Server

Description:

Position: Server

FLSA Classification: Hourly Employee, Non-Exempt

Tip Classification: Tip Pool Eligible

General Description of Work

With delegated authority, reporting to the General Manager and Restaurant Manager, the Server is responsible for…

Essential Function:

• Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
• Inform guests of specials and menu changes.
• Make recommendations you genuinely feel your guests will enjoy.
• Answer questions about our food, beverages and other restaurant functions and services.
• Take food and beverage orders from guests, enter orders into our point-of-sale system which relays orders to the kitchen and bar.
• Deliver food and beverages from kitchen and bar to guests in a timely matter.
• Perform side work at the start and end of each shift as required by service station assignment.
• Promptly bring bread, butter, and water to the table.
• Remove used tableware between courses and provide tableware for the next course.
• Clear tables after guests.
• Take soiled tableware to the dish room and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area.
• Between seating promptly clean tabletops, chairs, and booths. Check the floor and clean as required. Reset and arrange tabletop.
• Maintain clean service areas.
• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Prepare final bill, present check to guest, accept payment, process credit card charges, or make change (if applicable).
• Be ready and willing to assist fellow servers as situations arise.
• Be ready and willing to assist bussers with clearing and resetting tables.
• Thank the guests for their visit and invite them to return.
• Reports to work on time and as scheduled.
• Understands shift ends once approved by MOD.
• Ensures that company policy in regard to drinking age is followed and that the service of alcoholic beverages to obviously intoxicated guests is stopped and referred to the Manager on duty immediately.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Requirements:

Competencies:

Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.

Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• A minimum of 1 years’ experience in a restaurant position.
• Possess math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to learn our menu, including food, beverage, and wine; maintain a working knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

• Be able to work in a standing position for extended periods of time (up to 10 hours).
• Be able to safely lift and easily maneuver items frequently weighing up to 20 to 25 pounds.
• Must have exceptional grooming habits.
• Maintain a clean uniform throughout shift.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.