Provide the restaurant with impeccable service and work cohesively with the entire staff. Exhibit thorough knowledge of liquors and cocktails. Participate in opening & closing duties as well as daily sidework including juicing, restocking, & cocktail prep. Attend shift meetings and keep a notebook to stay informed on general restaurant information, daily menu notes, wine tasting notes, and fact sheets—expected to retain information to properly inform guests. Responsible for uniform, including bistro apron, lighter, wine opener, and pens. Must be 21 years of age.
SpringHouse utilizes locally and regionally sourced flavors to create a modern version of southern classical cuisine. While the style is modern, inspiration is drawn from the rich history of the region and classic sensibilities. Daily updates of the menu reflect the best of what is available.