Accessibility
Server at brand new restaurant
Summary
Server at brand new restaurant
| Salary | Minimum Wage Plus Tips |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
| Location | 4799 Commons Way, Calabasas, CA 91302, USA |
| Category | Restaurants |
| Cuisine | California Cuisine |
Server at brand new restaurant
Description
As a server at Porta Via, you are an integral part of the patron’s dining experience. The Server is the is the leading role in developing positive, lasting guest relationships by consistently delivering an excellent dining experience. Guest satisfaction is the primary responsibility of a server. Complete menu knowledge of all items listed on the menu including ingredients in every dish/beverage. The right person will be passionate about food/service and enjoy creating excellent experiences for our customers by possessing a friendly, outgoing disposition.
Job Responsibilities
• Greet patrons, make them feel comfortable and establish a personal connection
• Know regular guests by name and anticipates their preferences and needs
• Make thoughtful recommendations based on guest interaction and dietary needs
• Learn daily specials and be able to accurately describe and market dishes
• Communicate regularly with and respond promptly/courteously to all guest requests
• Deliver guest checks at the end of the service and collect payment
• Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc.
• Properly open and pour wine at the tableside
• Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies
• Adhere to grooming and appearance standards consistently
• Promptly address customer service issues and refer customers to management when necessary
• Provide exemplary service to include refilling beverages, clearing tables, and exceeding guest expectations
• Thank guests and invite them back when leaving and inquire about their dining experience
Required
• California Food Handler Certification (or obtain within 30 days of hire)
• High school diploma or GED
• Previous serving experience
• Excellent oral communication; strong interpersonal skills Porta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, Owner
Job Responsibilities
• Greet patrons, make them feel comfortable and establish a personal connection
• Know regular guests by name and anticipates their preferences and needs
• Make thoughtful recommendations based on guest interaction and dietary needs
• Learn daily specials and be able to accurately describe and market dishes
• Communicate regularly with and respond promptly/courteously to all guest requests
• Deliver guest checks at the end of the service and collect payment
• Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc.
• Properly open and pour wine at the tableside
• Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies
• Adhere to grooming and appearance standards consistently
• Promptly address customer service issues and refer customers to management when necessary
• Provide exemplary service to include refilling beverages, clearing tables, and exceeding guest expectations
• Thank guests and invite them back when leaving and inquire about their dining experience
Required
• California Food Handler Certification (or obtain within 30 days of hire)
• High school diploma or GED
• Previous serving experience
• Excellent oral communication; strong interpersonal skills Porta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, Owner
As a server at Porta Via, you are an integral part of the patron’s dining experience. The Server is the is the leading role in developing positive, lasting guest relationships by consistently delivering an excellent dining experience. Guest satisfaction is the primary responsibility of a server. Complete menu knowledge of all items listed on the menu including ingredients in every dish/beverage. The right person will be passionate about food/service and enjoy creating excellent experiences for our customers by possessing a friendly, outgoing disposition.
Job Responsibilities
• Greet patrons, make them feel comfortable and establish a personal connection
• Know regular guests by name and anticipates their preferences and needs
• Make thoughtful recommendations based on guest interaction and dietary needs
• Learn daily specials and be able to accurately describe and market dishes
• Communicate regularly with and respond promptly/courteously to all guest requests
• Deliver guest checks at the end of the service and collect payment
• Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc.
• Properly open and pour wine at the tableside
• Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies
• Adhere to grooming and appearance standards consistently
• Promptly address customer service issues and refer customers to management when necessary
• Provide exemplary service to include refilling beverages, clearing tables, and exceeding guest expectations
• Thank guests and invite them back when leaving and inquire about their dining experience
Required
• California Food Handler Certification (or obtain within 30 days of hire)
• High school diploma or GED
• Previous serving experience
• Excellent oral communication; strong interpersonal skills Porta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, Owner
Job Responsibilities
• Greet patrons, make them feel comfortable and establish a personal connection
• Know regular guests by name and anticipates their preferences and needs
• Make thoughtful recommendations based on guest interaction and dietary needs
• Learn daily specials and be able to accurately describe and market dishes
• Communicate regularly with and respond promptly/courteously to all guest requests
• Deliver guest checks at the end of the service and collect payment
• Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc.
• Properly open and pour wine at the tableside
• Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies
• Adhere to grooming and appearance standards consistently
• Promptly address customer service issues and refer customers to management when necessary
• Provide exemplary service to include refilling beverages, clearing tables, and exceeding guest expectations
• Thank guests and invite them back when leaving and inquire about their dining experience
Required
• California Food Handler Certification (or obtain within 30 days of hire)
• High school diploma or GED
• Previous serving experience
• Excellent oral communication; strong interpersonal skills Porta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, OwnerPorta Via’s cooking philosophy is to start with the best seasonal organic ingredients and prepare them simply. Our inspiring menu is designed to be both classic and creative, with just the right amount of imagination to always give our patrons the feeling they’re at a “special” place.
A regular at many of Southern California’s Farmer’s Markets, owner Peter Garland and staff hand-pick produce to ensure that only the finest food is served at his restaurant.
Wild caught seafood and “all natural” meats are brought in daily.
The wine program includes nearly 150 wines from around the world, including a private consignment of mature Classed-Growth Bordeaux.
We’re a neighborhood restaurant with a world-class feel – you wouldn’t want it any other way.
Peter A. Garland, Owner
Details
| Salary | Minimum Wage Plus Tips |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
| Location | 4799 Commons Way, Calabasas, CA 91302, USA |
| Category | Restaurants |
| Cuisine | California Cuisine |
Skills
Online Ordering
Point of Sale
Basic Knowledge of Wines
Money Handling
Basic Beers/Spirits Knowledge
By applying you confirm you have these skills.
Porta Via Restaurants
California Cuisine
| Salary |
Minimum Wage Plus Tips |
| Schedule | Part Time, Full Time |
| Experience | Minimum 1 year of experience |
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4799 Commons Way, Calabasas, CA 91302, USA