Restaurant Server at ÁRŌ

ABOUT ÁRŌ

Árō is Chef Johanne Siy's debut gastronomic concept and an expression of what she calls 'Creator’s Cuisine' — a cuisine shaped not by a single tradition, geography or culinary framework, but by the people, places, ingredients and experiences that have defined her journey. Named after two words — arō, meaning "to plough, to till, to cultivate" in Latin, and áro, meaning "love" in the dialect of Johanne's hometown — the restaurant is conceived as a labour of love rooted in ingredients, craftsmanship and community. Through an ingredient-led tasting menu, Árō seeks to spotlight under-recognised ingredients, celebrate craftsmanship in all its forms, and create deeper connections between the people who grow, make and nurture the things we consume. At its heart, Árō is a platform for forging deeper connections, bringing together origin, maker and diner through food.

Overview of the Role – Core Responsibilities:

We believe in the power of a strong team and the importance of each individual’s role within that team.

As a server/ runner, you will be at the forefront of ensuring we deliver the highest standard of hospitality and service day-in and day-out.

Specifically, you will be in charge of:

• Supporting senior managers in effectively administering all facets of restaurant operations
• Executing daily floor operations and ensuring every guest receives warm, professional and memorable service
• Effectively delivering food from the kitchen to the dining room (and vice versa) and conveying ideas, descriptions of dishes and ingredients to guests
• Setting and clearing tables effectively in accordance with service standards
• Executing daily service mise-en-place efficiently and effectively - including opening procedures, setting up the restaurant for service, service, clean-up and closing procedures
• Properly performing upselling in a fine-dining context
• Handling guest enquiries in a courteous and efficient manner and reporting guest feedback to supervisors (practicing effective service recovery)
• Effectively operating POS system and other service systems based on the trained responsibility level as assigned in the department.
• Quality monitoring and managing inventories for product and restaurant supplies
• Ensuring that the place of work and surrounding areas are kept clean and organized at all times.
• Complying with hygiene/ food and beverage safety regulations and ensuring food and beverages are prepared, served and stored in a safe and sanitary manner
• Training junior members of the team and promoting a positive work culture
• Projecting at all times a professional, positive and motivated attitude, proper personal hygiene and self-control.
• Working effectively with the rest of the team to deliver a seamless service and a flawless experience for our guests
• Performing ad hoc duties as assigned by supervisor