HOTEL REYNARDFront of House Opening Team Downtown Troutdale, Oregon Review Draft August 2026THE PLACEHotel Reynard is an eight-room hotel above a neighborhood restaurant in downtown Troutdale. We have spent the last few years bringing a century-old building back to life, and we are beginning to assemble the opening team.

The restaurant is still taking shape, so part of this posting is an attempt to picture the room together. We expect some nights when every seat fills at once, drink orders move quickly, tickets stack up, and several parts of the room need attention at the same time. Other afternoons will settle into an easier pace. A couple staying upstairs may come down for a drink. Someone from the neighborhood may tuck into a familiar seat at the bar.

At another moment, a small group of newcomers may wander through the front door without knowing quite where to go. The person behind the bar should look up, welcome them in, and walk around with menus before anyone has to search for help. A few minutes later, they may be back pouring drinks, checking on a table, clearing glasses, or helping another part of the room prepare for what comes next. The pace changes, but awareness of the house remains.

This is a small, owner-operated restaurant, and the work reaches beyond the limits of a single station. Everyone should understand how the room functions and notice what needs attention. A water glass gets filled without interrupting the table. Plates stay down for another minute because the conversation has not reached a stopping point. Bread arrives while it is still warm. A chair is straightened before the next guest sits down.

The best service is often built from decisions that barely register on their own. Together, they allow the room to feel natural and cared for, whether every seat is occupied or only a few people have come through the door.

THE PEOPLEWe are looking for people who already understand the rhythm of restaurant service and enjoy working as part of a team. Servers will have confidence with pacing, table maintenance, allergies, requests, and enough food and beverage knowledge to make useful recommendations. We are especially interested in people who notice what is happening beyond their section and follow through. Bartenders will be making a few drinks, pouring wine and beer, keeping the bar ready, helping the dining room when it needs you, and greeting people before they have to decide whether anyone has noticed them. Guests shouldn t notice where one role ends and another begins. They should simply feel well cared for.

The best bartenders know how to make people feel seen without asking to be seen themselves. They know when to start a conversation and when to leave someone alone. They understand that good judgment often looks effortless, and that the smallest decisions are usually the ones guests remember most.

Things we value:

Bartenders:

Relevant bartending experience and sound cocktail, wine, and beer knowledge.

A natural sense of welcome and an ability to read the room.

Good judgment about when to engage, when to guide, and when to give someone space.

Consistency, cleanliness, memory, and follow-through.

Confidence without showmanship.

The ability to shift between bar work, table service, and greeting without making the room feel divided into job titles.

Reliability, clear communication, and respect for coworkers.

THE WORKWelcome guests and guide them through a meal that fits the visit they are having.

Learn the food, wine, beer, cocktails, and nonalcoholic drinks well enough to answer questions and make useful recommendations.

Provide attentive bar and table service while maintaining awareness of table pacing, the dining room, and the needs of the kitchen, bar, host, and other servers.

Communicate clearly with the kitchen, servers, host, and bartenders including allergies, requests, pacing, and changes clearly and promptly.

Support hosting, food running, resetting, and other front-of-house work when trained and when the room requires it.

Keep stations, service areas, and shared supplies clean, stocked, and ready. Complete opening and closing work in a way that prepares the next shift.

Stay composed and attentive through busy service.

Bartenders:

Prepare cocktails with precision and consistency and pour wine, beer, and nonalcoholic drinks with care.

THE DETAILSOPENINGLate October 2026SCHEDULEApproximately three to four shifts per week. Evening, weekend, and holiday availability will be required for most positions.

SERVICELunch and dinner, seven days a week.

EXPERIENCEAt least three years of relevant restaurant experience.

COMPENSATIONHourly pay plus shared tips.

BENEFITSHealth insurance and paid time off for eligible employees after 90 days; shift meal provided.

PERMITSOLCC and Food Handlers permits required, or the ability to obtain them before starting.