Server

Position Summary Under the direction of the General Manager, the Server maintains positive guest interactions while providing guests the highest quality of service in a friendly and efficient manner. The Server is responsible for taking orders, serving food and drinks, answering inquiries about the menu, and fulfilling the wishes of the guest, as well as upselling food and drinks, all performed with a distinctive Passion for Hospitality and in adherence with all restaurant specifications and quality standards. Essential Job Functions Demand for Excellence Report to work on time in accordance with the work schedule and in proper uniform, with required server tools. Maintains professional demeanor, a clean and presentable uniform, and practices positive personal hygiene and cleanliness habits during all shifts. Attends to guests needs when delivering food and checks back with guests to ensure their satisfaction. Observes guests throughout meal to anticipate needs, immediately recognizes, and responds to any guest needs or requests. Maintains table and workstation and performs all duties in adherence with all restaurant specifications and quality standards. Passion for Hospitality Greets guests immediately, makes suggestions and answers questions regarding food, beverages, and services. Practices salesmanship to enhance the dining experience without allowing guests to over order. Uses guests’ names regularly throughout the dining experience. Takes and records all guests’ food and beverage orders according to the restaurant’s Sequence of Service and Pivot Point system guidance, repeating orders to guests for clarification and to ensure accuracy. Correctly presents guest check upon removal of last plate, upon request, or in a timely manner for all food and beverages sold. Acts as cashier by accepting payment and providing accurate change or credit card sign off slip within 1-3 minutes of guest payment. Hunger to Grow Maintains a positive working relationship with all team members to foster and promote a cooperative and harmonious working atmosphere. Maintains current knowledge of all food and beverage offerings, ready to answer any questions about food and drinks, including ingredients of entrées, preparations and accompanying items. Unwavering Commitment Processes all items of guest order using point-of-sale system according to restaurant Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis. Ensures all food and beverages delivered and served are served promptly, garnished correctly, and meet all quality and presentation standards of the restaurant, personally serving all guest entrees. Practices teamwork by assisting fellow employees, as needed, by serving food, practicing table maintenance, and bussing to enhance our guests’ dining experience. Desire to Win Communicates with General Manager any and all situations, problems, issues, or unusual matters of significance where a guest may express concern or dissatisfaction with any aspect of the dining experience and takes prompt corrective action. Obtains station assignments from host/hostess or General Manager at the start of the work shift and accurately completes all opening and side work duties in a timely manner. Closes station only upon direction from General Manager; correctly completes all closing, side work and checkout duties in a timely manner. Physical Demands Must be able to use fingers to operate POS system, make change and use credit card transactions accurately. Must be able to carry trays and lift and handle supplies, smallwares and equipment weighing up to 35 pounds. Must be able to walk or stand exert well‑paced mobility during entire shift (approx. 6‑8 hours). Must have good sense of balance, be physically able to reach, bend, kneel, squat and stoop on a frequent basis. Must be able to hear well with loud background noise. Required Skills and Abilities High school diploma or G.E.D. Prior restaurant hospitality experience. Must maintain a current valid permit to serve alcohol as required by the State for which services are provided. Ability to multi‑task in a fast‑paced environment effectively and efficiently. Must be able to work a flexible schedule and expect to work weekends, nights, and holidays. Restaurant Operations Aptitude/Mastery (FOH Service Team Members): advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point‑of‑sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest. Attention to Detail: Proven ability to accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled. Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues. Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non‑verbal communication skills, as well as listening skills to gain understanding; the ability to deliver information in person, in writing, and in a digital world. Conflict Resolution: Proven ability to facilitate the prevention of and/or de‑escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc. Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships. Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and applying others’ diverse experiences, styles, backgrounds, and perspectives to get results. Problem Solver: Proven ability to solve problems by analyzing situations and applying critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints. Must successfully complete restaurant training program and maintain a willingness to learn. Preferred Skills and Abilities SERV Safe Certified. Prior experience with point‑of‑sale systems. Work Authorization Requirements Authorized to work in the United States of America. Affirmative Action / EEO Statement PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied. #J-18808-Ljbffr