About Sítio El Tropicano

About Sítio El Tropicano
Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect.

About Emmer & Rye Hospitality Group
Emmer & Rye Hospitality Group is an award-winning, chef-driven, multi-concept restaurant group hailing from Austin, Texas. All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts at Sitio include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside.

About Barberry

Barberry is a seasonally driven neighborhood restaurant where Central Texas meets French farmhouse. Rooted in responsible Hill Country sourcing, our menu offers light, bright, seasonal dishes across breakfast, lunch, and dinner, alongside a seasonal cocktail program and a wine list focused on the United States and France.

We welcome both hotel guests and the local community with the same warmth and care, creating experiences that feel approachable, memorable, and rooted in a sense of place.

Position Summary

The Server Assistant supports Barberry’s dining-room service by preparing tables, maintaining the dining room, clearing and resetting settings, and anticipating the needs of guests and servers. This position helps each table move smoothly through service while ensuring the room remains clean, organized, and welcoming.

Reporting to the F&B Manager, the Server Assistant works closely with servers, runners, hosts, bartenders, and culinary team members. The role requires attention to detail, clear communication, and a team-first approach during every service period.

Table Service & Guest Support

• Greet and acknowledge guests warmly when approaching a table.
• Provide water service and maintain water levels according to Barberry’s service standards.
• Deliver bread, accompaniments, and other assigned items at the appropriate point in service.
• Clear used plates, glassware, and utensils at the appropriate time while respecting the guest experience.
• Replace silverware, glassware, and other settings needed for upcoming courses.
• Maintain clean, orderly tables throughout the meal.
• Respond promptly to guest requests within the scope of the role or notify the assigned server.
• Remain aware of guest needs without interrupting conversations unnecessarily.
• Support attentive service for large parties, celebrations, VIP tables, and special events.

Dining-Room Preparation & Resets

• Prepare assigned sections before service with clean tables, chairs, linens, menus, glassware, silverware, and other required items.
• Set tables according to the approved layout and presentation standards.
• Inspect each table for cleanliness, stability, and readiness before guests are seated.
• Reset tables promptly and completely after guests depart.
• Communicate table readiness to the host team using established procedures.
• Keep chairs, floors, and surrounding areas clean and orderly.
• Assist with changes to table arrangements for large parties and special events as directed.
• Maintain the appearance and readiness of the dining room throughout each service period.

Service Stations & Side Work

• Stock and organize service stations with water, glassware, silverware, linens, trays, and other supplies.
• Polish and handle glassware, china, and silverware according to established standards.
• Replenish supplies before they are depleted during service.
• Transport used items to designated areas and separate them according to established procedures.
• Keep service stations, dining-room paths, and shared work areas clean and free of obstructions.
• Complete assigned opening, running, and closing side work accurately and on time.
• Report damaged equipment, low supplies, or facility concerns to the appropriate leader.
• Obtain approval from the designated supervisor before clocking out.

Service Coordination & Teamwork

• Communicate clearly with servers about table status, guest requests, and items needed for upcoming courses.
• Coordinate with runners to support timely delivery, clearing, and resetting.
• Follow the direction of the assigned server and designated shift leadership while remaining aware of needs throughout the dining room.
• Use Barberry’s table-numbering and seat-position systems accurately.
• Assist teammates during high-volume periods without losing awareness of assigned responsibilities.
• Communicate spills, broken items, delays, and service concerns promptly.
• Participate in pre-shift meetings, menu education, and required training.
• Contribute to a respectful, organized, and team-oriented service culture.

Food Safety, Alcohol Compliance & Sanitation

• Follow ERHG and hotel policies, health department requirements, food-safety standards, and applicable TABC procedures.
• Practice proper handwashing and sanitary handling of food, beverages, glassware, and service equipment.
• Avoid touching eating and drinking surfaces when setting, clearing, or polishing.
• Follow established procedures for allergies and dietary restrictions; refer ingredient questions and special requests to the server or manager.
• Handle hot plates, liquids, broken glass, and cleaning supplies safely.
• Report spills, injuries, damaged equipment, and unsafe conditions immediately.
• Serve or deliver alcoholic beverages only when authorized, properly certified, and directed to do so under established procedures.
• Maintain required Food Handler and TABC certifications.

Standards & Conduct

• Uphold ERHG and Sítio El Tropicano’s image, values, hospitality standards, and appearance expectations.
• Arrive prepared, in proper uniform, and on time for every scheduled shift.
• Work with urgency while remaining calm and considerate around guests.
• Treat guests and teammates with warmth, respect, and professionalism.
• Communicate concerns directly and constructively to the appropriate leader.
• Complete assigned responsibilities accurately and within established timelines.
• Perform additional duties as reasonably assigned based on operational needs.

Qualifications

• Previous restaurant, hotel, or hospitality experience preferred but not required.
• Interest in food, service, and creating a welcoming guest experience.
• Strong attention to detail, organization, communication, and teamwork skills.
• Ability to learn table numbers, seat positions, service sequence, and dining-room standards.
• Ability to follow direction, anticipate needs, and manage multiple tasks during busy service.
• Ability to safely carry plates, trays, glassware, and service supplies.
• Food Handler and TABC certifications required or ability to obtain within the required timeframe.

Physical Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when necessary.
• Ability to safely carry plates, trays, glassware, and service equipment.
• Ability to perform frequent bending, reaching, twisting, and repetitive movements.
• Ability to move safely through active dining rooms, kitchens, service stations, and hotel spaces.
• Ability to work around hot plates, liquids, glassware, wet floors, and active restaurant equipment.
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Reports To: F&B Manager and designated shift leadership.

This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.