Server - Sitio El Tropicano | Emmer & Rye Hospitality Group

Sitio El Tropicano- Emmer & Rye Hospitality Group

About Sítio El Tropicano Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect. About Emmer & Rye Hospitality Group Emmer & Rye Hospitality Group is an award-winning, chef-driven, multi-concept restaurant group hailing from Austin, Texas. All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts at Sitio include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside. 

About Barberry

Barberry is a seasonally driven neighborhood restaurant where Central Texas meets French farmhouse. Rooted in responsible Hill Country sourcing, our menu offers light, bright, seasonal dishes across breakfast, lunch, and dinner, alongside a seasonal cocktail program and a wine list focused on the United States and France.

We welcome both hotel guests and the local community with the same warmth and care, creating experiences that feel approachable, memorable, and rooted in a sense of place.

Position Summary

The Server provides attentive, knowledgeable service to guests dining at Barberry. This position guides guests through the menu, manages the pace and details of each table’s experience, and coordinates with the culinary, bar, and support teams to deliver polished service.

Reporting to the F&B Manager, the Server works closely with hosts, runners, bartenders, the Lead Captain / Sommelier, and culinary team members. The Server is responsible for an assigned section while supporting the dining room as a whole.

Guest Experience & Table Service

• Welcome guests warmly and establish an attentive, professional presence at each table.
• Follow Barberry’s established steps of service while adapting to each guest’s needs and the occasion.
• Review reservations, celebrations, VIP notes, allergies, and special requests before service.
• Explain the menu accurately and help guests make selections based on their preferences.
• Offer thoughtful food and beverage recommendations without creating a pressured experience.
• Take orders accurately, confirm modifications and dietary requests, and enter them promptly into the POS.
• Maintain awareness of each table’s pace, anticipating needs without interrupting unnecessarily.
• Coordinate the timing of courses, beverages, clearing, and resets.
• Check on guest satisfaction at appropriate points and respond promptly to requests or concerns.
• Present checks accurately and process payment according to established procedures.
• Thank guests sincerely and support a welcoming departure.

Food, Beverage & Menu Knowledge

• Maintain current knowledge of Barberry’s food and beverage menus, ingredients, preparation methods, and pricing.
• Communicate daily specials, menu changes, and unavailable items clearly and accurately.
• Understand common allergens and follow established procedures for all allergy and dietary requests.
• Describe cocktails, wine, beer, and nonalcoholic beverages with confidence appropriate to the role.
• Partner with the Lead Captain / Sommelier when a guest requests detailed wine guidance or specialized bottle service.
• Recommend beverages that complement guest preferences and menu selections.
• Participate in pre-shift meetings, tastings, beverage education, and required assessments.
• Never guess about ingredients, allergens, preparation methods, or product availability; confirm information with the appropriate team member.

Dining-Room Coordination

• Communicate clearly with hosts, runners, bartenders, culinary team members, and managers throughout service.
• Use established table numbers, seat positions, and course-marking procedures to support accurate service.
• Coordinate with runners to ensure food and beverages reach the correct guests at the appropriate time.
• Communicate allergies, dietary restrictions, modifications, and special requests through approved systems and procedures.
• Monitor ticket timing and follow up on delays before they affect the guest experience.
• Support synchronized service for large parties, celebrations, VIP tables, and special events.
• Assist teammates with clearing, resetting, running, and other service needs when available.
• Communicate guest feedback, service concerns, and follow-up needs to the F&B Manager or designated shift leader.

Section Setup & Side Work

• Prepare assigned tables and service stations before each service period.
• Verify that tables have the appropriate settings, menus, glassware, and service supplies.
• Maintain a clean, organized, and fully stocked section throughout the shift.
• Complete assigned opening, running, and closing side work accurately and on time.
• Handle china, glassware, silverware, trays, and service equipment safely and with care.
• Keep dining-room paths, service stations, and guest areas clean and free of obstructions.
• Complete an organized handoff when a table or section is transferred to another team member.
• Obtain approval from the designated supervisor before clocking out.

Point-of-Sale & Payment Responsibilities

• Enter orders, seat positions, courses, modifications, and charges accurately into the POS.
• Review orders before submission to help prevent delays and errors.
• Follow established procedures for room charges, payment processing, cash handling, tips, discounts, voids, and comps.
• Obtain required authorization for adjustments and service recovery.
• Maintain guest privacy when handling payment information and room details.
• Complete assigned checkouts and shift documentation accurately.
• Report POS issues, payment discrepancies, and billing concerns promptly to management.

Food Safety, Alcohol Compliance & Sanitation

• Follow ERHG and hotel policies, health department standards, TABC requirements, and responsible alcohol-service procedures.
• Verify identification when required and never serve alcohol to an underage guest.
• Recognize signs of intoxication and notify management promptly when alcohol service should be slowed or discontinued.
• Follow established procedures for allergies and dietary restrictions, including proper communication and confirmation with the culinary team.
• Practice proper handwashing and sanitary food, beverage, and glassware handling.
• Report spills, broken glass, damaged equipment, injuries, and unsafe conditions immediately.
• Maintain required Food Handler and TABC certifications.

Standards & Conduct

• Uphold ERHG and Sítio El Tropicano’s image, values, hospitality standards, and appearance expectations.
• Arrive prepared, in proper uniform, and on time for every scheduled shift.
• Remain calm, organized, and professional during high-volume service.
• Demonstrate warmth, discretion, accountability, and sound judgment with guests and teammates.
• Contribute to a respectful, inclusive, and team-oriented dining-room culture.
• Complete assigned responsibilities accurately and within established timelines.
• Perform additional duties as reasonably assigned based on operational needs.

Qualifications

• Previous serving experience in a full-service restaurant, hotel, or similarly elevated hospitality environment preferred.
• Strong hospitality skills and the ability to manage an assigned section while supporting the broader team.
• Ability to learn and explain menu items, ingredients, preparation methods, allergens, and beverage selections.
• Working knowledge of wine, cocktails, beer, and nonalcoholic beverages, with a willingness to continue learning.
• Strong communication, listening, organization, and guest-relations skills.
• Ability to use a restaurant POS and process guest payments accurately.
• Ability to prioritize multiple tables and remain composed during high-volume service.
• Food Handler and TABC certifications required or ability to obtain within the required timeframe.

Physical Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when necessary.
• Ability to safely carry plates, trays, glassware, and service equipment.
• Ability to perform frequent bending, reaching, twisting, and repetitive movements.
• Ability to move safely through active dining rooms, kitchens, bars, service corridors, and hotel spaces.
• Ability to work around hot plates, liquids, glassware, wet floors, and active restaurant equipment.
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Reports To: F&B Manager and designated shift leadership.

This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.

Compensation details: 30-40 Hourly Wage

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