Job Overview: Take food and beverage orders, record orders in the POS system in a timely manner. Deliver food and beverage orders to restaurant and bar areas. Assist in the maintenance and cleaning of the restaurant and bar areas. Provide guest service in accordance to company policy and standard. Assist in the control of beverage and operating supply costs. Deliver prompt, courteous service to all assigned tables according to Giordano’s service standards and operational needs.

Reports To: Restaurant Manager, Assistant General Manager, General Manager

Key Relationships:

Internal: Restaurant Staff, Bar Staff, Kitchen Staff

External: Restaurant guests and vendors

Qualifications/Skills:

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

Essential:

1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

2. Minimum of 21 years of age to serve alcoholic beverages.

3. Two years serving experience

4. Knowledge of wines, beer, and liquor.

5. Punctuality; regular and reliable attendance.

6. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and work with a minimum of supervision.

7. Ability to accurately compute and manipulate mathematical calculations.

8. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

9. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy.

10. Ability to work well under pressure and handle multiple tasks at once.

11. Ability to maintain concentration and a well organized work environment as well as the ability to think clearly.

12. Interpersonal skills and the ability to work well with co-workers and the public.

13. Ability to thoroughly describe and sell all menu items.

14. Understanding of menu ingredients and cooking techniques

Desirable:

1. High School graduate

2. Alcohol awareness certification

3. Knowledge of P.O.S. system, preferably Squirrel

Essential Physical Abilities:

· Endure various physical actions throughout the work areas, such as reaching, bending and stooping.

· Ability to stand and/or walk continuously throughout the shift to perform essential job functions.

· Sufficient manual dexterity to be able to grasp, load, and carry trays.

· Ability to endure repetitive motions for extended periods of time.

· Ability to maintain good coordination while serving orders quickly.

* Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or

carry or otherwise move packages and boxes.

Essential Job Functions:

· Keep an accurate and up-to-date total of all charges, present guest checks according to procedure, and process checks according to company policy.

· Adhere to payment, cash handling and credit card procedures.

· Complete all closing reports in the P.O.S. system. Total all transactions according to procedures. Report all tips in accordance with Federal guidelines.

· Understand the flow of the dining room and who has the right of way.

· Maintain complete knowledge of and compliance to all policies and service procedures

· Maintain complete knowledge of and compliance to state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving. Request proof of age from guests when legal age is questioned (anyone appearing under the age of 30 should be asked for identification).

· Keep work area clean and organized

· Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.

· Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.

· Maintain basic knowledge of P.O.S. and manual systems.

· Complete all opening, running and closing side duties as assigned.

· Organize assigned stations and ensure readiness prior to guest arrival.

· Greet guests and suggest beverage and food order, utilizing suggestive selling and upselling techniques.

· Input orders into P.O.S. system in proper sequence. Legibly document orders when system is down and distribute food orders to kitchen.

· Retrieve orders from the kitchen and deliver to restaurant and bar according to standards.

· Act as last line of quality control before plate is served.

· Monitor and anticipate guest needs, respond promptly and acknowledge all guests even when busy.

· Ensure each course is cleared according to standards; monitor and maintain the cleanliness of each assigned table.

· Extend appreciation for guests’ patronage.

· Ensure tables are clean and reset immediately after guests’ departure in accordance with standards as necessary.

· Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

· Assist Bus Staff to stock side stations if directed by shift supervisor.

· Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, glassware and garnishes in the restaurant

· Maintain complete knowledge of the particular characteristics and description of every wine by the glass and major wines on the wine list.

· Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, portion size, garnish, and method of presentation.

· Handle guest complaints and ensure guest satisfaction. Keep management informed at all times.

· Promote work environment conducive to teamwork.

· Know store tip out policy.

Secondary Job Functions:

· Store all daily deliveries in proper storage areas upon receipt of delivery, when assigned.

· Assist other employees with duties as needed.

· Maintain cleanliness and appearance of menus and beverage menus.

· Report maintenance needs to Supervisor.

· Attend and participate in meetings, training schedules, menu and beverage tastings as scheduled.