Flor Fina Lounge Server, Part Time

Non-exempt position reporting to the Food & Beverage Manager.

Benefits

• Free parking in Ybor
• Free shift-meal prepared by in-house culinary experts
• Up to 50% off food when dining as a guest at the restaurant
• Greatly discounted room rates for out-of-town guests

Requirements

• Thursday through Sunday availability required
• Passion for the People, Place, and Culture of the community, along with a love of restaurants and guest service
• Minimum of one (1) year experience as a Restaurant or Event/Banquet server in either a free-standing or hotel restaurant
• TiPS Alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain within 30 days of hire
• Must meet local age requirements to serve alcohol
• Available to work a flexible schedule including nights, weekends, and holidays
• Fluency in English both verbally and non-verbally

About You

Your past experiences have led you to understand the art and science of hospitality. Food and beverage culture are part of your identity, and you stay updated on new restaurant openings or local favorites. You take pride in curating memorable experiences and naturally enjoy taking care of others. Friends and family likely see you as a planner who thrives in busy environments, making smart decisions on the fly. Above all, your mission is to spread joy to everyone you encounter.

About Us

Hotels done differently. We believe in the power of People, Place, and Character, celebrating individuality and the communities we serve. Located in historic Ybor, a trolley ride from downtown Tampa, Hotel Haya blends Cuban, Italian, and Spanish influences. The property features 178 guest rooms, over 7,000 square feet of banquet space, a world-class restaurant, an airy café, and a lush courtyard with a pool. Managed by Aparium Hotel Group, we combine the business acumen of large hospitality companies with the charm of boutique hotels in bustling, smaller markets.

Responsibilities

• Uphold and model the company’s principles of People, Place, and Character, driving collaboration, intuition, and translocal hospitality
• Assist in all aspects of a guest’s experience, from greeting to ensuring proper steps of service, adjusting as needed for satisfaction
• Participate in daily line-ups and quarterly staff meetings to develop ideas, provide feedback, and strategize improvements
• Maintain working knowledge of menus, ingredients, and daily specials; serve alcohol safely, responsibly, and legally; accurately account for monetary transactions
• Serve food and beverage items based on guest requests while adhering to health and safety measures
• Keep your workstation clean and organized, demonstrating urgency for guest requests
• Understand basic culinary and beverage terms; use menu knowledge to create exceptional dining experiences
• Observe and report challenges in physical facilities to leadership for corrections and improvements
• Communicate promptly with F&B and Culinary teams to ensure timely food delivery
• Assist in other F&B areas as needed, including Banquets, Bar, Café, In-Room Dining, Pool, and Restaurants

Additional Requirements

• Continuous standing, walking, and negotiating wet tile floors and steps
• Fine motor coordination for pouring beverages, decorating cocktails, and folding napkins
• Ability to roll and/or carry tables and chairs
• Standing and walking continuously for 4-5 hours at a time
• Occasional lifting and carrying of 30 lb. trays, crates, or boxes
• Continuous negotiation of varied floor surfaces
• Occasional carrying of items over the shoulder
• Hand and elbow movements for polishing glassware, setting tables, shaking, pouring, and mixing drinks
• Excellent sight and balance for negotiating varied floor surfaces
• Handling lighted candles and hot fluids (coffee and tea)
• Ability to work in extreme temperatures, such as freezers (-10°F) and kitchens (+110°F)