1-3 years of experience in upscale or fine dining service
Knowledge of elevated service standards, table etiquette, and dining room operations.
Interest in regional cuisine, wine, and hospitality storytelling.
Availability to work evenings, weekends, and holidays as required.
Ability to lift and carry trays or equipment up to 50 pounds.
Ability to stand and walk for extended periods (up to 8 hours).
High School Diploma or equivalent.
