Server, Part-Time

Reports to: Food & Beverage Manager. This is a non-exempt position.

Benefits

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

About the Role

The Restaurant Server reports to the F&B Managers and works in a team environment with other F&B professionals, including barbacks, bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position possesses a background and knowledge in basic service techniques and has a natural ability to manage time. As a server, you will be responsible for creating memorable guest experiences, not just being an order-taker. You will ensure the timely and friendly delivery of food and drinks. In-depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions. Ongoing beverage tasting and trainings will allow you to expand your knowledge of beer, wine, and spirits.

All service team members are expected to be reliable and responsible, arriving changed, polished, and mentally ready to work on time. We emphasize treating each other just like we treat our guests—sharing a smile, a helping hand, and a willingness to assist in any situation. You will actively develop trusting and transparent relationships with peers on the service team and other associates of the hotel.

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 beginning to end by extending a friendly greeting, ensuring proper steps of service, executing requests in a timely manner, and adjusting as necessary to ensure satisfaction.
• Participate in daily line-ups and quarterly all-staff meetings to develop ideas and objectives with the service team while providing constructive feedback.
• Be accountable for working knowledge of menus, menu ingredients, and daily availability; serve alcohol safely, responsibly, and legally; and accurately account for all monetary transactions during your shift.
• Serve food and beverage items based on each guest’s specific requests while respecting health and safety measures.
• Ensure your workstation is clean and organized, demonstrating a sense of urgency for guest requests.
• Demonstrate an understanding of basic culinary and beverage terms and use menu knowledge to create exceptional dining experiences.
• Observe conditions of all physical facilities and relay challenges to the food and beverage leadership team for corrections and improvements.
• Communicate promptly with the F&B and Culinary teams to ensure guests receive their food as ordered in a timely fashion.
• Assist in other areas of the F&B Department as needed, including Banquets, Bar, Café, In-Room Dining, Pool, and Restaurants.

Requirements

• Passion for People, Place, and Culture of the community, with a love of restaurants and guest service.
• Minimum of one (1) year of 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.

Additional Requirements

• Continuous standing and walking, 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.
• Negotiating varied floor surfaces continuously.
• Occasional carrying over the shoulder.
• Hand and elbow movements for polishing glassware, silver, setting up 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).

About the Company

Aparium Hotel Group believes in the power of People, Place, and Character, ensuring properties are places where individuals are valued and celebrated as a tribute to the neighborhoods and communities they serve. The company elevates associates’ pride in who they are, where they live, and who they serve.

Hotel Haya, located in the heart of historic Ybor and a trolley ride away from downtown Tampa, 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.

Aparium Hotel Group was founded in 2011 by hospitality executive Mario Tricoci and luxury hotel veteran Kevin Robinson. The company focuses on bringing c-suite service and accommodations to underserved yet distinct cities while celebrating each location’s unique character. Aparium is known for combining the business acumen of large hospitality companies with the charm of boutique hotels.