Server

Accountability:

Reporting to the General Manager and Restaurant Manager, the Server greets, seats and services guests in a friendly and courteous manner, takes and delivers orders, suggestively sells, receives payment and assists other service personnel as needed to provide total guest satisfaction. Responds to and addresses guests concerns in a timely and courteous manner

Key Business Areas:

A “Key Business Area” is an area of performance in which the Server must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions:

• Demonstrates a sense of urgency when serving guests; meets service cycle timing standards

• Greets guests immediately upon arrival and acknowledges them at departure

• Assists with guests seating, utilizing proper arrival order and rotation procedures; assists with any special needs

• Suggestively sells and achieves guest check average targets

• Accurately enters orders on point of sale system

• Prepares beverage orders as well as some appetizers, salads, and desserts

• Checks prepared orders for completeness and presentation

• Delivers food and beverage orders timely and in accordance with standards

• Attends to guest during the entire dining experience in a prompt and courteous manner

• Demonstrates knowledge of station and floor breakdowns

• Possesses strong product and menu knowledge

• Uses proper telephone etiquette; assists with “to go” orders

• Pre-busses tables in a timely manner; clears, cleans and presets tables promptly upon guest’s departure

• Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues

• Demonstrates safe cash handling procedures in accordance with policy and accurately completes cash, credit card, and discount transactions

• Willingly assists others without being asked

• Maintains cleanliness and organization of dining room and service area

• Completes all required side-work, including deep cleaning assignments

• Provides prompt and courteous service and is cordial to all team members and guests

• Adheres to Denny’s Brand Standards and internal policies and procedures

Essential Functions:

• Ability to lift and carry supplies and equipment up to 30 lbs

• Ability to raise a tray weighing up to 25 lbs to shoulder height

• Able to bend, stoop, reach, wipe, lift, and grab

• Must have sufficient mobility to move and operate in work area

• Must be able to stand and walk throughout a 4 to 8-hour shift

• Must be able to hear well in a loud environment to respond to employee and guest needs

• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling

• Must be able to observe and differentiate between monetary denominations

• Must be able to serve all Denny’s menu products

• Must be able to operate point of sale system

• Must be able to work around potentially hazardous chemicals