Taustin Group hiring Embers - Servers in Ocean City, MD | LinkedIn (2025)

ServersDescriptionDescription & RequirementsEmbers is looking for a server with upscale restaurant experience. We are a rooftop restaurant serving fresh fish and chophouse selections from our scratch kitchen. We also have a dynamic 100 bottle wine list, recently awarded Wine Spectator's Excellence Award. Knowledge of wine and correct wine service is a plus but can be trained if needed and willing to learn. Our cocktails are all craft cocktails using fresh ingredients and changing seasonally.

Work Environment: Embers is a family-friendly upscale restaurant, looking to give our guests a fine dining experience in a stylish atmosphere on the third-floor of our venue. The space offers exquisite views, an open concept kitchen with two giant brick ovens, and provides a nod to our lounge-style origins.

The Taustin family has been operating businesses in Ocean City for over 80 years giving its customers and employees a family-oriented atmosphere. Due to the majority of the Embers being an outdoor venue, servers are expected to work in summer beach temperatures and are exposed to all the elements mother nature has to offer. You will be expected to regularly navigate the stairs when completing tasks relevant to your position including taking patrons to their tables on all levels of the restaurant. You will need to enter the kitchen, which is fast paced, noisy, and hot at times.

RequirementsDuties & Responsibilities:

• Welcome and greet guests
• Make all our guests feel comfortable and let them know you are there to personally take care of them
• Inform guests of specials and menu changes
• Mise en place - ( Making sure service is set and ready prior to guests arriving, Including server stations are set, and yourself, paper, pens, wine key, a bank for change)
• Make recommendations you genuinely feel your guests will enjoy
• Answer questions about our food, beverages, and other restaurant functions and services
• Provide basic food, liquor and wine knowledge questions about the menu or wine list
• For recommendations on wine or cocktails, let the table know the sommelier will be happy to guide them.
• Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar
• Up-sell when appropriate
• Provide excellent customer service
• Deliver food and beverages from kitchen, bar, and bus station to guests in a timely matter
• Course the table if possible, i.e Hold, fire (apps, entrees, desserts)
• Wine service table side
• Perform side work at the start and end of each shift as required by service station assignment
• Maintain clean service areas
• Monitor and observe guests dining experience
• Ensure guests are satisfied with the food and service
• Maintain table during service (Pre busing, Filling waters, checking if the guests require another drink, making sure table is always marked with correct silverware)
• Respond promptly and courteously to any requests
• Prepare final bill, present check to guest, accept payment, process credit card, or make change (if applicable)
• Be ready and willing to assist fellow servers as situations arise
• When possible and called-on by the chef, head straight to the chef to help run food.
• Be ready and willing to assist busser with clearing and resetting tables
• Thank guests for their visit, suggest they rate us on one of the social media platforms, and invite them to return.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant
• If on call on the schedule, must be available that day for a shift if called in.

Qualifications/Skills:

• Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Service Orientation — Actively looking for ways to help people.
• Speaking — Talking to others to convey information effectively.
• Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
• Coordination — Adjusting actions in relation to others' actions.
• Ability to assist customers with drink and food selections.
• Ability to discuss food or beverage information or menus with customers.
• Ability to provide customers with general information or assistance.
• Ability to communicate with supervisors and respond to protocols and procedures after training
• Demonstrate ability to communicate with the public, spend work time standing, work with or in a group or team.

Education and/or Experience:

• Must have a basic knowledge of dining room and service procedures and functions
• Possess basic math skills and money handling skills

Physical Demands:

• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

Computer/Technology Skills:

• Possess basic knowledge in operation a point-of-sale system

Language/Communication Skills:

• Be able to communicate and understand the predominant language(s) of our guests