JOB OVERVIEW:

The Server is responsible for providing outstanding service. The Server must assist the captain in all aspects of guest service. The Server must be a strong team player, and must have extensive wine and beverage knowledge. A Server must carry him or herself in a friendly, informative and helpful manner and posses a great service disposition.

REPORTS TO: Restaurant Manager

DEPARTMENT: Food and Beverage

ESSENTIAL JOB FUNCTIONS

1.Maintain complete knowledge of and comply with all policies/service procedures/standards.

2.Arrive to work on time, as scheduled, with all necessary equipment, supplies and properly attired (or Uniformed) to begin work according to company standards

3.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4.Maintain positive guest relations at all times.

5.Work on floor taking food and beverage orders

6.Work on the gueridon

7.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

8.Recite specials clearly at table

9.Present and explain gratis offerings

10.Display Langoustine at table

11.Take and prepare dessert orders

12.Complete all assigned side work and check all tables for proper set up

13.Polish glassware

14.Work cohesively with co-workers as part of a team

15.Perform job functions with attention to detail, speed, and accuracy

16.Be a clear thinker, remaining calm and resolving problems using good judgments

17.Prepare checks and all closing paperwork in an organized manner

18.Adhere to payment, cash handling and credit policies/procedures.

19.Work Catering parties

20.Attend daily Pre-Shift meeting

21.Assist Maitre D answering phones

22.Assist Maitre D seating guests

23.Maintain complete knowledge of:

a)table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.

b)all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

c)the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

d)all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.

e)P.O.S. and manual systems.

f)Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

QUALIFICATIONS

Essential:

1.English speaking

2.Provide legible communication and directions.

3.Professional appearance and attitude

4.knowledge of food service

5.2years experience as a high end Restaurant Server.

6.Satisfactorily communicate with guests, management and co-workers to their understanding.

7.Minimum 18 years of age to serve alcoholic beverages.

8.Ability to:

• understand and focus attention on guest needs, remaining calm and courteous.

• be well organized, maintain concentration and think clearly when providing service to all guests

• focus attention on details.

PHYSICAL ABILITIES

Essential:

1. Must be able to lift up to 25 lbs

2. Endure various physical movements throughout the work areas.

3. Must be able to stay on feet for up to 8 hours throughout work shift.