Server

Role Overview

We are seeking a sophisticated, dynamic, and experienced Server to join our premier waterfront culinary team. Our restaurant offers an upscale dining experience that blends the timeless tradition of a premium steakhouse with the artistry of a high-end sushi lounge, all set against a bustling riverside backdrop.

As a server, you are a culinary guide. You must be equally comfortable decanting a rare Cabernet to pair with a dry-aged Ribeye as you are explaining the nuances of an Omakase platter and premium sake. This role requires exceptional multitasking skills, deep menu knowledge, and the stamina to deliver flawless luxury service across both indoor dining rooms and our expansive riverside patio.

Position Type: Full-Time / Part-Time

Reports To: Front of House Managers / General Manager

Core Responsibilities

• Dual-Menu Ambassadorship: Artfully guide guests through a diverse, luxury menu. Confidently make pairing recommendations that bridge the gap between our premium, temperature-specific steaks and our delicate sushi/sashimi offerings.

• The Riverside Experience: Manage an outdoor station efficiently. Navigate changing weather elements, adapt to a larger service footprint, and maintain tableside elegance despite the faster pace of a high-volume waterfront patio.

• Steps of Service Excellence: Execute flawless fine-dining mechanics, including precise table settings, course timing coordination (pacing heavy kitchen items with delicate sushi bar items), crumb services, and professional wine/sake presentation.

• Upselling & Menu Fluidity: Utilize suggestive selling techniques to highlight dry-aged upgrades, premium wagyu, specialty sushi rolls, artisanal cocktails, and high-end spirits.

• Allergy & Dietary Guardrails: Maintain flawless communication with both the main kitchen line and the sushi bar regarding guest allergies, cross-contamination risks, and dietary restrictions.

Required Skills & Qualifications

• Experience: Minimum of 2–3 years of server experience in a high-volume, fine-dining, or upscale casual environment. Dual experience in both a traditional steakhouse and a premium sushi concept is highly preferred.

• Product Knowledge: Strong foundational knowledge of beef cuts, grading scales (USDA Prime, Wagyu), wine varietals, sake classifications, and traditional sushi terminology.

• Environmental Adaptability: Ability to maintain high energy, composure, and a polished appearance while working outdoors on a riverside deck during peak summer volumes.

• Exceptional Logistics & Pacing: Proven ability to manage complex ticket times, as sushi and steak items come from two entirely different kitchen stations and must land at the table simultaneously.

• Certifications: Active local alcohol service certification (e.g., TIPS/ServSafe) and food handler’s card required.