The Taphouse Winnipesaukee
The Taphouse is a new 150-seat restaurant with an attached 100-seat biergarten just up the hill from Lake Winnipesaukee’s Center Harbor town docks. With views of the lake and mountains, The Taphouse features inspired comfort food alongside a full assortment of craft beer, wine, and cocktails in a cozy and relaxed environment for locals and visitors alike. With two full bars and several eclectic dining rooms, it’s the perfect destination for both casual dining and private events. The three-season biergarten is a popular hangout in the warmer weather, featuring Notch Brewing as well as other local craft brands, domestic favorites, wine, and cocktails . The outdoor biergarten offers our full restaurant menu, is family & dog friendly, and hosts live music on weekends.
FOH Job Overview
We are seeking dedicated and passionate Front of House Staff to join our Hospitality team. You'll be part of an exciting opening team under the leadership of Managers Sam Schwartz, with experience in NYC, DC, NOLA and BOS, and Jeff Watson, who lead front of house operations at several breweries across New England. Who will be bringing approachable comfort food with a focus on small plate, delicious pizza and creative cocktails, local craft beers and upscale wine program along with perfect pairings for a view of Lake Winnipesaukee.
We have a philosophy of balance at The Taphouse. We understand that your personal life is just as important as your work life. We want to strike that balance through great communication, understanding and respect.
Positions Needed
Hosts
Food Runners
Bar Backs
Bussers
Qualifications
Experience in a fast paced environment
Previous experience in a restaurant or catering environment is preferred.
Strong culinary skills with a focus on food handling and preparation techniques.
Knowledge of menu planning and dietary requirements is a plus.
Ability to work effectively in a fast-paced kitchen environment.
Excellent teamwork skills with a positive attitude towards collaboration.
Strong attention to detail, especially regarding food safety standards.
Flexibility to work various shifts as needed, including evenings and weekends.
Flexible start dates from now through May.
