server
warmth that reads as hospitality, not performance.
you'll carry the floor of a small dining room — reading pace, knowing the plate, and moving between tables in a way that feels attentive rather than watched. the menu changes with the season; you'll know it well enough to talk about it honestly, not recite it. a good service here is quiet and specific.
genuine floor presence — not necessarily fine-dining experience, but real hospitality instinct. you should be comfortable talking about food and wine without performing expertise. the room is small, the team smaller: you'll be known and relied on. if service is something you're good at and actually enjoy, we want to hear from you.