Waiter M/F - Experimental
Position
Other
Languages required
English
Venue type
Bar, Night club, Cocktail bar, Pub
Working hours
Full Time
Contract type
Indefinite
ABOUT US
Famous for introducing cocktail bar culture to Paris in 2007, Experimental redefined hospitality with innovative cocktail bars and boutique hotels across Europe and beyond.
Over the years, destinations have expanded from major European capitals such as Rome, Paris, and London to more seasonal locations like Comporta, Ibiza, or Menorca in the summer, and the ski resorts of Verbier and Val d’Isère in the winter.
The group also operates venues in Porto, Venice, New York, Biarritz, and the Cotswolds.
Each of our unique destinations blends design, creativity, and exceptional service, with exciting new openings on the horizon.
ABOUT LA COMPAGNIE PORTO
Opening at the end of 2026 in the heart of Porto's historic city centre, La Compagnie Porto is the latest addition to Experimental* beloved portfolio of wine bars, following Paris, London and New York.
Nestled within Hotel Experimental Porto Infante Sagres, the city's first five-star hotel, and designed by interior designer Dorothée Meilichzon, La Compagnie Porto will celebrate discovery, generosity and the pleasure of great wine, championing exceptional labels alongside the finest of Portugal's own remarkable terroir.
Join Experimental and be part of an opening where passion, taste and the joy of hospitality come together on the Porto scene.
Under the supervision of the Head Sommelier, you will be responsible for:
•Organizing the setup of the service areas and dining room according to the restaurant's standards;
•Welcoming guests with a warm, professional and attentive attitude throughout their experience;
•Advising guests with your knowledge of the wine list and the small plates menu;
•Performing service according to professional standards: presenting menus, taking orders, serving food and beverages, clearing and resetting tables;
•Maintaining your assigned tables and service area to the highest standards of cleanliness, organization and presentation;
•Following and respecting the aesthetic and service standards defined by management, including grooming and table setup;
Famous for introducing cocktail bar culture to Paris in 2007, Experimental redefined hospitality with innovative cocktail bars and boutique hotels across Europe and beyond.
Over the years, destinations have expanded from major European capitals such as Rome, Paris, and London to more seasonal locations like Comporta, Ibiza, or Menorca in the summer, and the ski resorts of Verbier and Val d’Isère in the winter.
The group also operates venues in Porto, Venice, New York, Biarritz, and the Cotswolds.
Each of our unique destinations blends design, creativity, and exceptional service, with exciting new openings on the horizon.
ABOUT LA COMPAGNIE PORTO
Opening at the end of 2026 in the heart of Porto's historic city centre, La Compagnie Porto is the latest addition to Experimental* beloved portfolio of wine bars, following Paris, London and New York.
Nestled within Hotel Experimental Porto Infante Sagres, the city's first five-star hotel, and designed by interior designer Dorothée Meilichzon, La Compagnie Porto will celebrate discovery, generosity and the pleasure of great wine, championing exceptional labels alongside the finest of Portugal's own remarkable terroir.
Join Experimental and be part of an opening where passion, taste and the joy of hospitality come together on the Porto scene.
Under the supervision of the Head Sommelier, you will be responsible for:
•Organizing the setup of the service areas and dining room according to the restaurant's standards;
•Welcoming guests with a warm, professional and attentive attitude throughout their experience;
•Advising guests with your knowledge of the wine list and the small plates menu;
•Performing service according to professional standards: presenting menus, taking orders, serving food and beverages, clearing and resetting tables;
•Maintaining your assigned tables and service area to the highest standards of cleanliness, organization and presentation;
•Following and respecting the aesthetic and service standards defined by management, including grooming and table setup;
