Summary from listing
The role is a high-end restaurant service position responsible for delivering a five-star dining experience, including wine and beverage service, food ordering, point-of-sale transactions, guest assistance, course presentation, payment processing, inventory and wine-list updates, and support for tastings and special events. The position works 6–12-hour days during the season, including weekends, holidays, and nights, and may be assigned to multiple outlets. It reports to the Restaurant Manager, Director of Restaurants, F&B Service Operations Manager, and Cellar Master, and requires a high school diploma or G.E.D., wine-service training, and successful completion of menu, wine and spirit, and practical service assessments.
