Server

Position Summary: The Server Position is responsible for timely and accurately coordinating the delivery of drinks and food tableside in a designated station in the dining room. The coordination of tableside service requires strong friendly communication and conversation to cultivate a hospitable, welcoming environment. Servers are expected to be knowledgeable about the food and beverages on the menu so they can create a unique guest experience what consists of upselling/suggestive selling, explaining dishes to guests and clarifying any concerns about allergies or styles of food preparation. Servers must follow the positional Steps of Service which include submitting orders to the kitchen and deliver food to guests when it is ready, refilling beverages and checking on other tables, amongst others. They help their tables pay their bill and make correct change, keeping track of receipts, tips and cash. In addition to caring for guests, Restaurant Servers help maintain a clean and sanitary environment by bussing dishes, sweeping floors, wiping menus and completing other closing tasks. Servers are to use the online Learning Management System to aid them in developing their understanding of our menu, culture, and expectations. Servers must be teamwork driven towards all fellow front of house and back of house team members. Preshift opening duties and end-of-shift closing duties are also position responsibilities

Essential Job Functions:
• Displays high energy while providing friendly, outgoing customer service to the Guest.
• Develop a strong understanding of our menu to provide customized service or suggestive selling to our Guests.
• Record Guest orders and enter them in the Point -of-Sale system in a timely manner.
• Perform money transactions, return accurate change, and close checks in Point -of-Sale system.
• Serve multiple tables of Guests simultaneously as determined by management.
• Refill drinks and deliver food as soon as necessary or available via tray service.
• Check Guests’ identification and serve alcoholic drinks adhering to state and local regulations.
• Partner with other Team Members to ensure Guest satisfaction.
• Memorizing the menu and recommend appetizers, meals and drinks from restaurant menus.
• Perform opening and closing side duties as assigned (e.g., ice buckets, roll silverware, set up soda machines, etc.).
• Other functions assigned by management (e.g., prep desserts and salads, restock, check restrooms, empty bus tubs, refill ice, assist other FOH & BOH Team Members, etc.).
Sensory:
• Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.
• Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.
• Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face -to-face or a telecommunications basis.
• Speaking – Ability to express oneself verbally with clarity on either a face -to-face or a telecommunications basis.
• Touching – Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects.
The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform.
Education/Experience/Job Requirements:
• High

Education/Experience/Job Requirements:
• High School Diploma or equivalent.
• Must be 18 years of age to serve alcohol or as state regulations dictate.
• Strong organization and active listening skills.
• Adheres to Logans Roadhouse Appearance Standards.
• Strong interpersonal skills.
• Teamwork driven.
• Obtain all required local, state, & federal certifications required.
• Have a passion for service and hospitality.
• Exceptional time management skills.
• Successful completion of hourly position validations, including company -required training (safety, systems, menu).
• Operate Point -of-Sale system and make correct change.

Physical Demands:
• Performing General Physical Activities – Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials.
• Walking – Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.
• Bending – Ability to move and control one’s torso so items can be picked up from a lower surface level.
• Kneeling – Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
• Handling – Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities.
• Fingering – Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc.
• Reaching – Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.
• Squatting – Ability to flex legs at the knees to lower body position.
• Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level.
• Climbing – Ability to ascend steps, ladders and other vertical and semi -vertical surfaces to reach a higher level.
• Stooping – Ability to flex legs at the knees and move the upper body forward and down.
• Trunk Strength — Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.