Server Flexible Shifts

Position Summary: The Server Position is responsible for timely and accurately coordinating the delivery of drinks and food tableside in a designated station in the dining room. Servers are expected to be knowledgeable about the food and beverages on the menu so they can create a unique guest experience what consists of upselling/suggestive selling, explaining dishes to guests and clarifying any concerns about allergies or styles of food preparation. Servers must follow the positional Steps of Service which include submitting orders to the kitchen and deliver food to guests when it is ready, refilling beverages and checking on other tables, amongst others. They help their tables pay their bill and make correct change, keeping track of receipts, tips and cash. In addition to caring for guests, Restaurant Servers help maintain a clean and sanitary environment by bussing dishes, sweeping floors, wiping menus and completing other closing tasks. Servers are to use the online Learning Management System to aid them in developing their understanding of our menu, culture, and expectations. Servers must be teamwork driven towards all fellow front of house and back of house team members. Preshift opening duties and end-of-shift closing duties are also position responsibilities

Flexible scheduling

Displays high energy while providing friendly, outgoing customer service to the Guest.

• Serve multiple tables of Guests simultaneously as determined by management.
• Refill drinks and deliver food as soon as necessary or available via tray service.
• Check Guests' identification and serve alcoholic drinks adhering to state and local regulations.
• Memorizing the menu and recommend appetizers, meals and drinks from restaurant menus.
• ice buckets, roll silverware, set up soda machines, etc.).
• prep desserts and salads, restock, check restrooms, empty bus tubs, refill ice, assist other FOH & BOH Team Members, etc.).

Vision (near) - Ability to see clearly printed material at close range (12 inches or less). Touching - Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects.

High School Diploma or equivalent.

• Must be 18 years of age to serve alcohol or as state regulations dictate.
• Obtain all required local, state, & federal certifications required.
• Have a passion for service and hospitality.
• Successful completion of hourly position validations, including company -required training (safety, systems, menu).
• Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials.
• Kneeling - Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
• Fingering - Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc.
• Squatting - Ability to flex legs at the knees to lower body position.
• Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level.
• Stooping - Ability to flex legs at the knees and move the upper body forward and down.
• Flexible scheduling