Restaurant Server

Server Position at Degree Brewpub

Degree Brewpub: A gathering place that blends new school with old school offering handcrafted, familiar food and drinks done right. Enjoy 16 wines by the glass, over 15 Colorado craft beers, or handcrafted cocktails made from local spirits. Degree Brewpub gives the Hospitality students of MSU Denver first-hand learning experience training alongside seasoned, professional restaurateurs from Sage Hospitality. By dining at Degree Brewpub, patrons play a part in these students' bright futures. The dollars spent at Degree Brewpub on lunch, dinner or even at the bar, all ultimately go towards the Metropolitan State University of Denver Foundation, benefiting student scholarships.

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Employee perks! Why join the Springhill Suites and Degree Family?

• 40% restaurant discount while on-duty (food only)
• Base rate of $19.29/hourly plus Tip Share.
• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• Paid sick time (PT Employees)
• Eligible to participate in the Company's 401(k) program with employer matching (PT Employees)
• A fun work environment that encourages individually, recognition, growth & development

Job Overview

Servers are responsible for providing friendly, attentive, and efficient food and beverage service while creating a positive and memorable guest experience. Servers are expected to maintain high standards of service, cleanliness, professionalism, and teamwork while supporting the overall operation of the restaurant.

This is a dual-role position that includes a secondary assignment within our Banquets Department. The successful candidate will be cross-trained in both restaurant and banquet operations and may be scheduled in either area based on business and operational needs.

Responsibilities

• Greet and serve guests in a friendly, professional, and timely manner.
• Provide exceptional food and beverage service according to established policies, procedures, and service standards.
• Maintain a positive and welcoming attitude while interacting with guests and fellow team members.
• Set tables in assigned areas correctly, uniformly, and according to established standards.
• Maintain a neat, clean, and organized service station throughout each shift.
• Complete all opening, ongoing side work, setup, service, and closing duties as assigned.
• Follow established opening and closing checklists to ensure the restaurant is prepared for service.
• Maintain kitchen and storage areas in a clean and organized condition according to management standards.
• Clearly and promptly communicate guest needs, concerns, and operational issues to the Manager on Duty (MOD) or Shift Lead.
• Assist fellow team members when needed and work collaboratively to ensure smooth and efficient service.
• Participate in pre-shift meetings and remain informed about daily operations, menu items, service expectations, and guest needs.
• Follow all food safety, sanitation, cleanliness, and company policies and procedures.
• Assist with buffet breakdown, special food service areas, and other service-related duties as assigned.
• Complete full setup and teardown of assigned services as required.
• Maintain a professional appearance and demeanor while representing the hotel and our brand.
• Provide attentive service throughout the guest experience and respond to guest requests in a timely and courteous manner.

Banquets Secondary Position

As part of this dual-role position, the Server will also work within the Banquets Department as a secondary assignment.

Banquet responsibilities may include:

• Setting up and tearing down banquet rooms and event spaces.
• Setting tables, chairs, linens, place settings, and other event materials according to event specifications.
• Assisting with buffet and food service setup and breakdown.
• Providing food and beverage service during banquet events.
• Greeting and assisting banquet guests while providing friendly and professional service.
• Maintaining cleanliness and organization throughout events and banquet areas.
• Assisting with breakdown, cleanup, and proper storage of banquet equipment and supplies.
• Supporting the Banquets and Management teams with additional event-related duties as assigned.
• Working collaboratively with other departments to ensure a smooth and successful guest experience.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Previous experience in similar position of 6 months or longer.

Scheduling & Availability

• Flexible availability is required, including mornings, afternoons, evenings, weekends, and holidays.
• Scheduled days, times, and work assignments may vary based on restaurant operations, banquet events, occupancy, and business needs.
• Employees in this dual-role position should be prepared to work in either the restaurant or Banquets Department as scheduled.

Knowledge/Skills

• Minimum of 1 year of previous serving or hospitality experience required.
• Demonstrates a friendly, positive, and professional attitude with a genuine commitment to exceptional guest service.
• Communicates effectively and professionally with guests, coworkers, and management.
• Works well as part of a team and is willing to support coworkers and other areas of the operation when needed.
• Maintains a high level of cleanliness, organization, and attention to detail throughout each shift.
• Remains calm, professional, and efficient while working in a fast-paced environment.
• Demonstrates reliability, flexibility, and a willingness to work in both Restaurant and Banquets as scheduled.
• Follows established policies, procedures, service standards, and food safety guidelines.
• Possesses basic knowledge of customer service principles, food service functions, and restaurant and kitchen operations.
• Understands and follows standard cash-handling procedures.
• Communicates effectively in English, both verbally and in writing, to understand guest requests, menus, written instructions, team communications, and operational procedures.
• Has the ability to visually review guest checks, computer printouts, written instructions, and other service materials while maintaining awareness of the surrounding restaurant environment.
• Is able to perform the physical requirements of the position, including standing and walking for extended periods, reaching, bending, grasping, and safely carrying trays or other items containing food and beverages.
• Is comfortable operating point-of-sale systems and other restaurant equipment as required.
• Is able to safely and efficiently perform the physical and operational duties associated with restaurant and banquet service, including setup, service, breakdown, and cleanup.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
• Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
• Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.
• Continuous standing -during preparation, during service hours or during expediting.
• Must have moderate hearing to hear customers, supervisors, and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
• Must be highly organized and able to pay attention to sound and sight details