Server Waikiki Brewing Company

Server Waikiki Brewing Company

Position Summary: As a server for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests - both visitors to our island and residents alike. Your exceptional knowledge of craft beer and the brewing process is essential to your position. As such, you will be required to be certified by the Cicerone Certification Program as a Certified Beer Server (with training provided by and exam paid for by the company!) As a server/cocktailer, you must be friendly, outgoing, and possess good communication skills. Your individual personality should shine through - use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment.

The serving staff makes their guests feel welcome and at ease. Their thorough knowledge of food and beverage offerings gives them the ability to enhance the guest experience by answering questions and selling suggestively.

Position Title: Server (Non-exempt)

Department: Front of House Operations

Reports to: EVP, Brewmaster, Bartender, General Manager and or Manager-on-Duty

Location: Waikiki Brewing Company

Major Responsibilities:

Primary duties and responsibilities include, but are not limited to the following:

Arrive to work on time, with proper uniform on, ready for work.

Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy.

Communicate with Aloha to all guests using clear and enthusiastic words, tone, and body language at all times. Make guests feel appreciated through your actions.

Be attentive and take initiative! Offer your assistance before the guests has to ask for it.

Approach each table as soon as you can. If you cannot get to a table in less than two minutes, let the guest know by telling them you'll be right there-make eye contact. Get assistance from your manager or teammates if necessary-don't wait until it's too late to save the guest from an unpleasant experience.

Learn your guests' names and favorite drinks. Always ask the guest where they are fromthis is a critical element in the guest experience we seek to provide.

Have thorough and specific knowledge of all food and beverage items and be able to suggestively sell or answer guest questions using this knowledge.

Anticipate your guest's needs. Offer a second drink when the guest's drink is just under half full. Be alert of guest signals (raising a hand, looking directly at you, etc.), and acknowledge the guest so they know you will be right with them.

Always place guests' drinks on a beverage napkin or coaster.

When serving or clearing drinks, handle all glasses well below the rim, or by the stem.

Always give the guest the right of way in the dining room.

If a problem with an order arises, be sure to inform your customer immediately of any delays which might occur.

All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests' expectations.

If a customer has a complaint, bring it to the attention of your supervisor immediately. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Never argue with anyone, especially a guest.

Always warn guests of hot plates or beverages when serving.

In the event of a spill involving a guest, wipe the spill immediately and get a towel for the guest to use on himself or herself. All accidents or spills involving a customer must be brought to the attention of a Manager as quickly as possible.

Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.

Never serve anyone who appears to be intoxicated. You must provide responsible service of alcohol for all patrons. Should a guest reach the state you do not feel they should be served any more, seek Manager-on-Duty attention immediately. If you have reason to believe that a guest may be unsafe to drive, offer to call a taxi. Never hesitate to ask for management intervention when necessary.

Work as a team in order to maintain an effective atmosphere and an efficient food and beverage establishment.

Make a commitment to cleanliness. Take responsibility for the appearance your individual station as well as the restaurant as a whole.

Complete all pre-shift and post-shift side work thoroughly and efficiently.

Serve multiple tables, as determined by management.

Required to efficiently ring in all orders and special requests accurately in Point of Sale System.

Collect money from guests for food and drinks served and make change accurately. Present both the check and the guest's change in a check presenter.

Tips may not be counted in the dining room. Commenting about the amount of a gratuity is absolutely forbidden, and could cost you your job.

Memorize all table numbers.

Act as your own busser. Clean and reset tables promptly when guests leave, keep the floor swerpt and your station stocked at all times.

Never walk through the dining room with empty hands.

Always use 'please' and 'thank you' in the kitchen.

Be familiar with guidelines for telephone etiquette. Answer the phone after not more than two rings when possible.

Do not group together and gossip with coworkers. Do not make derogatory remarks about a customer or fellow worker.

Adhere to all rules, regulations, policies and procedures outline in your orientation, Employee Handbook, and Safety Manual.

Other duties as assigned.

Essential Physical Requirements:

Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns. Frequent washing of hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe. Constant repetitive hand and wrist movements and forearm rotation. Be able to lift and carry up to 50 lbs. on an as-needed basis. You must be of legal age to serve liquor according to state law.

Knowledge and Skills:

Basic mathematical skills. Basic reading and writing skills. Must be able to make correct change. Basic computer skills. Excellent communication skills. Multi-task oriented. Knowledge of workplace safety procedures. Must be able to suggestively sell food and beverage items.

Licenses, certifications or registrations required for the position: State applicable health and/or alcohol compliance card.

I acknowledge and understand the following:

Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. Job duties, tasks, work hours and Management may change work requirements at any time with or without notice. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and acknowledge this job description outlined above.

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