Tony's Pasta Shop

Title: Professional Server

SUMMARY

The Professional Server is responsible for providing table service to restaurant patrons by taking orders for food and beverages, delivering orders to the table, and ensuring that patrons have a pleasant dining experience, all in an effort to achieve the highest guest service and satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Greeting customers as they are seated at the table; ensuring the table is clean and that utensils, napkins, and other needs have been provided.

· Demonstrating ample knowledge of food and wine menu, to guide customers on a dining experience.

· Offering to answer any questions regarding the menus and assisting with distribution of menus, as needed.

· Taking customer orders and communicating to the kitchen, by using a point-of-sale system.

· Delivering food, beverages, condiments, and other requested items to customers.

· Ensuring that food is prepared correctly and to customers’ satisfaction; returning incorrect or improperly cooked orders to the kitchen.

· Collecting plates and clearing the table, as customers finish their meals.

· Preparing customers’ checks and collecting payments.

· Assisting with other restaurant tasks, which includes server side work.

· Providing service to guests at Bluff View Events, as needed.

· Always maintaining a positive and proactive attitude in a customer service-oriented environment, to provide an exceptionally welcoming customer experience.

· Creating a memorable experience for all guests, by assisting team members and maintaining a team mentality, to meet the demands of the restaurant.

· Presenting in a professional manner at all times.

· Actively seeking to improve skills, by setting and achieving personal development goals.

· Complying with all health and safety regulations.

· Performing other duties, as assigned by the Restaurant Manager and/or the Director of Operations.

· Working varied day or night shift hours, throughout the workweek and weekend, and some holidays.

SUPERVISORY RESPONSIBILITIES

This position does not require supervisory responsibilities.

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.

EDUCATION and/or EXPERIENCE

REQUIRED:

· High school diploma or equivalent.

· Minimum of one (1) year of professional work experience in a restaurant, with front-of-the-house operations.

· Excellent interpersonal skills with a focus on customer service.

· Excellent time management skills.

· Excellent organizational skills and attention to detail.

· Ability to follow all safe food handling procedures and sanitation practices.

· Ability to operate point-of-sale systems.

· Ability to serve customers quickly, efficiently, and kindly.

PREFERRED:

· Associate degree (or higher).

· Two (2) years or more of professional work experience in a restaurant, with front-of-the-house operations.

· Knowledge of food and wine.

LANGUAGE SKILLS

· Excellent verbal and written communication should be professional and accurate.

MATHEMATICAL SKILLS

· Understanding of simple math, as it relates to processing customer payments.

REASONING ABILITY

· Analytical, decision-making, and problem-solving skills are required.

CERTIFICATES, LICENSES, REGISTRATIONS

· Tennessee Alcoholic Beverage Commission (ABC) Server Permit

· Preferred: ServSafe certification.

PHYSICAL DEMANDS

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

· Prolonged periods of standing, with shifts up to nine (9) hours.

· Walking in the restaurant and short distances to entities on the property.

· Must be able to lift up to 40 pounds.

· Must be able to carry trays, with food and beverages, up and down stairs to 2nd story dining area.

· Must be able to climb up and down stairs in multi-story buildings.

· Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· 1.5 City blocks of building on the property, which include restaurant, coffee house, meeting venue, art gallery, bed-and-breakfast, bakery, coffee roaster and gardens.

· Multi-story buildings, with stairs.

COMPENSATION & BENEFITS

· Starting Hourly Rate of Pay: $2.13 per hour, plus tips (no tip share) Exceptional professional Servers average over $40.00 per hour.

· Medical, Dental, Vision for Full-Time Employee = employer pays a minimum of 50% of employee’s premium, indexed annually based on ACA affordability guidelines. (Part-time employee is not eligible for health benefits.)

· Discounts on food are offered to the Employee at the Employee’s worksite (Tony's Pasta Shop), while the Employee is on duty.

· Flexible schedule, as determined by the Restaurant Manager and in accordance with restaurant and events needs.

· Holidays = Thanksgiving Day and Christmas Day are the only recognized holidays for the restaurants, although the Inn and Bakery are open; position availability is at the discretion of the Director of Operations and the General Manager.

Job Types: Full-time, Part-time

Pay: Up to $45.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Vision insurance

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Experience:

• restaurant front-of-the-house operations: 1 year (Required)
• point-of-sale system: 1 year (Required)

License/Certification:

• ServSafe certification (Preferred)
• TABC Certified (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person