Work here.
Come and look first
Most of the good hires anybody makes in this business started as somebody who came in as a customer and liked what they saw.
So before any of the rest of this — if you work in a restaurant or a bar, you eat here at ten percent off, Tuesday through Thursday. Standing offer, no card, nothing to join. How it works.
Use it. Come on a night off, sit at the bar, and watch how the room runs. Watch how the staff talk to each other when it gets busy, because that is the only part of a job you cannot find out at an interview.
If you like what you see, read on. If you do not, you have still had a cheap dinner and we are square.
We are always taking applications
Not only when something is open.
Restaurants do not work in a straight line — somebody moves, somebody goes back to school, a Saturday in December needs four more people than a Saturday in February. So we keep applications on file and we go to that file first. It is a better way to hire than posting in a panic, and it is a better deal for you, because the person already on file gets the call.
So apply when you are curious, not when you are desperate. Those are two different conversations and the first one goes better.
What we are
The room feels exactly like the team feels. So we take care of each other first — that is a core value here, and it is the one that makes the other five possible.
Practically, that means the schedule goes up when we say it will, the tips are split the way we said they would be, and nobody finds out about a change to their section from somebody else.
The roles
| Bartenders | Five nights of live music. It gets loud, it gets late, and the people who love it here are the ones who like that. |
|---|---|
| Barbacks | The job everything else depends on. It is also the fastest route behind this bar — we would rather promote than post. |
| Servers | Two floors. A Saturday can be a wedding upstairs and a normal service downstairs at the same time. |
| Cooks | Scratch kitchen, five to nine, then the bar menu to ten or midnight. Real food, every plate. |
| Campus marketing | Villanova, Eastern, Cabrini & Valley Forge. Part-time, for a student who already knows where everyone is going on a Thursday. |
Experience helps. Showing up and giving a damn helps more — we would rather train somebody who is good with people than inherit somebody who is quick and hard to be around at eleven on a Saturday.
About that last one
Campus marketing is not a normal venue job, so it is worth saying what it actually is.
We are minutes from Villanova and inside twenty of four more campuses. Chapter formals, team nights, fundraisers and end-of-semester parties are real bookings, and they are booked by students who hear about a room from other students — not from an advert.
So the job is: know what is happening on your campus, tell the right people about this room, and bring us the groups. Paid, part-time, works around a class schedule, and it is a genuinely useful thing to have on a résumé. What we do for college & Greek nights.
What it pays
Competitive — and we know that word means nothing on its own, because everybody says it.
So here is the useful version. Tell us what you are making now, and we will tell you straight whether we can beat it. If we cannot, we will say so on the phone and you have lost ten minutes instead of an afternoon.
We would rather have that conversation early than waste your time and ours being coy about it.
What to send
What you have done, and when you can work. That is genuinely it — no cover letter, no references, no three rounds of anything.
Seven questions below and one of them is optional. If you have worked somewhere on the Main Line we probably know it, so say where. If you are applying for campus marketing, tell us your school and your year.