Server

As the primary point of contact for guest interactions in the dining room, the Server at Sorelle, is responsible for selling & serving food & beverages using their knowledge, hospitality, and service skills. Must be pleasant, conscientious, and professional with excellent knowledge of food & alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

Essential Job Functions

(Includes but is not limited to the following duties. Other duties may be assigned):

• Understand and perform job duties to the expectations of Sorelle and BHC. And the restaurant Service, Food, Beverage, and Wine manuals.
• Perform all side work applicable to assigned station.
• Participate in Pre-Shift meetings and learn new menu items.
• Welcome all guests and ensure guests receive responsive, professional and gracious service at all times.
• Describes dinner features as needed, including menu changes and daily additions.
• Assisting the kitchen in expediting the service process to maintain the flow of service throughout the dining room.
• Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have.
• Liaise with support staff to always ensure communication about wants and needs of guests.
• Understand the order taken and any changes in the menu, dietary restrictions, food allergies, etc.
• Aware of all upcoming orders and status of tables expecting food.
• Always uses position numbers and proper spiels.
• Sells and serves food and beverages.
• After serving each course, monitors guests for satisfaction.
• Oversees table maintenance, coordinates service at the table with fellow team members. Works with Bussers in clearing and re-setting tables.
• Works with Bussers in keeping service stations stocked with silverware, glassware, share plates, bread plates, placemats, condiments, sugar, coffee, tea, etc.
• Makes sure that the guest’s check is accurate and presented promptly with a “thank you”. Ensures that change or charge slip is returned to the guest in a timely manner.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
• Maintain a clean, safe environment at all times in the Dining Room and all service stations.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.
  
  

Specific Job Knowledge, Skills, And Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills. Must have complete knowledge of POS system.
• Knowledge of the appropriate table settings and service ware.
• Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
• Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
• Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
• Further duties not currently listed in this outline may be added at the manager’s discretion.
  
  

Required Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 2-4 years of fine dining service experience. Knowledge of service and food and beverage, and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive food and wine knowledge.
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment.
• Possess excellent basic math skills and can operate a cash register POS system and Microsoft based computer systems.
• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
• Responsive to constructive feedback from Chefs, Managers, or staff.
  
  

Physical Demands

The physical demands described here are representative of those that must be met by a Server to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, visual acuity, listening and hearing ability.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
  
  

While performing the duties of this job, the Server is regularly required to stand, walk, sit, talk, or hear. Frequently required to use hands and arms to finger, handle, reach or feel objects, tools, or controls. Server is occasionally required to stoop, kneel, crouch or crawl.

The Server must be able to lift and/or move up to 30 lbs., be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.