, regions, and pairings, and able to open and pour at the table properly Fine-dining service standards — proper coursing, clearing from the correct side, tray and plate handling, and table etiquette Steakhouse or upscale menu familiarity, or demonstrated ability to master a menu fast Strong upselling instinct that reads as hospitality, not pressure Able to stand and walk for a full shift; able to carry trays and lift up to 50 pounds Comfortable working at a fast pace under pressure and staying composed when the room is full Available evenings and weekends — Friday and Saturday dinner service is mandatory Reliable attendance and punctuality; one absence puts a section on someone else Eligibility to work in the United States, and any alcohol-service certification required by state or local law Must meet the legal minimum age for serving alcohol in this jurisdiction