Server

Server

As a server at the Range Caf, you are a crucial part of our guests' experience. Our high standards of "Guest Amazement" are maintained through the effective teamwork of our team members who share and embody our values and the desire to do the very best for our guests.

During the hands-on training you will receive, you will learn about cross-team relationships and will experience other positions in order to expand and diversify your skill set. Food quality, presentation and family-friendly service are an essential part of this position. These steps of service will act as a guide and reference point for your valued position as a server at the Range Caf.

Duties and Responsibilities

• As a server, you are seen as the POINTMAN to our guests. Your attitude and quality of performance set the stage that determines whether our guests have a positive and amazing experience.
• Welcome and greet or guests with open body language, eye contact and engage the guest with a friendly and sincere presence. Smiling is contagious!
• Offer our specials of the day and offer to take their beverage order on the first visit to the table. Be specific, "Would you like to start with an Iced Tea, one of our local beers, a glass of wine or maybe a Latte." NOT, "What can I get you to drink."
• KNOWLEDGE IS POWER! Product knowledge and menu descriptions are essential. The more accurate guidance you can offer our guests during their time with us only enhances their experience, as well as, gaining the effect of "earning their return".
• Learn and utilize the pivot point system when taking guests' orders and delivering their food. This will enable other team members to deliver your food without having to auction it off at the table.
• Practice ACTIVE LISTENING whenever possible or necessary. This practice alleviates many mistakes that must be corrected later and it also builds confidence with our guests. It takes at least 5 new plates being paid for to make up for the loss of 1 mistake. We strive to be tight and right the first time!
• After you have taken their order, you may tell them your name (NOT AT THE START), i.e. "thank you so much, my name is, if there is anything you need just let me know, I will be happy to get it for you." We continuously hold our guests in the number 1 position. Immediately enter the order in the handheld POS device. Remember to UPSELL, suggestions and recommendations of appetizers, soup, salads, and DESSERTS! Place the Dessert menu on the table after you have taken the order.
• Deliver food in a timely matter; (whether it is for your guest or not) let the guest know if their plates are hot. Change out hot plates in the kitchen/on the line before placing in front of a child.
• Be Proactive! ANTICIPATE GUESTS' NEEDS: e.g., if the guest has a meal with chile on it make sure you let them know that you will be happy to get them more chile if they'd likethis will demonstrate to them you are tuned in and that they are welcome to the additional care that makes their experience memorable.
• Ongoing and timely beverage service is a key to the relaxation of our guests. Be available and check in to see if the guest would like a refill BEFORE they ask.
• Perform, opening, closing and ongoing side work to ensure an efficient and productive work environment.
• When food delivery occurs, be present and make sure everything is in order. Let the guest know that you will be back to check on them. Note something specific that relates to what they are eating. Tune in to feedback and ways you can enhance their experience.
• Check back within the first few bites to see if the guest is enjoying their meal. If there is an issue or an additional request, then you can take care of it at that time, without delay. Be available to take care of any service issues as they occur. If you are not able to resolve a service challenge yourself, then immediately relay the information to the team leader on duty.
• How you handle service challenges relates directly to guest experience and the rest of the team.
• The guest will share their experience with their friends and family. Word of mouth is the most powerful form of advertising positive or negative. We can GAIN or LOSE several guests because of 1 guest's experience.
• View your section as one large party in different stages of service. Care for your section as a whole. Stay aware of the entire dining area and strive to be available to all our guests. Our guests do not see sections.
• Always embody the core values of the Range Caf and be an active team member in the positive culture we are creating to support our team and to reach our goal of total guest amazement. Remember you are a valued and trusted member of our team, and your success is crucial to our overall success.
• Prepare the final bill. Let them know YOU will be their cashier and ALWAYS thank the guest for joining us.
• You OWN your section, keep it clean and detailed!
• Overlapping responsibilities is an understanding and working contract established to support team synergy and efficient performance for the restaurant as a whole. Whenever there is time to support each other without injuring our position's priorities, we must endeavor to do so. Support for fellow team members reaches beyond defined position and duties. Be prepared to help fellow bussers, dishwashers, hosts, pantry, kitchen, expediters, servers, and team leaders; and benefit by expanding your knowledge, performance and skill sets for all restaurant operations.

Qualifications:

• Must possess, understand, and utilize a Sense of Urgency
• Be able to work on your feet for up to 8 hours
• Be able to safely lift and easily maneuver a tray of food frequently weighing up to 20 to 25 pounds
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to multitask.
• Be comfortable asking for help and asking questions