Server

Department:     Food & Beverage – Front of House

Direct Report:  Front of House Supervisor / Restaurant Manager / Restaurant General Manager

Purpose:           Deliver elevated dining service at The Lifesaving Station (LSS) by providing exceptional hospitality, detailed menu knowledge, accurate order execution, and consistent service standards aligned with EOS Hospitality and Sanderling Resort expectations.

OVERVIEW:

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality and memorable guest experiences.  The Lifesaving Station (LSS) is the resort’s signature all-day dining outlet, inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. The restaurant delivers a balance of elevated yet approachable cuisine, strong beverage programming, and welcoming, family-friendly service in a high-volume setting.

The Server plays a critical role in delivering exceptional guest experience. This position requires strong product knowledge, attention to detail, professionalism, and a passion for hospitality. Servers are responsible for guiding guests through the dining experience while ensuring accuracy, timing, and service excellence.

JOB SUMMARY:   

• Greet guests warmly and professionally upon arrival to assigned tables
• Present menus, explain features and specials, and answer questions regarding food preparation, ingredients, and beverage pairings
• Maintain thorough knowledge of all menu items including ingredients, preparation methods, allergens, wine selections, and cocktail offerings
• Take accurate food and beverage orders using the Point of Sale system
• Practice suggestive selling and upselling techniques to enhance guest experience and drive average check
• Coordinate with culinary and bar teams to ensure accurate timing and proper course progression
• Deliver food and beverages promptly and ensure presentation meets Theodosia standards
• Monitor guest satisfaction throughout the meal and respond promptly to requests
• Practice proactive guest recovery for minor service issues and escalate concerns to leadership when necessary
• Maintain proper table maintenance including clearing, resetting, and polishing
• Ensure side work and station responsibilities are completed before, during, and after shifts
• Handle guest payments accurately including cash, credit cards, and room charges
• Participate in daily pre-shift meetings to review operational focuses, specials, VIP guests, and service expectations
• Maintain a clean, organized, and professional work environment
• Follow responsible alcohol service guidelines and verify guest age as required
• Demonstrate teamwork by assisting fellow team members and supporting overall dining room efficiency
• Understand and use safe work practices including Emergency Procedures, Accident Reporting, and workplace safety standards
• Attend meetings and training sessions as required
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing and walking for up to 10 hours
• Ability to move quickly and efficiently in a fast-paced dining environment
• Ability to regularly lift and carry up to 30 lbs (trays, plates, beverage trays)
• Ability to bend, reach, and carry multiple plates safely
• Ability to visibly inspect food and beverage presentation
• Ability to communicate and exchange information effectively with guests and team members
• Ability to read, write, speak, and understand basic English
• Ability to complete a satisfactory background check
• Ability to work flexible hours based on business needs including evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Point of Sale System
• Handheld Order Devices
• Scheduling, Timekeeping, and Labor Management Software
• Phone and Two-Way Communication Devices
• Time clock and time clock systems
• Service Equipment (Coffee/Tea Machines, Soda Fountains, Toasters, Refrigeration, etc.)
• Basic Cleaning Tools and Chemicals
• Food and Beverage Service Trays

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant dining room environment
• Fast-paced service setting with seasonal fluctuations in volume
• Frequent interaction with guests and collaboration with Front of House and Culinary teams
• Exposure to moderate noise levels and food & beverage service environment

KEY SKILLS & EXPERIENCE REQUIRED:

• Previous serving experience in a full-service restaurant preferred
• Fine dining or upscale service experience preferred
• Strong knowledge of food and beverage service standards
• Strong communication and guest engagement skills
• Ability to multitask and remain composed under pressure
• Professional appearance and demeanor
• Passion for hospitality and commitment to delivering elevated guest experiences
• Successful completion of satisfactory background check
• Available and willing to work flexible hours based on business needs including weekdays and weekends

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.