Upscale Food Server - Luxury Casino Dining

Jw-Marriott

Las Vegas (NV)

On-site

USD 21,000 - 34,000

Full time

4 days ago
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Job summary

Pearl Oyster Bar at JW Marriott Las Vegas seeks a Food Server to deliver an exceptional luxury dining experience. You will take orders, pair premium offerings, and ensure timely service while upholding brand standards.

Ideal candidates have 1–2 years in upscale venues, strong guest-service skills, familiarity with POS systems, and must be 21 or older. Join a team committed to excellence in a high-end hotel casino setting.

Qualifications

  • High School Diploma or GED required.
  • 1–2 years in upscale or fine dining within a luxury hotel, resort, or casino.
  • Experience with POS systems and cash handling.
  • Knowledge of wine pairings and cocktail presentation.
  • Excellent interpersonal and communication skills.
  • Must be 21 years of age.

Responsibilities

  • Greet guests warmly and present menus with knowledge of offerings.
  • Take orders accurately and make recommendations for premium selections.
  • Serve food and drinks promptly to luxury standards.
  • Monitor guest satisfaction and respond promptly and professionally.
  • Maintain cleanliness and organization of service areas.
  • Handle payment transactions securely and correctly.
  • Collaborate with kitchen and bar staff for timely delivery.
  • Uphold health, safety, and sanitation standards.
  • Perform additional duties as assigned by management.

Skills

Upscale dining
POS systems
Wine knowledge
Guest service
Communication
Multitasking

Education

High School Diploma

Job description

Pearl Oyster Bar at JW Marriott Las Vegas seeks a Food Server to deliver an exceptional luxury dining experience. You will take orders, pair premium offerings, and ensure timely service while upholding brand standards.

Ideal candidates have 1–2 years in upscale venues, strong guest-service skills, familiarity with POS systems, and must be 21 or older. Join a team committed to excellence in a high-end hotel casino setting.

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