Hotel Carmichael - Server, PM

Hotel Carmichael, 1 Carmichael Square, Carmel, Indiana, United States of America

Posted Wednesday, January 14, 2026 at 5:00 AM

Why Work at Hotel Carmichael?

At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world‑class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service‑driven team, bringing elegance, culture, and personalized hospitality to every guest.

SERVER

DEPARTMENT: Food and Beverage REPORTS TO: Restaurant Manager STATUS: Non‑Exempt

If a station in the dining room is a symphony, the server is its conductor. Servers are responsible for leading and maintaining communication between the entire service team, while also being the primary presence at the table. Servers must be able to delegate and prioritize quickly and constantly. They take control and ownership of every guest’s experience, exhibit a high degree of emotional intelligence, and deliver thoughtful, empathy‑driven service.

They maintain a strong, confident presence at the table derived from comprehensive food, wine and spirits knowledge.

• Greets guests within 1 minute of being seated.
• Leads guests through all aspects of the dining experience.
• Provides gracious and professional food and beverage service efficiently, while answering questions, suggestively selling, and creating an upbeat atmosphere for guests.
• Is knowledgeable of the menu, brands, prices, options, restaurant promotions, and specials.
• Takes guest beverage and/or food orders and inputs orders accurately in the point‑of‑sale (POS) system.
• Communicates all allergy and dietary restriction information clearly on tickets.
• Retrieves and delivers food and beverage orders in a timely manner.
• Replenishes beverages and ensures guest satisfaction throughout the meal service.
• Serves alcoholic/non‑alcoholic beverages in accordance with federal, state, local and company regulations.
• Clears plates at the appropriate time, asking for help when the task cannot be completed alone.
• Crumbs the table appropriately during the meal.
• Ensures the serving station is well‑stocked at all times.
• Presents the check and manages all transactions, including receiving payment and accurately counting back change.
• Keeps the table areas and bar clean, orderly, and properly stocked; clears and resets tables as needed.
• Gives every table a sincere thank you and farewell.
• Responds graciously to guest service issues and reports the situation to Restaurant Management.
• Conducts oneself professionally, aware that all actions and communications are within guests’ view.
• Maintains a sincere, positive, pleasant, and enthusiastic attitude, providing the highest quality care and service.
• Executes wine service when necessary.
• Assists in training new team members.
• Performs additional tasks and responsibilities assigned by the manager, which may change based on business volume and needs.

• Must obtain an Indiana Employee Liquor Permit.
• Think and communicate clearly under high‑pressure situations.
• Move quickly and gracefully throughout the dining room.
• Demonstrate basic math skills with excellent reading, writing, and verbal communication.
• Know menu ingredients, cooking techniques, drink recipes, and pricing.
• Confidently recommend food and beverage pairings.
• Execute professional wine service.
• Understand pre‑check register operation.
• Operate computers and ordering procedures.
• Understand basic sanitation.
• Communicate effectively with customers, co‑workers, and supervisors.
• Maintain excellent attendance and punctuality.

• Previous bartending, serving, and/or customer service experience.

• Stand and exert fast‑paced mobility for periods of 4 hours or more with high energy.
• Lift 15–30 pounds and move swiftly between dining room and kitchen for up to 4 hours.