Server Assistant

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands. As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

POSITION SUMMARY

Under the direction of the Manager, the Server Assistant communicates with and assists servers to maintain service efficiency and guest satisfaction. Maintains cleanliness of and restocks front‐of‐the‐house service stations; polishing glass, cleans bathrooms, resetting the table. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities) Demand for Excellence Reports to work as indicated on the work schedule in a correct, clean, and neatly pressed uniform. Maintains a professional demeanor and practices positive personal hygiene and cleanliness habits during all work shifts. Upholds the highest level of standards and specifications in the performance of your duties. Sets the example for all Team Members and acts as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures. Fosters openness and communication to promote and encourage team‑oriented environment within the restaurant. Passion for Hospitality Sets‑up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar. Communicates to the service staff any requests or needs of the guest. Hunger to Grow Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Server Assistant. Unwavering Commitment Obtains station assignments from hostess/host or Manager on Duty at the start of the work shift, correctly completes all assigned opening and side work duties in a timely manner. Returns dirty dishware, glassware, utensils, and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition. Desire to Win Resets vacated tables according to the procedures stated in the RCSH training materials. Assists service and steward staff in spot cleaning in dining room, as needed. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions) Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 35 pounds. Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment. Must be able to constantly stand and exert well‑paced mobility for a period up to eight hours in length. Must be able to communicate effectively and listen attentively to supervisors, employees, and guests. Must be able to continuously use fingers to bilaterally operate point‑of‑sale equipment, prepare and serve food/beverage items.

REQUIRED SKILLS/ABILITIES

High school diploma or G.E.D. Prior restaurant hospitality experience. Must successfully complete restaurant training program. Attention to Detail Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled. Collaboration/Teamwork Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues. Conflict Resolution Proven ability to facilitate the prevention of and/or de‑escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc. Customer Focus Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships. Problem Solver Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints.

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America. Affirmative Action/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied. Beloved for over 50 years and acclaimed for the Sizzle, Ruth’s Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience – period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done. #J-18808-Ljbffr Workstream