Server

Server

The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

The following functions have been determined to be essential to the successful performance of this position.

I. Cleaning and Preparing Dining Room. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits.

II. Seating Customers. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.

III. Greeting, Suggestive Selling, and Serving Customers. When customers are seated in a Server's section:

IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.

V. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.

VI. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.

VII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:

VIII. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty, such as:

IX. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:

Non-Essential:

Minimum Qualifications/Requirements:

Equipment Used:

Places Where Work Is Performed: