Server (Fine Dining)

1 month ago

New Orleans, United States The Pelican Club Full time
Job DescriptionJob Description

The Pelican Club Restaurant and Bar is currently seeking servers to join our exciting and enthusiastic team. The ideal candidate must be well-groomed and capable of multitasking while maintaining a positive and professional approach with staff and guests.

Duties and Responsibilities:

- Providing exceptional service to our guests

- Taking food and beverage orders and accurately entering them into the POS system

- Making menu item recommendation based on guest preferences

- Communicating any food allergy or special nutrition needs to kitchen staff

- Ensuring all orders are filled quickly and accurately and that food is high quality

- Providing attentive service to diners, like refilling drinks as needed and checking their needs during meal

- Promptly addressing any customer service issues and referring to management if and when necessary

- Performing some cleaning duties, such as at the service station, around the kitchen and in the dining area

- Performing opening and closing duties

- Helping fellow team members and other departments wherever necessary to maintain positive working relationships

Candidate Requirements:

- Minimum two years of experience in a fine dining high volume restaurant

- Exceptional customer service skills

- Working knowledge of food terminology and food service standards

- Basic wine knowledge

- Strong communication skills

- Highly organized

- Passion for hospitality

Please submit resume by email.

Job Types: Part-time, Full-time

Pay: $7.25 - $26.75 per hour, paid weekly

Qualifications:

  • High school diploma or equivalent
  • Two years experience as a server in a high volume, fine dining restaurant environment.
  • A working knowledge of food terminology and food service standards.
  • Exceptional guest service skills
  • Basic POS and computer skills
  • Basic wine knowledge, and the willingness to learn more.
  • Ability to work a flexible schedule to include weekends and holidays.
  • Compliance with hygiene and grooming standards.


You can also apply in person at the restaurant Wednesdays-Sundays between 2pm-4pm. Please bring a resume.

Company DescriptionRichard Hughes and his wife, Jeanne Stinnett Hughes, moved from New York to New Orleans in 1989, and one year later opened the Pelican Club Restaurant and Bar. Born in New Orleans and raised in Baton Rouge, Louisiana, Richard began his cooking career at home and continued at several New Orleans area restaurants. His first apprenticeship was with Chris Kerageorgiou at La Provence in Lacomb, Louisiana; then he moved on to saucier under chef Gerard Thabius at Winston’s, to night chef at The Sazerac, and then to chef at Dante by the River. In 1983 Chef Hughes was recruited as an executive chef to open Memphis Restaurant in New York which soon became regarded as a leader among Manhattan’s Creole-Cajun eateries. Town & Country Magazine reviewer James Villas wrote: “Memphis is one of the best, most exciting restaurants to open in New York in years. What you’re here for is New Orleans chef Richard Hughes’ authentic Creole-Cajun cuisine and down-to-earth Southern dishes.”

After six years on New York’s fast track, Richard and Jeanne returned home to raise their family and to open the Pelican Club. The Hughes found the 19th century French Quarter townhouse on Bienville Street and Exchange Alley to be the ideal location. Jeanne directed an extensive renovation incorporating many of the building’s existing features—Italian marble columns and floors, hand-painted ceramic tiles and a rusticated stone wall. The entrance is via the Bar which overlooks Exchange Place through a wall of arched, wood-mullioned windows and leads into three dining rooms: the cozy Club Room with burnished cypress paneling, the casually elegant Main Dining Room with creamy painted brick archways contrasting with long black banquettes, and the colorful Bienville Room with large windows looking out to the Quarter. Original artworks by contemporary Louisiana artists including Alex Beard, Martin LaBorde, Beth Lambert, Michalopoulos, Grace Newburger and Rise Delmar Ocshner are featured in each of the spaces. Gregory Roberts, New Orleans columnist for The Times-Picayune, wrote: “The overall effect is sort of understated hip with a festive fillip, a tasteful ambiance where diners are comfortable in everything from blue jeans to ball gowns.”Company DescriptionRichard Hughes and his wife, Jeanne Stinnett Hughes, moved from New York to New Orleans in 1989, and one year later opened the Pelican Club Restaurant and Bar. Born in New Orleans and raised in Baton Rouge, Louisiana, Richard began his cooking career at home and continued at several New Orleans area restaurants. His first apprenticeship was with Chris Kerageorgiou at La Provence in Lacomb, Louisiana; then he moved on to saucier under chef Gerard Thabius at Winston’s, to night chef at The Sazerac, and then to chef at Dante by the River. In 1983 Chef Hughes was recruited as an executive chef to open Memphis Restaurant in New York which soon became regarded as a leader among Manhattan’s Creole-Cajun eateries. Town & Country Magazine reviewer James Villas wrote: “Memphis is one of the best, most exciting restaurants to open in New York in years. What you’re here for is New Orleans chef Richard Hughes’ authentic Creole-Cajun cuisine and down-to-earth Southern dishes.”\r
\r
After six years on New York’s fast track, Richard and Jeanne returned home to raise their family and to open the Pelican Club. The Hughes found the 19th century French Quarter townhouse on Bienville Street and Exchange Alley to be the ideal location. Jeanne directed an extensive renovation incorporating many of the building’s existing features—Italian marble columns and floors, hand-painted ceramic tiles and a rusticated stone wall. The entrance is via the Bar which overlooks Exchange Place through a wall of arched, wood-mullioned windows and leads into three dining rooms: the cozy Club Room with burnished cypress paneling, the casually elegant Main Dining Room with creamy painted brick archways contrasting with long black banquettes, and the colorful Bienville Room with large windows looking out to the Quarter. Original artworks by contemporary Louisiana artists including Alex Beard, Martin LaBorde, Beth Lambert, Michalopoulos, Grace Newburger and Rise Delmar Ocshner are featured in each of the spaces. Gregory Roberts, New Orleans columnist for The Times-Picayune, wrote: “The overall effect is sort of understated hip with a festive fillip, a tasteful ambiance where diners are comfortable in everything from blue jeans to ball gowns.”

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