Role of the Server/Counter Position
As the Server, you are responsible for greeting the customer, taking orders, charging and receiving
money, and ensuring the customer receives the correct order. Performs a variety of duties for
service including greeting and serving customers, receiving payments, maintaining cash drawers,
beverage preparation, stocking counters and holding cabinets.
Position: Server
Reports to: Exec. Chef
Server
Primary Roles:• Greeting customers; the first words you say will define the energy of the transaction!
• Make them feel welcome and at home
• Immediate attention
• Upon greeting, you should find out what type of service they are looking for: take-
out or dine-in? Take-out, you help them with a handheld POS, dine-in, you
show/escort them to a table.
• Eye contact, don’t bury yourself in POS system
• Listen before entering items, and if necessary, repeat order to customer
• Suggest (both food & drink), guide, and sell to customers without pressuring them.
Do NOT just take orders - serve.
• After confirming the order items, press the appropriate button on the POS to
process the order
First Impression for The Company
Server station is clean and organized:
• Station wiped down and cleaned
• Menus available
• Napkins/silverware
Customer interaction and quality customer service
• Charging and receiving money
• Answering phone calls and taking phone orders
• Ensuring customer receives the correct order
• Maintaining cash payments
• Greeting customers, taking food and beverage orders, making beverage orders, and
in some cases expediting food orders and running drink orders
• Educate guests on the menus; answer their questions, encourage them to try our
signature products
• Delivering food to tables
• Knowledge of the food menu should be extensive, you are a server, either from the
window or at tables, you need to be able to sell and up-sell both food and drinks.

• Stocking counters and shelves with soda, salsa, chips, etc.

Knowledge of POS system and modifiers
• Responsible for properly charging each guest and collecting payment.
• Server should be able to process voids and returns on the POS, and should know
which situations call for which.
Sanitation
• Clean tables/chairs & reset tables
• Keep floors clean and free of debris
• Knowledge of major causes of food borne illnesses, how we cook and prep each
dish, & potential allergies for each dish
• Knowledge of food handling and storage, and how to avoid cross contamination