Welcome to Pioneer (pioneercleveland.com) Operated by Harbor Bay Hospitality, Pioneer is located in INTRO – Cleveland’s exciting mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market.

Pioneer (pioneercleveland.com), is a camping-themed restaurant in the heart of Ohio City. Pioneer’s expansive dining room is built around 13 TVs, so you never have to miss a game. Our show-stopping hearth celebrates the oldest method of cooking known to man: live-fire. Outside, guests can grab drinks from our custom airstream bar and enjoy their meal on the expansive patio, while enjoying their favorite teams on our outdoor TVs. Pioneer is a great place to be any night of the week - from run clubs and trivia to lively weekend nights and Browns watch parties, Pioneer is the fun, delicious restaurant that everyone wants on their block. 

The Server is a highly visible role and is key to the success of our venue's operations. This role serves as an ambassador to our guests and helps to ensure the ambiance of the event is maintained and guest expectations are met.

Essential Functions 

• Serve guests in a positive and friendly manner.
• Present food in a prompt and efficient manner.
• If necessary, serve tableside wine and champagne  
• If buffet, assists team in setting up buffet and other special food/beverage stations.
• Maintain dining ambiance with an enthusiastic attitude.
• Provide the highest quality service to our guests at all times.
• Prepare event space by doing one or all of the following: setting up tables, clothing tables, setting decorations, condiments, candles, napkins, service plates, glassware and utensils. 
• Conduct quality check of all set-ups listed above to ensure tables are set with the highest quality possible.
• Review BOE with team leads prior to the events to ensure excellence of food delivery to each guest.
• Transmit any special orders or dietary restrictions/needs to BOH.
• Keep kitchen staff informed by noting timing of meal progression.
• Respond to additional guest requirements by inquiring of needs and observing dining process.
• Maintain table settings by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to spills, crumbs etc.
• Keep all serving stations neat, clean and organized at all times.
• Perform closing tasks to include clean up and tear down.
• Participate in pre-event meetings with team members to ensure events flow smoothly.
• Listen to guest concerns in a courteous manner and refer concerns to Director of Events promptly.
• Communicate professionally and clearly for each individual event; communicate operational needs to Corporate, FOH, and BOH team leads. 
• Follows all policies and procedures relating to event service.
• Ensure any safety concerns are brought to the attention of the Event Manager as quickly as possible.
• Other duties as assigned.

Education / Experience / Certifications:

• Must be 19+ years of age.
• 1-3 years’ experience in a food service role.
• Knowledge of various food-service styles a plus.
• Exceptional interpersonal communication skills.
• Problem solver and analytical thinker:  works constructively to solve problems and learn from mistakes, anticipates the needs of personnel and guests, “sees around corners”- works proactively to prevent issues from arising; exercises common sense and good judgment.
• Maintains composure under pressure, remains calm and courteous in difficult situations.
• Ability to utilize automated timekeeping system.
• Required to work nights, weekends, and/or holidays as business demands; ability to work flexible hours as required.

Work Environment:

Work is performed in a restaurant/event environment.  This role requires primarily standing and walking during entire shift.  Work environment is fast-paced and team member must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service and exposure to cooking appliances).