Vacant job

This is not just any serving job. Do you want to work for a company that values people and has a good reputation for developing you personally within the serving profession? Most "restaurant professionals" who work at some of the trendiest spots in Gothenburg and Stockholm have worked at one of Klas Tryborn and Carl-Johan Garlem's restaurants in Smögen (Hamnen 4), Borås (Vinci), or Lidköping (Stadt).

Vinci in Borås is a popular neighborhood bistro. With its extensive wine and drink selection, as well as nominations in the Star Wine List, our guests are knowledgeable and interested in their next experience. The food served is Italian-inspired, featuring pasta, meat, and fish.

Or as we describe our concept: Well-made food and drinks at reasonable prices.

This is where you come in as a key player.

This is a role for you who understands the importance that service is craftsmanship, pace, and personality – for real. We are looking for a waiter who wants more than just carrying plates. You want to own your station, understand the flow, and help steer the whole experience.

You are the face of the restaurant. The one who sets the tone in the room. As a waiter at Vinci in Borås, your daily routine looks like this:

• You run your own station with confidence.

• Guide guests through both food and drinks.

• Read the dining room and adapt the experience.

• Ensure every service runs smoothly – even when the pace is fast.

In addition to your serving role, there is a clear responsibility for scheduling: You plan, optimize, and ensure the right team is in place at the right time.

In short: You work both in service and with the structure behind it.

Being a waiter is about much more than taking orders. You are the link between the guest, the kitchen, and the bar – and you are responsible for the entire experience from the first "hello" to the last impression.

This means that you:

• Create top-class hospitality.

• Keep track of the menu, pace, and details.

• Recommend food & drinks with ease.

• Deliver service that feels right – not just works.

• Have experience in serving. A few years is sufficient.

• Have drink knowledge or are very interested in learning more (wine & cocktails are a natural part of the job).

• Understand that hospitality is the difference between okay and wow.

• Are comfortable with responsibility – including scheduling.

• Enjoy a fast pace, clear goals, and a team that pushes each other.

The work follows the restaurant's opening hours, which are evening shifts from Monday to Sunday.