POSITION SUMMARY

Provide friendly, gracious and responsive service to create a memorable dining experience for all of our guests. We will provide genuine old fashioned hospitality with a sense of urgency. Each server’s primary objective is to deliver a superlative guest experience for our guests, so they will want to return again and again. Know and follow our Service Standards. Servers will be experts in the proper service and understanding of food, wineandspirits.

ESSENTIAL FUNCTIONS

• Be able to communicate and understand the predominant language(s) of our guests.
• Must have a minimum 2 years fine dining experience with strong knowledge of dining room and service procedures and functions.
• Must be familiar with wine service and food and wine matching.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 25 to 30 pounds. 

PHYSICAL REQUIREMENTS

• 100% walking and standing
• 90% communicating with guests and employees
• 25% reaching, bending, stooping, wiping, and lifting up to 50 pounds.

KNOWLEDGE/SKILLS/ABILITIES

• Must be able to speak, read, write and understand English fluently
• Must have basic mathematical skills, ability to calculate figures and amounts.

ADDITIONAL INFORMATION

• Welcome and greet all guests warmly with a smile.
• Make all our guests feel comfortable and let them know you’re there to personally take care of them.
• Use guest’s name whenever possible.
• Use systems in place to learn guest’s name.
• Be aware of all ingredients in every menu item.
• Know each dish intimately and be able to describe every item in a desirable way.
• Understand and inform guests of soups, specials, menu changes and special beverages.
• Be aware of and understand guests with dietary restrictions and communicate warnings as needed for all dishes with a potential for harmful allergic reactions and know which items can be substituted or not. 
• Up sell by actively suggesting beverages, appetizers and desserts.
• Make recommendations you genuinely feel your guests will enjoy.
• Suggest wine and beverage pairings as appropriate.
• Make sure wine service is timely and proper, wine must be served properly before the food on each course (as applies).
• Have a strong working knowledge of the wine, list and an expert knowledge of all wine by the glass offerings.
• Answer questions about our food, wine, beverages and the proper service of those things.
• Be aware of all entertainment and other restaurant functions and services and hours of operation.
• Know and follow the Standards of Service to provide superlative guest service.
• Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
• Deliver food and beverages from kitchen and bar to guests in a timely matter.
• Maintain beverage levels. Perform side work at the start and end of each shift as required by service station assignment.
• Set tables, fold napkins, polish glasses and service ware.
• Maintain clean service areas and stations, keep guest dining tables clean at all times.
• Make sure all silver, flatware and glassware that touches a table is clean and spotless.
• Constantly monitor and observe guests dining experience.
• Ensure guests are satisfied with the food and service. Anticipate guests’ needs and respond immediately and courteously to any guest requests.
• Prepare final bill, present accurate check to guest, accept payment, process credit card charges quickly or make change (if applicable) in a timely way.
• Be ready and willing to assist hosts in the greeting and seating of guests.
• Be ready and willing to assist fellow servers and runners as a team.
• Be ready and willing to assist server assistants with clearing and resetting tables.
• Be ready and willing to assist in other areas of the restaurant, private dining and upstairs banquet areas.
• Thank all guests for their visit bid farewell and invite them to return.
• Be available to fill in as needed to any service role to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.