Front of House Staff

Mariscos San Pedro | Chicago, IL

Mariscos San Pedro is looking for experienced, hospitality-driven servers to join our front-of-house team.

Located inside the historic Thalia Hall building in Pilsen, Mariscos San Pedro is a seafood-focused restaurant built around bold flavors, thoughtful cooking, great drinks, and warm, approachable hospitality. We are looking for people who enjoy being part of a busy restaurant, take pride in their work, and understand that great service is a team effort.

Our servers are expected to be knowledgeable, engaged, and present throughout service. We want people who can guide guests through the menu, confidently speak about food, wine, cocktails, and spirits, and create a dining experience that feels polished without feeling overly formal.

WHAT WE’RE LOOKING FOR

• Previous serving experience in a full-service, high-volume restaurant preferred
• Genuine interest in hospitality, food, wine, cocktails, and continued learning
• Strong menu knowledge and the ability to communicate dishes clearly and confidently
• Ability to make thoughtful recommendations and help guests navigate the menu
• Comfortable managing multiple tables while maintaining attention to detail
• Strong communication with fellow servers, bartenders, runners, bussers, hosts, managers, and the kitchen
• A team-first mentality. Running food and drinks, clearing and resetting tables, and helping neighboring sections are part of the job
• Ability to recognize what needs to happen next rather than waiting to be asked
• Professionalism, punctuality, and reliability
• Ability to receive coaching and apply feedback
• Weekend, evening, and holiday availability

WHAT SERVICE LOOKS LIKE AT MARISCOS SAN PEDRO

We believe hospitality is everyone's responsibility.

Servers own their sections, but no one works on an island. You may be running another server's drinks, helping reset a table, clearing plates between courses, communicating with the kitchen, or stepping in wherever the restaurant needs you.

Attention to detail matters. That includes understanding allergies and dietary restrictions, proper table maintenance, course sequencing, marking tables correctly, replacing plates and silverware when appropriate, and making sure guests never feel like they have to hunt someone down for help.

We also expect our team to continually build their knowledge. Our menu changes regularly, and ongoing education around food, wine, spirits, ingredients, preparation, and allergies is an important part of working here.

THE RIGHT FIT

You don't need to know everything on day one. You do need to be curious, dependable, willing to learn, and comfortable being held accountable to a high standard.

We're looking for people who enjoy restaurants, enjoy working with others, and want to contribute to a team that is continuing to grow and improve.

COMPENSATION & BENEFITS

• $12.96/hour + share of our pooled tip system
• Training rate: $17.05/hour
• Paid sick leave and paid time off in accordance with company policy and applicable Chicago requirements
• Dining discounts at all 16 On Center locations , including Mariscos San Pedro, Le Bouchon, Obélix, Taqueria Chingón, Chez Poulet, and more
• Access to tickets for concerts and events at 16 On Center music venues , based on availability
• Ongoing food, wine, and beverage education
• Opportunities for continued training and growth within Mariscos San Pedro and the 16 On Center family of businesses
• Part-time and full-time opportunities available depending on experience and availability

ABOUT MARISCOS SAN PEDRO

Mariscos San Pedro is located within Chicago's historic Thalia Hall in the heart of Pilsen. Our restaurant brings together a seafood-driven menu, an evolving beverage program, and the energy of one of Chicago's best-known music and hospitality destinations.

As part of 16 On Center, our team is connected to a larger group of independent restaurants, bars, and music venues throughout Chicago. We value people who care about hospitality, want to continue learning, and understand that the strongest restaurants are built by teams that support one another.