Server

REPORTS TO:

General Manager

REQUIRED TRAINING, EDUCATION & EXPERIENCE:

• High School Diploma or equivalent
• Prior serving experience

MINIMUM QUALIFICATIONS:

• Must be able to work flexible days and hours, including weekends and holidays.
• Physical ability to unpack products and sort them including bend and lift to up to 35 pounds.
• Perform repetitive motion with hands, and wrists
• Stand for extended periods of time, must be able to stand and move about the restaurant over the shift.

RESPONSIBILITIES/DUTIES:

• Possess full knowledge of food and beverage products served and utilizes suggestive selling techniques.
• Taks orders and delivers food and beverage in a timely manner.
• Ensure guests receive immediate, friendly, and personalized service to build their intent to return.
• Guide guests through menus, answers questions thoroughly, and provides specific item suggestions and information about the establishment.
• Maintain positive guest satisfaction by exceeding service expectations.
• Handle guest complaints or direct them to a manager.
• Operate the point-of-sale system with a high level of efficiency and handles large amounts of currency.
• Practice proper cash handling procedures by addressing the point-of-sale system after every transaction, properly organizing money, counting change back to guests, and following appropriate checkout procedures.
• Set up and break down equipment and supplies.
• Maintain work areas by organizing and cleaning service stations and pre-bussing tables as needed of all used glassware/plateware/silverware/etc.
• Write down all orders and input them into the point-of-sale system accurately.
• Scrape, rack, and stack glassware/plateware/silverware properly in the dishwashing area.
• Act as a final check on the quality of food and beverage items before they are served to guests and ensure appropriate garnishes and condiments are on plates.
• Complete all opening, running, and closing duties as assigned.
• Deliver food and beverage items, for their own and others’ tables, with a sense of urgency; know all table numbers and floor plan.
• When necessary, will occasionally assist the host with greeting and seating guests.
• Adhere to responsible alcohol service established by company policy.
• Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents to management.
• Welcome all guests in our restaurant with a warm and inviting demeanor
• Provide efficient and personal service to each and every customer
• Maintain the highest degree of quality and consistency in product standards
• Communicate with team members and management to solve problems
• Participate in maintaining a positive work environment
• Stay informed on products and share knowledge with team members and guests
• Maintain and organize store supplies and appearance (dry and perishables)
• Answer telephones and take messages.
• Punch in and report to the Manager/Supervisor on Duty on time for every shift. Obtain manager’s or supervisor’s approval prior to punching out.
• Ensure compliance and adherence to service and safety standards
• Adhere to all company policies and procedures.
• Perform all other related duties as assigned.

ADDITIONAL RESPONSIBILITIES:

APPEARANCE AND GROOMING

All staff members are required to follow the guidelines set forth by the Employee Handbook.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 30 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

SCHEDULE REQUIREMENTS

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.

Job Type: Part-time

Pay: From $4.73 per hour

Expected hours: 10 – 29 per week

Benefits:

• Employee discount

Shift:

• Day shift
• Evening shift
• Night shift

Work Location: In person

Salary : $5