Project Description

Back Waiter

At Blu Pointe we strongly believe it takes very special people to create and maintain a friendly and professional atmosphere for our guests. The Back Waiter plays a vital role in the execution of food and table service in the dining room. Successful performance of the Back Waiter duties allow more time for the lead positions to create a memorable dining experience for each guest. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Back Waiter position.

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Our Restaurant

Blu Pointe is nestled in the Hudson Valley directly on the Newburgh waterfront. We are a modern, upscale dining experience featuring a Wine Spectator award winning wine list, Prime and Wagyu beef, fresh seafood and breath-taking river views.

At Blu Pointe we strive to provide options that allow our guests to enjoy healthier eating habits and lifestyles. Food is an essential part of everyone’s day and we want our guest to allow us to be a part of theirs. We take pride in educating our staff on why we have chosen certain ingredients and cooking methods. This allows our guests to know exactly what they are enjoying and where it was sourced.

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JOB DESCRIPTION

The Back Waiter:

  • Ensures all food and beverage items are correctly served according to restaurant standards
  • Provides water and bread service throughout the duration of the meal
  • Fosters a strong, team oriented work place and goes above and beyond industry standards for service and hospitality whenever possible
  • Performs coffee, tea and other non-alcoholic beverage services
  • Is knowledgeable of all food and non-alcoholic beverage menus in the restaurant and is able to answer questions confidently
  • Is able to interpret guest cues and advance the dining experience through the next course
  • Listens to guest feedback and provides details to management to continue to improve the dining experience at Blu Pointe
  • Clears, sanitizes and resets tables in assigned section in accordance with restaurant standards and sanitation guidelines

Requirements:

  • Minimum age requirement of 16 years
  • Must be able to stand and work a maximum of 8 hour shift
  • Must be available to work weekends and holidays
  • Must be available to work minimum of one shift on Sundays and a total of two shifts per week
  • Must possess strong organizational qualities
  • Must possess a strong interest in food
  • Customer service oriented attitude
  • Able to work flexible work schedule including nights, weekends and holidays
  • Able to bend, squat and lift up to 50 lbs. regularly and continuously

Preferred:

  • Previous restaurant or food service experience
  • Desire to learn and grow within our restaurant
  • Ability to carry beverage trays
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