Back Server

BACK SERVER

Compensation + Benefits

• Competitive Wages
• Pay: $16.90 per hour plus gratuities (approximately $85,000 - $95,000/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

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.