Brunch Server

Description:
At Café Sevilla the Server position is responsible for ensuring guests enjoy Sevilla's memorable music, food, and culture, developing loyal guest relationships that result in repeat visits. This position requires a dedication to learning about Sevilla's distinctive cultural aspects via on the job training and self education. The ability to passionately communicate Sevilla's unique characteristics to our guests, positively contribute to our work environment, and follow Company, state and federal regulations are the keys to success as a Sevilla Server!

Position duties and responsibilities include, but are not limited to the following:
Server Responsibilities
1. Promote and sell Sevilla's culinary delights, unique beverages, and other specials/promotions following the Company's Steps of Service. The goal is for the Server to educate the guest about the food, wines, and culture of Spain.
2.Follow the Sevilla Steps of Service specific to the job code.
3.Use the Opening and Closing Checklists on a daily basis to track completion of opening and closing procedures.
4.To create the best guest experience and cultivate customer return.
5.Responding to guests needs or requests in a timely manner.
6.Food and beverage entry into Aloha policy and procedure is followed at all times.
7.Evaluate the quality of all items being served. Do not serve any food or drinks with substandard quality or presentation.
8.It is the responsibility of the Server to oversee the activities of a Busser. A Busser is never to clear a table unless assisted and directed by the Server.
9.Run food whenever possible.
10.Table maintenance- it is the responsibility of the server to ensure proper table maintenance at all times. Dirty plates, silverware, cups, trash, etc. must be removed by the server at all times possible.
11.Assist at the host stand when possible- if no tables are requiring service, service should assist with seating tables as needed.
12.Collect funds for payment of all food and beverages served. Follow cash handling procedures and immediately report any cash handling concerns.
13.Address routine guest concerns in accordance with Sevilla requirements. Notify a manager immediately for all non-routine guest concerns.
14.Maintain all side work and room appearance to the proper standards.
15.Proper completion of all end of the night side work- side work is to be signed off by a manager prior to clocking out.
16.Proper completion of check out- see Best Practice on proper check out procedures for any clarification needed.
17.Protect establishment and patrons by adhering to sanitation, safety and alcohol control policies.
18.Immediately report any maintenance, security, and/or safety issues or concerns to a Manager.
19.Other work duties as assigned by Management.
20.Must always carry a tray.
21.Maintain clean, organized, and safe work areas.
22.Adhere to all daily and weekly cleaning schedules.
23.Providing great customer service.
24.Engaging with guests to ensure they're happy with food and service.
25.Maintain clean, organized, and safe work areas. Immediately report safety hazards to a manager.
26.If working Show Server-
a.Dinner show is properly set up and ready on time
b.All show tickets are properly rang into the aloha system, payments are processed, pre-payments are deducted, social offers are redeemed.
c.All show supplies are properly put away in their correct place.d.All steps of service for Dinner Show are followed.
27.Knowledge of all Best Practices applicable to job code.
28.Completion of all assigned training tests & courses.
29.TEAM WORK- Always keep a positive work attitude and friendly (approachable) demeanor with the ability to work well with coworkers and as a team when necessary. ONE TEAM, ONE MISSION!30.Adhere to uniform expectation per Sevilla Handbook and uniform policy.

Additional Responsibilities
1. Clock-in and out for each work day properly. Clock-in upon arrival, clock-out when leaving for meal period/10 minute break (or other personal time away from work), clock-in upon return from meal period/10 minute break (or other personal time away from work), and clock-out when the work day has ended and no more work tasks will be performed. Immediately notify a manager if a clock-in or clock-out is missed or incorrectly recorded.
2. All breaks must be taken per Company Policy outlined in the Sevilla Handbook.
3. Take a meal period when 6 or more hours are worked in one work shift. Start the meal period no later than the beginning 5th hour of
work. 30 minute and 10 minute breaks are to be clocked into Aloha when taken. For 30 meal period, the posted break log is to be signed as well.
4. Immediately notify a manager if you feel you are not able to take a meal period or 10-minute break for any reason.
5. Attend and participate in all mandatory staff meetings.
6. Report suspicions of harassment, discrimination, retaliation, and/or safety issues immediately to a manager.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to assist individuals with disabilities to perform the essential functions.

Education/Experience
a.High School Diploma or equivalent
b.2+ years related experience and/or training in a fast-paced, fine dining establishment; or equivalent combination of education and experience
c.Working knowledge of state and federal safety and sanitary requirements

Certifications
a.Current Food Handler's Cardb.LEAD Card

Computer Skills
a.Working knowledge of, or ability to learn, Company POS and timekeeping systems

Work Environment
a.Reasonable accommodation or restricted duty may be made as recommended by a licensed physician
b.The noise level in the work environment is usually loud
c.The work environment is tight and requires "squeezing" by others and working in close quarters
d.The work environment may be hot on occasion
e. A clean, well-kept presentation is required all times in accordance with the Employee Handbook