Part-Time Fine Dining Server-FOH Swing

Relais & Châteaux; Baltimore (MD); On-site; USD 2,066,000 - 3,031,000; Full time

Benefits offered by this job

Competitive hourly wage

Opportunities for advancement

Continuous training and development

Dynamic team environment

Job summary

Magdalena at the Ivy Hotel is a Front-of-House position requiring versatility across server, support, host, and bar roles to maintain professional service that reflects the Ivy/Magdalena standard.

You will be responsible for guest interactions, wine knowledge, and brand ambassadorship, ensuring every guest experience aligns with our refined yet approachable atmosphere.

Qualifications

• Front-of-house staff capable of serving, supporting, hosting, and bar duties.
• Professionalism and brand standards as directed by department head.
• Ability to communicate with guests and colleagues.

Responsibilities

• Operate all service roles (Server, Support, Host, Bar) to maintain professional service.
• Coordinate with kitchen and other departments to ensure smooth service.
• Manage guest needs, requests, and complaints with courtesy and efficiency.
• Ensure guests are welcomed, seated, and attended to with correct name and title.
• Attend staff briefings and relay feedback to leadership.

Job description

Magdalena is an upscale, vibrant bistro in the Ivy Hotel--known for its seasonal menus, exceptional wine selection, and warm hospitality. We pride ourselves on creating a memorable dining experience with an approachable, yet refined, atmosphere.

We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

This is a FOH position for candidates who can operate all service roles, Server, Support, Host and Bar while ensuring that service is at all times performed in a professional manner and to the style as specified by department head.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Operational Acumen:

• Ensure that service is at all times performed in a professional manner and to the style as specified by the Director of Food & Beverage.
• Communicate with other restaurant staff and departments
• Make sure that company policy, vision statement and departmental objectives are followed and utilized at all times
• Be fully conversant with all hotel products and services
• Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements

Customer Service:

• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries
• Be fully conversant with every dish served in the restaurant and to provide explanations as requested
• Have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes
• Act as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance
• Ensure that all guest wishes are met so far as is reasonably possible
• Ensure that all staff call guests by their correct name and title
• Welcome, sit and take food orders from guests in the restaurant
• Ensure that service is at all times performed in a professional manner following standards set
• Collate information and feedback while attending all staff briefings before each service
• Obtain feedback from guests and to use this to improve service and to pass on such to the Director of Food & Beverage and Dining Room Manager

Health and Safety:

• Contribute to the formulation and review of risk assessments for the Bar
• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person
• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected
• Be fully aware of the hotel’s fire and safety procedures and health and safety regulations

General:

• Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met
• Undertake any other duties as requested by the Director of Food & Beverage and Dining Room Manager, in accordance with the scope and responsibilities of the role
• Report for duty punctually and in full uniform according to appearance and grooming standards

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of the job, the employee is regularly required to stand, use hand to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch or crawl
• Work requires vision to monitor, data entry and frequent standing, walking, bending, stooping, driving and lifting and carrying restaurant stock and food supplies weighing up to 50 pounds
• May be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas
• May be exposed to individuals under the influence of alcohol. Work is performed in a restaurant and kitchen environment

What We Offer:

• Competitive hourly wage
• Opportunities for advancement
• Continuous training and development
• A supportive, passionate, and dynamic team environment.