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Front of House Staff – Revival Saint Paul

Job Requirements:

  • Commitment to a team environment
  • Deliver exceptional service consistently by following service guidelines
  • Maintain the host stand
  • Inspect every menu and list to ensure their condition and appearance
  • Assure all tablets are charged and accessible for service
  • Greet guest promptly and graciously with eye contact, a smile, open body language, and engaged positivity
  • Answer telephones according to TDG standards and provide information regarding the restaurant or events
  • Manage the waitlist with an understanding of capacity and rotation
  • Assign seating, taking into account service standards
  • Ensure all silverware and glassware is polished and in good condition
  • Fold napkins for service to maintain an adequate supply
  • Be familiar with all menus, including preparation, ingredients and description
  • Recognize opportunities to upsell and provide confident and educated advice on menu options as well as food and beverage pairings, including specials for the day
  • Stock and carry/bus linen, china, silver and glassware for service
  • Anticipate guest’s needs and service them appropriately
  • Gauge guest’s satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved
  • Anticipate guest needs to provide a seamless dining experience
  • Preset tables with appropriate items for each course when necessary
  • Recognize and address potential intoxicated, disruptive or undesirable guests
  • Serve and clear food and beverage items in an unobtrusive and professional manner
  • Serve any dishes to guests while explaining the contents and preparation
  • Clear and crumb tables accordingly
  • Clean, set and reset tables continuously, assuming responsibility for station, tables and side duties
  • Carry trays, bus and reset tables with linen, china, glass and silver
  • Complete side work assigned by manager
  • Ensure all work areas are kept clean and organized
  • Maintain a high level of productivity during down time
  • Running side-work and closing side-work completed in a timely manner
  • Follow all company safety and sanitation policies and procedures
  • Conduct oneself in a professional manner at all times

Additional Requirements:

  • Good reading, writing and oral proficiency in the English language
  • Good food and beverage knowledge, with an investment to learn
  • Able to work alone without direct supervision
  • Keep the work area clean and tidy at all times
  • Attend all required meetings
  • Follow proper uniform guidelines
  • Properly handle and report staff and guest accidents
  • Handle lighted candles, and handling hot fluids (i.e. coffee and tea)
  • Assist with responsibilities and duties in other areas and as assigned by management
  • Due to the busy nature of the hospitality industry, staff may be required to work varying schedules, including various station positions, to reflect the business needs of the restaurant
  • Maintain knowledge and comply with all policies in the TDG handbook

Physical Demands:

  • Continuous standing and walking for 4-8 hours at a time
  • Fine motor coordination is needed to fold napkins, polish glassware and silverware, pour beverages, and help deliver guest items when appropriate
  • Must be able to carry trays/boxes weighing up to 50lbs, efficiently move tables/chairs as needed

If interested, e-mail resume to