About the Role

To set and clear restaurant tables; stock all service stations and assist food servers with table service to ensure total guest satisfaction.

Requirements

  • Quickly clear dirty table settings and prepare table for resetting. Promptly and consistently reset all service ware as prescribed.

  • Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments. Wipe down booths and chairs, move tables and chairs, and clean floors as necessary.

  • Serve guests with beverages, breads and butter to begin their dining experience and replenish as necessary. Assist with guest satisfaction.

  • Transport all dirty tableware from dining room to dishwashing area for proper cleaning.

  • Maintains open line of communication between appropriate departments.

  • Other duties as assigned.

Busperson

You will be redirected to Zachry Hospitality's website. Please send your resume when applying

San Antonio, TX, USA

Full time and Part Time

Education

  • None required

Experience

  • Prior hospitality experience preferred

License/Certificates

  • Food Handlers Certification required

  • TABC Required

Benefits

  • Medical, Dental and Vision Insurance

  • Life Insurance

  • 401k

  • Paid Leave

  • Referral Bonus Program

  • Employee Assistance Program

  • Paid Time Off Program

  • Hotel Discount Program

  • And Many More

About Fiume Pizzeria and Wine Bar

Fiume - in English meaning river - is a restaurant concept that merges the authentic flavors of Italy with traditional Texas ingredients. The artisan, Texas-crafted pizza incorporates local flavors that highlight Neapolitan-style pizza in what we define as Texapoletana.
Fiume - also once a city in Italy - was known as a cultural melting pot in the height of its existence. Similarly, the San Antonio River is the core of our dynamic and culturally diverse city of San Antonio. Our vision and menu are exemplary of an elevated dining experience revered for its deep local roots and hyperlocal culinary craftsmanship.