Server

Overview Server – Sacred Pepper (Tampa, Florida). Report to the General and Service Manager. This role requires full knowledge of food, beverage and service to ensure a positive dining experience for guests. The Server acts as a guide, communicator, decision‑maker, and entertainer. Responsibilities Prepare dining area by setting tables, decorations, condiments, candles, napkins, service plates, and utensils. Assist patrons in selecting food and beverages by presenting the menu, offering cocktails, aperitifs, and wine, and answering questions. Transmit orders to bar and kitchen; document special dietary needs and requests. Serve orders, deliver accompaniments, and respond to additional patron requirements. Maintain table setting, replenish utensils, refilling water glasses, and attentively observe patrons for spills or other needs. Conclude dining experience, acknowledge patron satisfaction, and invite return visits. Handle payment transactions, issue bills, process credit cards or cash, and return change. Utilize the Aloha point‑of‑sale system for sales transactions. Check ID for guests under 30 and demonstrate responsible alcohol service. Conduct suggestive selling and upselling techniques to increase sales. Assist in opening, running, and closing duties, including station set‑up and breakdown. Maintain a clean and organized station, perform pre‑bussing, and uphold sanitation, safety, and alcohol control policies. Communicate guest needs to kitchen staff and keep them informed of meal progression. Key Competencies Professionalism and a strong commitment to customer service. Initiative, adaptability and organization. Conflict resolution and teamwork. Computer literacy, especially with POS systems. Food‑safety knowledge and certification (food handler required). Math proficiency for money handling and calculations. Excellent interpersonal and communication skills in English. Ability to multi‑task and work well under pressure. Physical stamina for standing and walking up to seven hours per shift. Qualifications High School Diploma or GED. Minimum 1–2 years of restaurant service experience. Post‑hire certification: Food Handler and Responsible Vending. Knowledge of food preparation, beverage service, and wine pairing. English reading, writing, and speaking proficiency. Mathematical ability for calculating totals, discounts, and change. Physical Demands & Work Environment Stand throughout the entire shift; walk and move frequently. Reach, bend, lift, and carry up to 25–50 lbs, and occasionally move up to 100 lbs. Perform frequent hand washing and maintain cleanliness. Work in a fast‑paced, high‑volume dining setting with noise and crowds. Use clear communication to interact with guests and teammates. Benefits Health and Dental Insurance 401(k) matching Employee meal discounts Paid time off #J-18808-Ljbffr Sacred Pepper