Pizzeria Da Laura is looking for Bartenders and Barbacks!

Where pizza, pasta and good drinks bring people together to connect and celebrate. Tucked into a vibrant art deco building on the bustling Shattuck Square, Pizzeria da Laura is a love letter to the pizza community of the Bay Area and the quirky people of all ages who raise a glass to the good life. Where a variety of styles and traditional methods blend effortlessly with Laura’s warm, welcoming hospitality. Pizzeria da Laura is a classic pizzeria reimagined, elevating the humble pie with perfectly mixed classic cocktails, a killer women-led wine list, and inventive pasta dishes that are house-made with love. 

Born and raised in Hayward, California, Laura Meyer’s first job was working at Pyzano’s Pizza, her local pizzeria. At just 17 years old, the pizzeria was where Laura met her mentor, Tony Gemignani, and her career as a pizzaiola began. After high school, Laura went to earn her Bachelor’s Degree, when she discovered her passion for culture and food while studying abroad in Italy. Upon graduating, Laura moved to San Francisco to take the helm at Tony’s Pizza Napoletana as kitchen manager alongside Tony himself. With Tony, Laura honed her skills in fermentation and perfecting more than 10 regional styles of pizza.

In 2013, Laura took her competitive spirit back to Italy where she won first place in her first competition in Parma, Italy, becoming the first woman and first American to win the Pizza in Teglia category. The following year, she won Best Non-Traditional Pizza at Pizza Expo in Las Vegas. In 2019, she won first place at the Caputo Cup in Naples, Italy for Best American-Style Pizza, once again becoming the first—this time winning in a newly created category in one of Italy’s oldest pizza competitions. Throughout her tenure at Tony’s, Laura's rising success earned her recognition as SF Chronicle’s Rising Star Chef, an Eater Young Gun, and one of Zagat’s 30 Under 30, and was named Forbes 30 Under 30 in 2016.

Desired Qualifications for the BARTENDER role:

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1. Minimum 2 years experience in full-service bartending
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2. Knowledge of classic cocktails 
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3. Knowledge of a wide array of spirits, aperitifs, liqueurs, beers, and wines.
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4. Proficient in switching roles on the fly from bartending to serving tables 
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5. Excellent teamwork and chemistry with not only the FoH but BoH as well
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6. Organization and cleanliness is a must
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7. Reliable, Honest, and Resourceful 
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Shifts: Saturday - Sunday Lunch - 10:30 am - 4:30 pm  

Friday Dinner - 4pm - 10pm (REQUIRED)

Desired Qualifications for the BARBACK position:

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1. Keep the bar stocked with liquor, syrups, glasses, napkins and all other necessary items before and during service hours.
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2. Prepare garnishes, refill ice wells, change beer kegs and restock napkins and straws.
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3. Clean up the spills, remove the glassware and organize the counter.
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4. Keep the bar area neat and clean.
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5. Handle emergency situations, like cleaning up broken glasses and clearing up clogged drains.
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Shifts: Sunday Dinner - 5pm - 9:00pm, possibly more.

Please email us with your resume and a little snippet describing your interest.   Thanks!