3rd shift Restaurant Server

Under the direction of the General Manager, the Server maintains positive guest interactions while providing guests the highest quality of service in a friendly and efficient manner. The Server is responsible for taking orders, serving food and drinks, answering inquiries about the menu, and fulfilling the wishes of the guest, as well as upselling food and drinks, all performed with a distinctive Passion for Hospitality and in adherence with all restaurant specifications and quality standards.

Report to work on time in accordance with the work schedule and in proper uniform, with required server tools.

Maintains professional demeanor, a clean and presentable uniform, and practices positive personal hygiene and cleanliness habits during all shifts.

Attends to guests needs when delivering food and checks back with guests to ensure their satisfaction. Observes guests throughout meal to anticipate needs, immediately recognizes, and responds to any guest needs or requests.

Maintains table and workstation and performs all duties in adherence with all restaurant specifications and quality standards.

Passion for Hospitality

Greets guests immediately, makes suggestions and answers questions regarding food, beverages, and services.

Takes and records all guests’ food and beverage orders according to the restaurant’s Sequence of Service and Pivot Point system guidance, repeating orders to guests for clarification and to ensure accuracy.

Correctly presents guest check upon removal of last plate, upon request, or in a timely manner for all food and beverages sold.

Maintains current knowledge of all food and beverage offerings, ready to answer any questions about food and drinks, including ingredients of entrées, preparations and accompanying items.

Processes all items of guest order using point-of-sale system according to restaurant Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis.

Ensures all food and beverages delivered and served are served promptly, garnished correctly, and meet all quality and presentation standards of the restaurant, personally serving all guest entrees.

Practices teamwork by assisting fellow employees, as needed, by serving food, practicing table maintenance, and bussing to enhance our guests’ dining experience.

Obtains station assignments from host/hostess or General Manager at the start of the work shift and accurately completes all opening and side work duties in a timely manner.

Must be able to carry trays and lift and handle supplies, smallwares and equipment weighing up to 35 pounds.

Must be able to walk or stand exert well‑paced mobility during entire shift (approx. High school diploma or G.Prior restaurant hospitality experience.

Must maintain a current valid permit to serve alcohol as required by the State for which services are provided.

Must be able to work a flexible schedule and expect to work weekends, nights, and holidays.

Restaurant Operations Aptitude/Mastery (FOH Service Team Members): advanced knowledge of the stations and roles in FOH, the style of service, how to correctly set and clear a table, the correct way to stock a service station, use of any server tools that might exist, proficiency with point‑of‑sale systems, and a tireless desire to optimize each interaction with the guests meeting all defined service protocols and the demands and needs of each guest.

Attention to Detail: Proven ability to accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled.

Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues.

Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non‑verbal communication skills, as well as listening skills to gain understanding; the ability to deliver information in person, in writing, and in a digital world.

Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships.

Must successfully complete restaurant training program and maintain a willingness to learn.

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. This information contained herein does not constitute a contract, express or implied.

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