Server

Job Description

Job Description

Server | Republic Chophouse

Pay: $2.33 per hour plus tips.

Location: Republic Chophouse, Green Bay, WI

Reports to: Assistant General Manager; shift direction from the manager on duty

About Republic

Republic Chophouse is an independent steakhouse in Green Bay, serving dinner. Guests come for an evening worth remembering, and the service must match the food: knowledgeable, attentive, and polished without being stiff.

The Role

Know the menu. Guide the wine selection. Own the table from the first welcome to the final thank-you. This role is for an experienced server who can lead a multi-course dinner, manage a busy section, and make thoughtful recommendations without relying on a script.

You bring the service foundation and practical wine experience; we teach you Republic’s menu and house standards. The opportunity to earn through tips comes with high expectations for fine-dining service and teamwork. Attention to detail is essential: remember guest preferences, get orders right, notice what the table needs, and follow through on requests. This is not an entry-level serving position.

What You Own

•    The guest experience. Welcome guests promptly, listen to their needs, and take responsibility for their meal from greeting through payment and farewell. Read the table, anticipate needs, and check back at useful moments without interrupting conversation.

•    Menu knowledge and recommendations. Explain steak cuts, cooking temperatures, preparations, sides, and features accurately. Know key ingredients and preparation times. Help guests build a complete meal, and confirm unfamiliar details with the kitchen rather than guessing. Communicate guest allergies and preferences clearly to the kitchen.

•    Wine and beverage service. Use practical wine knowledge to discuss styles and varietals, ask about preferences and price range, and recommend appropriate pairings. Present, open, and pour bottles with confidence. Know the ingredients in common cocktails and ask the right follow-up questions about spirit preference and preparation so the bar can make the drink as the guest expects. Recommend liquor upgrades and cocktails that fit the guest’s taste and budget without being pushy. Know when to ask for help with an unfamiliar selection or request.

•    Order accuracy and safety. Confirm requests, enter orders and modifiers accurately in the POS, and communicate clearly with the kitchen and bar. Deliver the correct food to the correct table. Flag allergies to the kitchen and manager. Follow responsible alcohol-service procedures.

•    Timing and table care. Manage the sequence of a multi-course dinner. Coordinate order timing with the kitchen and bar, track each table’s progress, and adjust to the guests’ pace. Stay ahead of refills, clearing, and the next course without making guests feel hurried.

•    Guest concerns and payments. Ensure that guests are enjoying their meals and act promptly if something is wrong. Involve the manager in complaints, delays, or requests outside your authority. Present accurate checks and handle payments, change, and receipts carefully and discreetly.

•    Private dining and pharmaceutical events. Review event requirements with the manager before service, including the agreed menu, spending limits, beverage restrictions, timing, and billing instructions. Follow those requirements throughout the event and bring questions or requests for changes to the manager before making commitments.

•    The whole floor. Work with Hosts, SAs/Bussers, Bartenders, and the kitchen. Run food, clear and reset tables, restock, and complete assigned side work. Support colleagues without neglecting your section; shared support does not remove your responsibility for your tables.

How the Day Runs

Arrive ready for the pre-shift review of features, 86’ed items, reservations, and service priorities. Set up your section and complete opening work. During service, follow the Server Training Manual, keep running side work current, and communicate timing or guest issues early. Complete closing duties, reconcile your payments, and set up tables for the next day before leaving.

Who Runs the Floor

You report to the Assistant General Manager. Work with the manager on duty: the Floor Manager, AGM, or GM leading that shift.

The manager on duty decides voids, discounts and comps. Route private-dining, buyout and event inquiries to the manager on duty without committing pricing or arrangements.

How This Role Is Measured

•    Guest care and judgment. Guests receive attentive, well-paced service, useful recommendations, and prompt follow-through. Guest concerns are identified early and addressed promptly, with manager involvement when needed.

•    Knowledge and accuracy. You know the menu and beverage offerings, follow allergy and alcohol-service procedures, and keep orders and payments accurate.

•    Sales through hospitality. Recommend drinks, starters, sides, and desserts that fit the guest’s preferences and budget. Build a complete experience without pressuring guests or treating every table the same.

•    Readiness and teamwork. Arrive prepared, manage your section, and finish side work. Attend scheduled meetings and training, accept coaching, and suggest improvements.

Schedule and Presence

This role supports dinner service, including evenings, weekends, and holidays as scheduled. Arrive on time, neatly groomed, and dressed to the restaurant’s service-attire standards. Be ready before guests arrive and complete your assigned closing work.

What We’re Looking For

•    Serving experience required. Prior full-service serving experience is required, including independently managing a section and pacing multi-course meals. Upscale dining or steakhouse experience is strongly preferred. Hosting, counter service, or food running alone does not meet this requirement.

•    Wine experience required. Practical wine recommendation and bottle-service experience is required. Be ready to explain how you help a guest choose a wine and describe proper bottle presentation, opening, and pouring. A wine certification is not required.

•    Demonstrated service judgment. You can explain a menu, guide a steak and wine order, prioritize several tables, and address a concern calmly. Bring specific examples from your serving experience; friendliness alone is not enough.

•    Composure and reliability. Communicate clearly, listen carefully, stay courteous under pressure, and use a POS accurately. Take feedback seriously and follow through without repeated reminders.

•    Physical requirements. Able to stand and walk through service and safely carry food, beverages, and service supplies for extended periods, with or without reasonable accommodation.

What We Offer

•    Earning opportunity. Historical payroll records show average total earnings of approximately $40 per Server hour, including base wages and recorded tips. Actual earnings vary by shifts worked, guest volume, and tips received; historical averages are not guaranteed.

•    Retirement and health. 401(k) eligibility after 90 days, with a 3% match when you contribute 6% or more. Health insurance for full-time employees working 30 or more hours per week, with a 50/50 premium split, individual or family coverage, and an HSA option, subject to plan terms.

•    Learning and dining. Training in house service standards, tuition reimbursement up to $500 per semester for eligible hospitality or business courses, and a 25% employee dining discount.