Position Overview

 

Eleven at Crystal Bridges specializes in modern American comfort food. Our Front of House Service Staff exhibits exemplary service to guests while supporting the Museum’s strategy of “Welcoming, Invigorating, and Excellence” in order to leave a lasting positive and dynamic impression.

 

Front of House Service Staff duties may include:

  • Lunch Server
  • Dinner Server
  • Barista (Must be at least 21 years of age)
  • Bartender (Must be at least 21 years of age)
  • Special Event Server
  • Server Assistant
  • Host/Hostess

 

Hourly rate of pay will correspond to the role performed. Employees will be expected to accurately clock in and out according to assigned shift.

 

Principle Responsibilities (Essential Functions)

 

  • Maintain thorough knowledge of Crystal Bridges’ collections, history, and events
  • Maintain thorough knowledge of restaurant’s hours of operation, services, menus, specials, and “Edible Responsibility”
  • Ensure cleanliness and safety in both lobby and dining areas
  • Record and manage reservations according to Eleven’s policy
  • Provide an atmosphere that evokes the Museum’s mission of “Excellence, Welcoming, and Invigorating”
  • Provide Total Team Service allowing for consistency in guest satisfaction by continually observing both quality in food and service
  • Complete all assigned opening and closing duties as required

 

 

Other Duties

  • Accurately prepare cocktails according to Eleven’s recipes
  • Open, pour and serve wine
  • Open and serve beer
  • Prepare and maintain garnishes
  • Maintain a clean bar and work area to ensure safety in bar, service, and dining areas
  • Polish and stock glassware
  • Clean all bar utensils and equipment
  • Arrange bottles and glassware for an attractive display
  • Maintain freshness of open wines
  • Assist service staff by providing accurate information regarding liquor, beer, or wine
  • Assist service staff by delivering drinks to guests
  • Monitor alcohol consumption per table to ensure a safe level of intake by the guests
  • Serve tables as necessary
  • Other duties as assigned

 

 

Minimum Qualifications

Education, Training, and Traits:

  • Must be 21 years of age or older
  • Excellent people skills and an outgoing personality
  • Possess a strong commitment to customer service
  • Highest ethics in regard to honesty, integrity, and work ethic
  • First-hand knowledge of service steps and dining room procedures

 

 

Work Experience:

  • Experience with customer service in a hospitality environment
  • Previous experience as a Bartender required

 

 

Skills and Abilities:

  • Ability to work flexible shifts including weekends, holidays, and evenings
  • Must be able to move quickly, stand, bend, and lift for periods of up to 4 hours
  • Ability to carry large, heavy trays
  • Strong communication skills and ability to maintain professionalism with both co-workers and Museum Guests
  • Possess strong organizational, problem solving, and time management skills

 

 

Physical Requirements and Work Environment

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

  • Physical demands: In the work environment described below, position requires working in high functioning kitchen, dining, and special event and offsite areas for prolonged periods of time; good eye/hand coordination; bending and stretching; and physical stamina to lift and carry a minimum of 25 pounds. Visual acuity to review written materials is required for this job. Additionally, this position requires meeting the public in a professional and courteous manner. Occasionally, while performing the duties of this job, the employee may be required to independently travel in the local area.
  • Work environment: The physical arrangement of the work space may require the position to work in a variety of Museum spaces. Work space must be organized and reflect efficiency. The noise level in the dining environment is usually moderate.

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