Job Details

JOB OVERVIEW:

Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to restaurant service standards and procedures. Create a hospitable environment at all tables. Maintain communication with guests and awareness of the kitchens status to ensure proper timing of all stages of guest meals. Collect payments. Assist in the maintenance of the restaurant, service areas and equipment.

QUALIFICATIONS and COMPETENCIES:

Essentials:

1. Regular on-site attendance required
2. Minimum of 18 years of age to serve alcoholic beverages.
3. Minimum 1-year server experience in a high volume full-service restaurant
4. Ability to effectively communicate with managers, staff and customers to each's understanding
5. Ability to compute basic mathematical calculations.
6. Ability to provide legible communication.
7. Certification in alcoholic awareness program.
8. Ability to work in a team environment.
9. Flexible and Adaptable with strong stress management skills.

Desirable:

1. High school diploma, some college.
2. 3 years server experience.
3. Micros experience.

ESSENTIAL JOB FUNCTIONS:

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

1. Regular and on-site physical reliable attendance.
2. Maintain positive guest relations at all times. Always strive to exceed guests' expectations.
3. Maintain complete knowledge of table numbers, hours of operation, proper table set-up.
4. Maintain complete knowledge of all menu items, liquor brands, wines, beers and non-alcoholic selections along with the correct glassware, garnishes and presentation standards and efficiently operate the POS system
5. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
6. Ability to maintain all service standards and departmental policies while serving a three to four table section
7. Complete opening running and closing side work according to standards and assignments and maintain organization, sanitation standards and cleanliness at all times.
8. Communicate with porters, oyster bar, kitchen and bartenders to coordinate entire station and ensure guest satisfaction with the food and service.
9. Run food, drinks and oysters; maintain table cleanliness including pre-bussing.
10. Handle any guest complaints promptly and always involve a manager.
11. Adhere to payment, cash handling and credit policies and procedures. Ability to make change.
12. Report to work in clean and neat uniform. Abide by all personal appearance and hygiene standards
13. Assisting in training of new staff when assigned.