Server

Availability Requirement: Candidates must be available for brunch service on both Saturday and Sunday. This is a non-negotiable requirement of the role.  

We are looking for a personable, energetic Bar Server to join our front-of-house team. This is a dual role: you will manage bar service, pouring and presenting our curated selection of beers and wines, while also covering tables on the floor. The ideal candidate is comfortable moving fluidly between the bar and the dining room, delivering warm, knowledgeable hospitality in both settings. Weekend brunch is a core part of this position, and availability on both Saturday and Sunday is required.

Bar

• Pour and serve a curated selection of beers and wines accurately and professionally
• Maintain a clean, stocked, and organized bar throughout service
• Guide guests through the beer and wine menu, offering informed pairing suggestions with food
• Monitor guest consumption and follow responsible alcohol service practices (in compliance with NYC law)
• Check identification and verify legal drinking age for all alcohol service
• Manage bar inventory, flag low stock, and communicate restocking needs to management
• Set up and break down the bar before and after each service

Table Service

• Greet and seat guests warmly, presenting menus and communicating daily specials
• Take accurate food and beverage orders and enter them into the POS system (Toast)
• Deliver food and drinks promptly, checking back to ensure guest satisfaction
• Provide attentive, personalized service that reflects the character of the PST experience
• Handle guest inquiries, special requests, and complaints with professionalism and care
• Process payments accurately, including cash, card, and tip handling
• Communicate effectively with the kitchen and bar to ensure smooth ticket flow

General

• Attend pre-shift meetings and stay current on menu knowledge, specials, and updates
• Assist with opening and closing side work, including restocking and cleaning
• Support teammates across FOH during high-volume periods
• Uphold all health, safety, and sanitation standards

Required

• Minimum 1 year of experience in a restaurant, bar, or hospitality environment
• Comfortable working in both a bar and table service capacity within the same shift
• Available for brunch service every Saturday and Sunday — this is a firm requirement
• Strong communication and interpersonal skills with a guest-first mindset
• Ability to multitask and stay organized in a fast-paced environment
• Basic knowledge of beer and wine styles, including food pairing fundamentals
• Familiarity with POS systems; experience with Toast a plus
• NYC Food Handler Certification 

Preferred

• Experience in a chef-driven, concept-forward, or boutique dining environment
• Wine knowledge or sommelier training (WSET, Court of Master Sommeliers, etc.)
• Interest in Japanese cuisine, ingredients, or culture
• Brunch service experience in a high-volume NYC restaurant