Boutique Hotel Server — High-End Dining & Growth (ESOP)

Urschel; Valparaiso (IN); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

ESOP

PTO & Holidays

Health, Dental, & Vision Insurance

Free Health Clinic

401(k) with Employer Matching

Free Life Insurance

Hotel discounts

Flexible scheduling

Onsite fitness center access

Professional development

Community involvement

Job summary

Urschel Development is opening the Grand Gardner Hotel in Downtown Valparaiso, IN, seeking dedicated hospitality leaders for a Restaurant Server role. The hotel features 58 rooms, a speakeasy, and banquet spaces, offering an ESOP and extensive benefits.

Pay starts at $4.00/hour, with options for professional development and on-site amenities. The Server will deliver a high-end dining experience, use SEAC service, and work closely with culinary teams to ensure guest satisfaction in a boutique

Qualifications

• Thorough understanding of the S.E.A.C. method of service.
• Proficiency with POS software.
• Excellent communication skills.
• Ability to stand for an 8-hour shift, carry service trays up to 50 pounds, and move quickly in a high‑pressure environment.

Responsibilities

• Deliver an exceptional dining experience through attentive service and menu knowledge.
• Take accurate food and beverage orders and ensure timely service.
• Guide guests through culinary offerings and provide pairing suggestions.
• Manage station side work and process payments via the POS system.
• Collaborate with the culinary team to ensure guest satisfaction.

Skills

S.E.A.C. method

Excellent communication

Tools

POS software

Job description

Urschel Development is opening the Grand Gardner Hotel in Downtown Valparaiso, IN, seeking dedicated hospitality leaders for a Restaurant Server role. The hotel features 58 rooms, a speakeasy, and banquet spaces, offering an ESOP and extensive benefits.

Pay starts at $4.00/hour, with options for professional development and on-site amenities. The Server will deliver a high-end dining experience, use SEAC service, and work closely with culinary teams to ensure guest satisfaction in a boutique