SERVER ASSISTANT

Server Assistant

Maintain a clean dining area by bussing tables in an efficient, courteous and accurate manner all the while providing outstanding service to our guests along the way. Act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Responsibilities

• Clean and set tables to restaurant standards.
• Deposit dishes appropriately in the dish-room or specified area.
• Pull dirty plates from tables while guests are still seated.
• Serve beverages promptly.
• Stock bussing stations.
• Clean stations, including sweeping floor using the tools provided.
• Assist other restaurant personnel with tasks when necessary, such as expediting food to tables.
• Arrive in proper uniform.
• Check restrooms for hand soap, paper towels, empty trash cans, spotted mirrors, etc. Report any major problems to the manager on duty.
• Assist the Dishwasher in removing table setting supplies from the dish-room to stock the service stations. If shortages in silver, napkins, or glassware exist, report it to the manager on duty.
• Run food whenever possible. Explain the dish as it is served. Inquire into guests needs before leaving the table.
• Cleaning and resetting of tables to allow greeter and shift leader to seat the guest promptly and keep the wait at a minimum.
• Remember to brush off chairs, table bases and sweep floor, when necessary, each time you clean a table.
• Communicate with the greeter and inform them of the tables that are ready to be seated or will be ready to leave soon. Ask the greeter "how many" a table will need to be set for. This will allow you to save steps when resetting.
• Follow up on restroom checks every 30 minutes.
• Before leaving, remove as many clean plates, glasses and silverware as you can from the dish room in order to restock the service station. Help keep ice bins full and garbage cans empty. Help keep water pitchers and coffee pots full. Re-fill water, tea, and coffee at tables whenever possible. Never leave dining room or kitchen empty-handed.

Knowledge, Skills, & Abilities

Strong to excellent communication skills and willingness to work as part of a team. Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors. Ability to follow directions and procedures; effective time management and organization skills. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

Physical Requirements / Working Conditions

Must be able to lift up to 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, and other heavy machinery. May require use of ladders. Ability to work in a fast-paced environment Ability to work under the direction of the Chefs and Managers