Server Flexible Shifts

Look no further than Mercantile, Chef Alex Seidel's dining room and marketplace that encompasses approachability and transparency. Become a part of the team that connects farmer to shepherd to chef to server, to showcase the farm to table dishes that Mercantile celebrates.

Eligible to participate in server tip pool

Medical, dental, & vision insurance

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Paid time off for vacation, sick time, and holidays

Employee Assistance Program

Tuition Reimbursement

Great discounts on Hotels, Restaurants, and much more

Eligible to participate in the Employee Referral Bonus Program. Under general supervision, provides prompt and courteous food service to restaurant customers.

Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests.

Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times.

Memorizes menu items, recipes and daily specials in order to answer questions and make recommendation to customers.

Maintains cleanliness standards in restaurant, waitstation and kitchen service area in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements.

Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed.

Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company.

Attends all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.

Responds to customer inquiries and comments in person and on phone by providing timely and knowledgeable information in order to provide quality customer service.

Education/Formal Training

Must have basic knowledge of customer service principles, the food server function and restaurant and kitchen operations.

Must know standard cash-handling procedures.

Must be fluent in oral and written English.

Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions.

Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.

Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.

Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.

Must have moderate hearing to hear customers, supervisors, and communicate with other staff.

Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.

Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.

Sage Hospitality