Requirements

Required Qualifications :

1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.

2. Ability to demonstrate sound judgment, logical decision making and manage time effectively with minimal supervision.

3. Three (3) years' experience in gourmet, fine dining, or high volume restaurants.

4. Ability to handle a flexible schedule, work weekends, holidays and all shifts.

5. Ability to lift and carry full trays / bus trays.

6. Must be at least 21 years of age.

7. Must be able to obtain a gaming license from the Graton Gaming Commission.

8. Must possess or obtain a California Food Handler Certification.

9. Must possess or obtain a Responsible Beverage Service State Certification.

Physical Requirements :

1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.

2. Requires manual dexterity to operate job related equipment.

3. Must be able to lift full, large oval trays, cocktail trays and bus tubs.

4. Requires the physical ability to walk and stand for long periods of time. Ability to push, stoop, reach above the shoulders, grasp, pull, and bend repeatedly with or without assistance.

Job Description

Position Summary :

The Steakhouse Food Server is responsible for having strong menu knowledge, conducting proper presentation of the menu, informing guests of daily specials and wine list, making recommendations of personal favorites, taking orders, delivering orders and processing payments for guests.

Essential Functions :

1. Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times.

3. Ask about guest's water preference and inquire about beverages. Maintain water levels during dining experience. All beverages are served from a small cocktail tray.

Always use a napkin splash guard when pouring beverages at the table.

4. All food courses must be marked with appropriate silverware placed in the proper positions on the table.

5. Deliver all food items in a timely and accurate fashion. Always use the proper seat and table numbers when delivering food.

Food will not be "auctioned" off to any guests. All food will be delivered to the guest from the left-hand side using the left hand unless it is liquid, soups, which are to be delivered from the right-hand side using the right hand.

Each menu item will be placed in front of the guest with the main item at the six o'clock position. Team Member will announce the menu items when placing it in front of the guest.

6. Pre-bus dishes throughout the meal leaving only table lamps and whatever the guest is actively drinking for dessert course.

7. Observe and anticipate guest's needs. Keep table clear of refuse and debris, using a crumber tool between courses when necessary, and refilling beverages throughout the meal.

8. Replace used silverware pieces that are picked up as needed. Replace a napkin with a new one, or fold used napkin onto table in front of the setting in a tri-fold position, after the guest has departed momentarily.

9. Perform all post side work, including cleaning all front of house areas.

10. Deliver checks and collect bill payments.

Last updated : 2024-03-26