shift Restaurant Server -

Server Position at Big-Time Smalltown BBQ

This is Big-Time Smalltown BBQ, where it begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. Thank you pig, for all you do for us. It is a menu that's rustic in its delivery and refined in its care. And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.

Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!

Position Summary

Servers sell and serve food and drinks in a professional manner, upholding company standards of high-quality customer service.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Serving multiple tables, as determined by management

Maintaining complete knowledge of restaurant's food and beverage preparation

Selling alcohol, N/A bev and food items

Entering and completing customers' orders on computer system; accepting different types of payment and making change

Interacting with guests in a friendly and efficient manner; ensuring guests' complete satisfaction and exceeding their expectations

Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant

Clearing and resetting tables

Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age

Observing guests' behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering alternative transportation if you feel they should not drive; asking a manager for help with disorderly customers as needed

Reporting to work in a neat and clean outfit; maintaining well-groomed hair and personal hygiene as established by company policy

Reporting to work with a clean apron, approved pens and $20 bank

Performing other duties as directed

Minimum Qualifications (Knowledge, Skills, and Abilities)

Ability to pass ServSafe Alcohol Service or TIPS Course with a score of 80% or better

Basic mathematical skills; ability to make change

Basic reading and writing skills

Basic computer skills

Excellent communication skills

Multi-task oriented

Knowledge of workplace safety procedures

Must be able to suggestively sell food and beverage items

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood items and frequent washing of hands.

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