Server: Tips, Growth & Benefits (Hospitality)

Zaytinya NYC; New York (NY); On-site; USD 23,000 - 28,000; Full time

Benefits offered by this job

Competitive compensation and bonus

Comprehensive health & wellness

Retirement savings plans

Employee dining discounts

Growth in a values-driven hospitality

Job summary

José Andrés Group is seeking a Server to join our Operations - FOH team in a fast-paced, guest-focused environment. You will provide friendly, attentive service, guide guests through menu selections, and maintain clean, well‑sanitized tables and spaces.

The role requires 1–2 years of high-volume restaurant experience, strong communication, and the ability to stand for long hours. Open scheduling and a willingness to grow within a values-driven hospitality group are essential.

Qualifications

• Open availability for at least 3 days per week including weekends and holidays.
• 1–2 years of full-service, high-volume server experience.
• Ability to describe menu items, ingredients and cooking methods.
• Strong communication to build relationships with guests and colleagues.
• Capable of standing/walking up to 8–10 hours and lifting up to 40 lbs occasionally.

Responsibilities

• Work in a fast-paced, guest-centric environment with team members.
• Serve food and beverages that exceed guests’ expectations.
• Accurately take orders, clear and reset tables, and polish ware.
• Deliver wine service and guide guests through menu choices.
• Memorize allergens and menu details to aid guest decisions.

Skills

Open availability

Hospitality passion

Guest engagement

Menu knowledge

Menu item descriptions

Allergen knowledge

Endurance

Strong work ethic

Voice/communication skills

Ability to stay calm under pressure

Education

Culinary degree

Culinary/Beverage Certification

Hospitality degree/certification

Tools

POS systems

Job description

José Andrés Group is seeking a Server to join our Operations - FOH team in a fast-paced, guest-focused environment. You will provide friendly, attentive service, guide guests through menu selections, and maintain clean, well‑sanitized tables and spaces.

The role requires 1–2 years of high-volume restaurant experience, strong communication, and the ability to stand for long hours. Open scheduling and a willingness to grow within a values-driven hospitality group are essential.