Server

Dining Room Coordinator

Coordinates activities of dining room employees engaged in providing courteous and rapid service to diners by performing the following duties:

Responsible for greeting and seating all guests using the standard Rib Crib greeting, "Hi, Welcome to Rib Crib" and proceeding to use the six steps of service.

Presents menu, answers questions, suggestively sells menu items using "sizzle words", and answers questions regarding food and service.

Answers phone calls by the third ring, determines the nature of the call and directs calls to appropriate persons. Takes call-in orders and answers catering questions when necessary.

Records guests' orders on check.

Relays order to kitchen and serves courses from kitchen.

Prepares and suggests drinks, desserts, and stocks service bars as determined by establishment's size and practices.

Observes guests' dining experiences and is able to respond to any additional requests and to determine when a meal has been completed.

Totals bill and accepts payment or refers patron to Cashier.

Clears and resets counters or tables at conclusion of each meal and shift.

Demonstrates a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

Ability to clearly communicate both orally and written as required to serve guests and supervise dining room activities as needed.

Understands basic math concepts as required to total costs and make change.

Proficient use of restaurant equipment including but not limited to such things as headset, microphone and Aloha or View Touch operating systems etc.

Minimum six months previous restaurant industry experience based upon management's discretion.

Food Handler's Permit where applicable.

Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, carrying, kneeling, or stooping.

Work may occasionally involve periods of lifting up to 10 pounds with occasional lifting not to exceed 30 pounds.

Position is in a climate-controlled establishment. Employees may be exposed to brief periods of temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.