Point Server

Title: Point Server

Reports to: Point Manager

Summary of Position:

As part of the Merriman’s team, the Point server is responsible for all steps of service to guests at the Point. As a Point server, you are required to have extensive knowledge of the bar menu items (pupus, specialty cocktails, beers, and wines by the glass & bottle) and general steps of service. As a Point server, you are expected to spend the majority of your time at the Point (i.e. the deck area) and remain in close proximity to seated guests. Point servers are responsible for greeting guests, running drinks, and making sure each guest has water. It is also the Point Server’s responsibility to clean and bus all tables as well as run food when possible.

Duties and Responsibilities:

• Greet every guest walking to the deck with a smile and warm welcome.
• Greet every guest seated within two minutes.
• If guests are seated at a table that’s not in your section and the guests appear to be waiting, greet the guests and say, “[server’s name] will be right with you.” Offer water or take their order for your team mate if you have time.
• Greet guests in your section with aloha and welcome them to the Point at Merriman’s.
• Always ask guests if they are “joining us for a dinner reservation.” Asking “what time?” will allow you to pace yourself and the guests so they can have the best possible experience. This also ensures the guests are settled up with you before heading into the dining room (i.e., avoid transfer of checks).
• Always give guests water.
• If there is ever a problem or a guest is displeased with any element of service, communicate with manager who can Smile, be friendly and attentive. Anticipate your guests’ needs.
• Make sure all guests are offered water. If water carafe is empty, replace with a fresh ice cold carafe.
• Deliver drinks using a tray and do not touch the rim of glassware.
• Mark tables with share plates, napkins, and necessary flatware* immediately after food is ordered and before food arrives at table.
• Keep checks current on you at all times (this will help prevent transfer of checks if guests have dinner reservations, and a quick delivery if it starts to rain)
• Note: “Roll-ups” contain one app fork and one dinner knife.
• Always pour out a taste of wine from the wine carafe and allow the guest to see if it is to his/her liking before filling the entire glass.
• Offer another round of drinks before glass is ¼ full.
• Pre-bus your tables! Your tables should always be current and kept tidy. When you drop a check they should only have water glasses and the drinks they were consuming at that time. Share plates and excess glassware should be bussed away.
• Run your own food. Remember, food runners are there to help, but running food is ultimately the server’s responsibility.
• Know your table numbers.
• Understand the ticket system for food in both windows (pantry and grill).
• Know our beers, wines by the glass, and well pours
• Know our happy hour:
• Know our discount policy for kama’aina:
• Know how to close out checks to gift cards, house accounts, traveler’s checks, manager comps, etc. (see page 2 of “Point Server Job Description”).
• Keep bus station clean during service
• Do not ever leave dirty glasses or dishes atop credenzas
• Bus tables throughout service; remove empty glassware, dirty plates and trash from tables during service.
• When a glass rack is full, take it to the dishwasher and replace with an empty glass rack.
• Use a bar towel and sanitizing spray for cleaning tables

Personal Requirements:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 50 lbs. as needed
• Ability to use POS computer
• Ability to work outside in the elements