POSITION SUMMARY: Communicates with and assists servers to maintain service efficiency and guest satisfaction. Maintains cleanliness of and restocks front-of-the-house service stations; practices on-going table maintenance for all guests.

ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)

• Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts.
• Obtains station assignments from hostess/host or Manager On Duty at the start of the work shift, correctly completes all assigned opening and sidework duties in a timely manner.
• Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
• Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
• Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course
• Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
• Resets vacated tables according to the procedures stated in the RCSH training materials.
• Communicates to the service staff any requests or needs of the guest.
• Practices teamwork by assisting fellow employees in refills, table maintenance and bussing to enhance the guests’ dining experience.
• Assists service and steward staff in spot cleaning in dining room, as needed.
• Performs all closing duties/sidework before end of shift.
• Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Service Assistant.

PHYSICAL DEMANDS: (Minimum qualifications needed to perform essential job functions)

• Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 35 pounds.
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment.
• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
• Must be able to communicate effectively and listen attentively to supervisors, employees and guests.
• Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.