Server

EEO Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Position Overview Position Title: Server (Non-exempt). Department: Front of House Operations. Reports to: General Manager and/or Manager-on-Duty. The serving staff at Cheeseburger Restaurants run the show. When you are calm, cool, prepared and in control of your station, the restaurant runs like a fine‑oiled machine. Approach each guest with a smile and a friendly “Aloha!” Consistent, courteous attention to detail, anticipating and fulfilling our guests’ needs, and teamwork are the cornerstones of a successful shift. This position sells and serves food and drinks in a professional manner, exhibiting our core value of Aloha. Major Responsibilities Complete all pre‑shift and post‑shift side work thoroughly and efficiently. Serve multiple tables, as determined by management. Arrive to work on time, with proper uniform on, ready for work. Report to work in a neat and clean uniform. Well‑groomed hair and personal hygiene are essential. All employees must follow the Standards of Dress Policy. Complete knowledge of Cheeseburger Restaurant's food and beverage preparation. Ability to sell alcohol and food items as needed. Able to efficiently take all orders using the hand‑held computer device. Able to interact with guests in a friendly/fast manner with Aloha. Able to accept different types of payment and make change accurately. Maintain specific side‑work and ensure the total cleanliness and smooth operation of the restaurant. Clear and reset tables. Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age. If consuming alcoholic beverages, observe guests' behavior, count number of drinks served, and if you feel they should not drive, offer a taxi. Don’t hesitate to ask a manager to intervene. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests' expectations. Approach each table as soon as you can. If you cannot get to a table in a timely manner, let the guest know by telling them you’ll be right there—make eye contact. Get assistance from your manager if necessary—don’t wait until it’s too late to save the guest from an unpleasant experience. Successfully complete the Micros training program required by the Company. Memorize all table numbers. Suggestive selling works—up‑sell! Your guests are here to buy, not browse. A salesperson will always make more tips than an “order‑taker.” In order to be an effective sales person, you must know all of the food and beverage products available. Up‑sell alcohol. Ask the guest if they would prefer a particular brand—of rum for example, in their Mai Tai or Trouble in Waikiki. Drinks from the bar will always be carried on a tray, even one bottle of beer. When serving or clearing drinks, handle all glasses well below the rim, or by the stem. Always place the drink on a beverage napkin or coaster. Card guests who appear to be under 30—no I.D.—no service. If a customer has a complaint, bring it to the attention of the Manager‑on‑Duty. If the complaint is regarding a meal, remove the plate and offer to replace it, or let the guest choose something else. Always strive to assure that the customer leaves satisfied. Do not hesitate to assist and/or perform the duties of the busser. Never walk through the dining room with empty hands. If a problem with an order arises, be sure to inform your customer of any delays immediately which might occur. Warn guests of hot plates or beverages when serving. Always use “please” and “thank you” in the kitchen. Notify a manager immediately if you feel a guest might be intoxicated. Present the check in a check presenter, bid your guests farewell, and remind them that they pay the cashier. If you have the time, you may offer to take the check up for them. Know which forms of payment we accept. Make a commitment to cleanliness. Take responsibility for the appearance of your individual station as well as the restaurant as a whole. Adhere to all rules, regulations, policies and procedures outlined in your orientation and in your Employee Manual. Be familiar with the Position descriptions of Host, Cashier and Bartender as well as the guidelines for Telephone Etiquette. Adhere to all rules, regulations, policies and procedures outlined in your orientation, Employee Handbook and Safety Manual. Complete other duties as assigned by your supervisor and/or manager‑on‑Duty. Other duties as assigned. Essential Physical Requirements Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns. Frequent washing of hands. Walks and stands during entire shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop and wipe. Constant repetitive hand and wrist movements and forearm rotation. Be able to lift and carry up to 50 lbs. on an as‑needed basis. You must be of legal age to serve liquor according to state law. Required Knowledge and Skillsets Special Skills or Knowledge Basic mathematical skills. Basic reading and writing skills. Must be able to make correct change. Basic computer skills. Excellent communication skills. Multi‑task oriented. Knowledge of workplace safety procedures. Must be able to suggestively sell food and beverage items. Licenses, Certifications or Registrations State applicable health and/or alcohol compliance card. Assessment Requirement Satisfactorily passing a SERVER APTITUDE TEST with a passing percentage rate of 85% or higher. Acceptance Statements Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at‑will. The job description provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager‑on‑Duty at any time that I am unable to perform these functions. Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. #J-18808-Ljbffr