Elevated Dining Server - Wine & Spirits

Paycom - ATS

Santa Monica (CA)

On-site

USD 42,000 - 68,000

Full time

14 days+
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Job summary

Wally’s Wine & Spirits is seeking an experienced Server to deliver a polished, memorable dining experience for every guest. Join a premium food, wine, and spirits brand that values thoughtful service and genuine hospitality.

Responsibilities include guiding guests through wine, food, and cocktails with confidence, coordinating with kitchen and service teams, and ensuring a seamless, gracious dining experience from arrival to departure.

Qualifications

  • 3–5 years of serving in a high-volume, premium, or hospitality-focused restaurant environment.
  • Strong knowledge of food, wine service, cocktails, and elevated dining standards.
  • Excellent communication, organization, and guest engagement skills.
  • Confidence using POS systems and supporting smooth restaurant operations.
  • A team-oriented mindset with flexibility to support multiple service roles as needed.

Responsibilities

  • Provide warm, attentive, and elevated service that reflects Wally’s high standards of hospitality.
  • Guide guests through the offerings with confidence and enthusiasm.
  • Create a seamless dining experience through precise timing and strong communication.
  • Partner with teammates, sommeliers, bussers, and kitchen staff to support exceptional service.
  • Assist with hosting, running food, bussing tables, and other guest-facing needs as appropriate.

Skills

Hospitality service
Wine knowledge
Communication
Team player

Tools

POS systems

Job description

Wally’s Wine & Spirits is seeking an experienced Server to deliver a polished, memorable dining experience for every guest. Join a premium food, wine, and spirits brand that values thoughtful service and genuine hospitality.

Responsibilities include guiding guests through wine, food, and cocktails with confidence, coordinating with kitchen and service teams, and ensuring a seamless, gracious dining experience from arrival to departure.

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