BACK SERVER
Compensation + Benefits
- Competitive Wages
- Pay: $16.50 per hour plus gratuities (approximately $85,000 - $90,000/year)**
- Medical, Dental, Vision Plans
- Paid Time Off - Including Vacation, Sick and Mental Health Time Off
- 401(k) w/ company discretionary match
- Flexible Spending Account
- Employee Assistance program - 6 counseling sessions annually for you and your household members
- Employee dining and wine discounts
- Daily Family Meal
- Customized Educational Opportunities
- Opportunity for Advancement within the Vertice Portfolio
- Referral Bonuses
- Uniforms
What you'll be doing in this role...
Under the general direction of the General Manager and in conjunction with the SingleThread Team, the Backserver works to successfully execute and assist in curating guest experiences in our Dining Room. This is achieved through a genuine, intentional and consistent sense of hospitality. Backservers work in tandem with the Captain and Sommelier team to meet all guest expectations in a timely and graceful manner.
Guest-Facing Service Management
Provide warm, humble and knowledgeable service throughout the property
Liaise with your Captain and Sommelier to ensure a seamless guest experience by staying in tune with dining pace, beverage plan and dietaries
Responsible for table maintenance during service; this includes making sure tables are wiped, marked and maintained at the appropriate times
Responsible for keeping the station moving while your Captain is occupied
Employee Relations
Assist in creating a culture that encourages our staff to grow
Taking and giving feedback in a humble and intentional manner
Recapping service as a team when we are faced with challenges or major successes throughout the night
General/Miscellaneous
Ensure Kaizen mentality in quality of guest experience, service, operational effectiveness, employee retention, and satisfaction
Ensure consistent, thorough, and timely communication to peers, managers, guests, and vendors
Continually strive to provide opportunities to advance the education and development of staff as it relates to food, wine, and service
Understand and comply with all federal, state, county, and municipal regulations/ordinances that pertain to health, safety, and labor requirements of the farm/restaurant/inn, its employees, and its guests
All other duties as assigned by manager
QUALIFICATIONS FOR SUCCESS
3+ years of related food, beverage and/or service management experience in a fine dining atmosphere preferred
Commitment to quality, excellence, and genuine hospitality
Highly organized, self-motivated, and flexible, with the ability to manage multiple priorities under time constraints
Excellent communication and interpersonal skills
Ability to listen, communicate, and make connections
Relevant experience in high-end hospitality/restaurant operations
Computer competency (e.g. well versed in PC and/or Mac-based MS Office, POS and PMS, OpenTable, Tock, or similar booking program)
Ability to work with confidential information
A person of integrity; fair and consistent
Creative problem-solving and critical decision-making skills
Ability to work collaboratively across the organization
Extensive knowledge of Sonoma County and its surrounding areas including its history, wineries, dining options, retail shopping
Ability to work a varying schedule, including overtime, nights, weekends and holidays
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
Must be able to lift and carry up to 40 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
KEY COMPETENCIES
- To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
- To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
- To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
- To be flexible, responding quickly and positively to changing environments
- To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
- Be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team
Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.
** The above represents the expected pay range for this position, that we in good faith believe we would pay for this role at the time of this posting. This range may be modified in the future.
Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.
Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and opportunities for growth and career development.
