Back Server

At Hotel Saint Vincent, we have a dedicated enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, Service Driven.

ABOUT HOTEL SAINT VINCENT (STV):

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.

• Dental Insurance




• Health Insurance




• Life Insurance




• Vision Insurance




• Holiday pay after 90 days of employment




• PTO




• Employee discounts at our restaurants 

ESSENTIAL JOB FUNCTIONS :

•  Welcome all guests and ensure they are given responsive, professional, and gracious service at all times.




• Seat guests based on guest preferences and under the direction of the management team. 




• Work to balance out the guest flow and maximize covers in the dining room.




• Carefully watching tables and filling water glasses and other drinks as appropriate




• Communicate pertinent information to a Manager in a prompt fashion to respond to any guest needs and provide the highest possible level of service.




• Be able to properly manage time and resources and work efficiently with minimal supervision.




• Be available to fill in as needed or as directed by the restaurant manager or immediate supervisor to ensure restaurant operations are smooth and efficient.




• Ensure the tables are set up impeccably, with utensils, glassware, and plates
  neatly arranged, creating a welcoming dining atmosphere for guests with the Company’s Standards




• Expertly cleared and reset tables, promptly removing used dishes and utensils to
  maintain an organized and clean dining area for incoming guests.




• Act as a key communicator between the front-of-house and back-of-house
  teams, ensuring that food is delivered accurately and promptly and
  addressing special requests or dietary restrictions.




• Monitor and ensure the timely preparation of food orders to synchronize
  delivery to the table, guaranteeing that all items are warm and ready.

• Supports waiters and kitchen staff in other duties as required




• Performs other work-related duties as assigned