Server

SAVA'S ANN ARBOR SERVER

A Sava's Server is responsible for much more than taking orders. Our Servers are hosts, guides, salespeople, problem-solvers, and ambassadors of Sava's hospitality. The Server owns the guest experience from the moment the table is greeted until the final goodbye. Successful Servers combine warmth with strong menu knowledge, situational awareness, urgency, organization, salesmanship, and attention to detail. Our expectation is to provide hospitality that feels genuine and relaxed while executing service at a consistently high level.

Servers are expected to maintain strong working knowledge of current food menu, ingredients and preparation methods, allergens, modifications, daily features, cocktails, spirits, beer, wine, non-alcoholic beverages, desserts, and seasonal menu changes. Never guess about an ingredient or allergy. When uncertain, ask a chef or manager. Guest safety takes priority over speed.

Hospitality and sales should work together. Servers should confidently recommend cocktails, wine, appetizers, shareable dishes, entres, side dishes, desserts, and after-dinner beverages. The objective is not aggressive upselling. The objective is understanding what the guest wants and helping them build a better experience.

Servers are responsible for executing Sava's established service standards, including prompt table greetings, beverage service, accurate order entry, allergy communication, proper coursing, table maintenance, water maintenance, food presentation, checkbacks, clearing and resetting, dessert and final beverage presentations, accurate payment processing, and warm guest farewells. Servers should continuously scan their section and surrounding areas. Your responsibility does not end at the edge of your section.

Servers are expected to maintain clean and organized tables, remove unnecessary glassware and dishes, monitor water levels, maintain silverware and appropriate markings, keep chairs and tabletop presentation aligned, communicate with Support Team Members rather than depending entirely on them, pre-bus continuously, maintain awareness of ticket times, and keep managers informed of potential guest concerns. The Server remains ultimately responsible for the condition of their tables.

Sava's operates as one restaurant. Servers are expected to run food for other sections, respond when the kitchen calls for "Hands," assist with clearing and resetting tables, help polish and stock during downtime, support bartenders, hosts, Support Team Members, and fellow Servers, communicate respectfully with culinary team members, complete assigned opening and closing responsibilities, and maintain organized service stations and server alleys. We do not believe in "That isn't my table." If you see an opportunity to improve a guest's experience, take it.

Servers must arrive on time, properly groomed, in complete uniform, prepared for pre-shift, ready to participate, and knowledgeable about current menu updates and 86'd items. During service, personal conversations, phones, negative attitudes, gossip, and behavior that distract from the guest experience are not acceptable. Professionalism applies whether the restaurant has 20 guests or 500 guests.

A great Sava's Server makes guests feel recognized, has excellent menu knowledge, knows when to engage and when to give guests space, controls the pace of their section, sells confidently without sounding scripted, notices empty glasses and unfinished details, communicates before problems escalate, remains composed when business increases, helps teammates without being asked, takes coaching well, and understands that consistency builds trust.

Each Server owns the table, keep it clean, organized, maintained, and properly marked. The experience, guide the guest rather than simply process their order. The communication, communicate allergies, delays, low products, mistakes, and guest concerns immediately. The team, your individual sales matter, but restaurant success comes first. The standard, do the right thing even when nobody is watching.

Team members must be able to stand and move for extended periods, safely carry trays, dishes, beverages, and restaurant equipment, frequently bend, reach, lift, and navigate a high-volume dining room, work evenings, weekends, holidays, football weekends, special events, and other high-volume periods as scheduled, and reasonable accommodations may be provided where applicable.

We want exceptional people, not simply people capable of taking orders. Technique can be trained. What matters most is awareness, urgency, curiosity, humility, hospitality, ownership. We believe in being hard on standards. gentle on people. Consistency creates excellence. And every shift, every table, and every interaction gives us an opportunity to become 1% better.

Candidates for the Sava's Server Team should be 18 years of age or older due to alcohol service responsibilities, maintain reliable and punctual attendance, have reliable transportation or a dependable way to arrive for every scheduled shift, be available to work a flexible restaurant schedule including evenings, weekends, holidays, football weekends, special events, and high-volume periods, arrive on time, properly groomed, and in complete Sava's uniform, demonstrate professional, confident, and polished communication, be comfortable interacting with a wide variety of guests, be able to work effectively in a fast-paced, high-volume restaurant, maintain composure and professionalism under pressure, be willing to receive coaching and immediately apply feedback, demonstrate a team-first attitude.

Previous full-service restaurant experience is preferred. Experience in a high-volume, upscale-casual, or elevated hospitality environment is a plus. Candidates without extensive serving experience may still be considered based on hospitality experience, menu knowledge, communication skills, coachability, work ethic, professional presentation, previous performance within Sava's. Current Sava's Support Team Members who have demonstrated readiness may be considered for our Support-to-Server Pathway. Advancement is earned through consistent performance, not simply time in position.

Servers are expected to develop and maintain strong knowledge of current Sava's food menu, ingredients, preparation methods, allergens, modifications, daily features and 86'd items, cocktails, spirits, beer, wine, non-alcoholic beverages, desserts, seasonal menu changes, and appropriate food and beverage pairings. Servers must be able to describe menu items clearly and confidently without relying entirely on written materials. Never guess when it comes to an allergy or ingredient. When unsure, stop and confirm with a chef or manager.

Servers must demonstrate proficiency in table numbers, restaurant sections, seat numbers and positions, proper order entry, course timing, food running, beverage service, water service, table maintenance, pre-bussing, marking tables for upcoming courses, proper silverware and glassware placement, two-bite checkbacks, guest recovery, payment processing, opening and closing procedures, side work, and service station organization. Servers are expected to understand the entire guest journey, not simply their individual transactions.

Servers must create genuine guest connections while remaining professional. Great service should feel personal, confident, and natural rather than rehearsed. Servers should continuously scan their section and the surrounding restaurant. Know who has just been seated, who needs water, which table is waiting for food, which table needs to be cleared, which guest may have a concern, which teammate needs help. Move with purpose while maintaining composure. Fast does not mean frantic. Servers should confidently guide guests through the menu and make thoughtful recommendations. This includes identifying opportunities for cocktails, wine, appetizers, shareable dishes, entres, sides, desserts, and after-dinner beverages. The goal is not simply to increase the check. The goal is to improve the guest's experience while growing sales naturally. Servers must communicate immediately regarding allergies, guest concerns, incorrect orders, delayed food, low products, 86'd items, special requests, payment issues, and safety concerns. Problems become significantly harder to solve when they are hidden. Servers are expected to: run food for other sections, respond when the kitchen calls for "Hands," help clear and reset tables, support the host team, support bartenders, support the Support Team, polish and stock during downtime, help maintain common service areas. "That isn't my table" is not the Sava's mentality. The Server ultimately owns the condition and experience of their tables. Support Team Members are there to help, but they do not replace Server responsibility. Servers should maintain water levels, clean tabletop presentation, proper silverware, proper glassware, timely clearing, appropriate markings, clean chairs and surrounding areas, proper pacing between courses. Do not wait for Support to notice something that you can address yourself. Every Sava's Server is expected to maintain a clean and professional appearance, follow uniform and grooming standards, arrive prepared for pre-shift, participate actively in education and training, review menu changes and 86'd items before service, maintain respectful communication with coworkers, keep personal phones away during active service except when authorized, avoid gossip, disruptive behavior, and negativity, maintain guest confidentiality and professionalism, follow leadership and chef direction during service, remain productive during slower periods. Professional standards do not change based on volume. Whether serving five tables or one table, the expectation remains the same. All Servers must successfully complete Sava's Server training before independently taking a section. Training may include shadow shifts, follow shifts, lead training shifts, menu education, food testing, beverage education, allergy education, service standards testing, POS training, table and seat number testing, written quizzes, final certification. Completion of scheduled training does not automatically guarantee certification. Leadership must determine that the Server can execute Sava's standards independently before being released from training. Servers must be able to stand and walk for extended periods throughout a shift, frequently bend, reach, twist, and navigate the dining