Food Server Stalla Part Time – Beau Rivage | MGM Resorts International

Job Description

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Are you passionate about food and wine? Do you thrive in a dynamic, customer-focused environment? Stalla, where classic Italian culinary traditions meet exceptional service, seeks enthusiastic part-time Food Servers to join our team!

THE JOB:
As a Food Server at Stalla, you will be the heartbeat of our restaurant, providing an exceptional dining experience for our guests. We are looking for candidates who are friendly, motivated, and passionate about Italian cuisine. You must be committed to delivering excellent service while making recommendations from our diverse menu and wine selection.

THE STARTING PAY: $6.78 + Tips

THE DAY-TO-DAY:

  • Greet and seat guests, providing a warm and welcoming atmosphere.
  • Take orders accurately and efficiently, showcasing knowledge of the menu.
  • Provide exceptional service, ensuring guests enjoy their meals and experience.
  • Work collaboratively with kitchen and bar staff to ensure timely delivery of food and beverages.
  • Maintain cleanliness and organization of the dining area and service stations.
  • Handle guest inquiries and feedback with professionalism and care.

THE IDEAL CANDIDATE:

  • Previous experience in a restaurant or food service is preferred but not required.
  • Strong communication and interpersonal skills.
  • Ability to work in a fast-paced environment and handle multiple tasks.
  • A passion for Italian cuisine and a willingness to learn about our menu offerings.
  • Must be available to work evenings and weekends.

WHY WORK WITH US?

  • Competitive Pay: Earn a competitive hourly wage plus tips in a bustling environment where exceptional service is rewarded.

  • Team-Oriented Culture: Work alongside a passionate team that shares your love for sports and hospitality.

  • Great Perks: Enjoy employee discounts, Health & Income protection (for eligible employees), free meals in our employee dining room, and potential for advancement within a growing company.

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