Server

SUMMARY

A Server greets and takes food and drink orders from restaurant guests, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing side work as instructed. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Requires 6th grade math level.
• Requires 6th grade language level.
• Six months to one year serving experience preferred.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Open availability is a must; Holidays, nights and weekends included.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.

FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards.

STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions.

ESSENTIAL FUNCTIONS

• Complete side work to include preparing garnishes, stocking cold areas with cream and butter, filling and stocking salt/pepper shakers, separating linen, etc.
• Display basic knowledge of cocktail and wine service.
• Display knowledge of food preparation.
• Displays knowledge of special and standard menu items and their ingredients.
• Keep work areas clean and organized.
• Operate computer in prescribed manner for recording orders, prices and ticket totals.
• Receive and serve meal orders.
• Report all unsafe conditions immediately.
• Display knowledge of correct accounting procedures.
• Greet and seat guests.
• Act as Busperson as required.
• Attend required meetings.
• Stock areas with linen, glassware, silver.
• Complete other duties as assigned by supervisor to include cross training.