The Server is responsible for the service of menu items and alcoholic and non-alcoholic beverages to guests in a courteous and efficient manner in accordance with company standards.
Assists in the maintenance of the restaurant and equipment area via opening and closing checklists.
Directs, implements and maintains a philosophy congruent with Company culture, which serves as a guide to all family members.
Areas of Responsibility
-Strives to create an operation that values Company standards of Guest Service.
-Ensures that every point of contact with the Guest meets or exceeds expectations and creates a lasting impression to drive repeat business.
-Creates and contributes to a high-energy environment that promotes maximum engagement and enjoyment for the Team and the Guest.
-Communicates in an impact with management and team members and fosters an open and respectful work environment.
-Models and executes Company practices throughout the entire operation creating a high-energy environment for the team and guest alike.
-Demonstrates competence and confidence in making sound effective decisions that benefit the guest and team.
-Meets minimum age requirement for the service of alcoholic beverages.
-Ensures prompt, friendly service according to company guidelines.
-Facilitates a professional and ethical manner that is beyond reproach.
-Ensures compliance when determining potentially intoxicated guests per Company standards and procedures.
- Maintain a complete knowledge of and comply with all departmental policies and procedures and service standards.
-Ensure proper documentation for all accidents and incidents per Company policies and procedures.
-Maintain a complete knowledge of all alcoholic menu items, liquor brands, beers, non-alcoholic selections, and daily specials.
-Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated patrons and driving while under the influence.
-Maintain a complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges and dress codes.
-Maintains complete knowledge of all menu items, prices, preparation methods, cook time, major ingredients, quality standards, taste, appearance of products, texture, serving temperature, garnish and plate presentation.
-Greet guests and take orders utilizing suggestive selling and up-selling techniques.
-Ability to be well organized, maintain concentration and think clearly when providing service to multiple guests within any given period of time.
-Ability to exert physical effort in transporting food and beverages to guest. Must be able to lift a minimum of 30 lbs.
-Ability to maintain good coordination while serving orders quickly.
-Ability to endure abundant physical movements throughout the work area.
-Ability to perform job functions with minimal supervision.
-Prepare guest checks and process credit cards while adhering to all cash handling and credit card procedures.
Education / Experience Requirements
-One to two years experience and/or training; or equivalent combination of education and experience.
-Must be 18 years of age or older.