Server

About the role

The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

Responsibilities

• Cleaning and preparing dining room: Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits.
• Seating customers: Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.
• Greeting, suggestive selling, and serving customers: When customers are seated in a Server's section, Servers will greet his/her tables within 2 minutes of the customers being seated. Servers will bring all serviceware to the table when they greet their customers at the table. Servers will explain the menu, suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages), write down beverage orders, suggest an appetizer, enter appetizer and beverage orders into SUS, the Point of Sale system, prepare beverages, and deliver beverages, on tray, to customers' table. Servers will suggest specialty pizza and other menu items to customers, write down customers' orders, suggest add-ons, enter entree orders into SUS, follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives, prebus table of any dishes that the customer is finished with, deliver the main entree to the table, check back at the table to determine if everything is satisfactory and to sell additional food items, prebus table of any dishes that the customer is finished with, suggest a cookie or Cinnastix to share, enter dessert orders into SUS, deliver the check to the table, lay it down on the table and thank the customer for his/her business and invite them to return, prebus table of any dishes that the customer is finished with, deliver any needed/requested packaging for leftover menu items, deliver checks and process customers' payments rapidly, within 3 minutes. Servers will bus, clean, and reset the table for the next guest(s).
• Aid with answering phone calls, taking carryout and delivery orders, and responding to customers at the carryout counter and drive-thru window; locate carryout orders and cash out carryout customers' orders.
• Perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.
• Maintain salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.
• Ensure that their assigned section is clean and ready for service for the next shift, including: ensuring that tables, booths, and chairs are clean, cleaning dining room windows and carpet, ensuring that all tables have one placemat for each seat, cleaning or replacing any marketing materials, ensuring that tables have correct condiments, and paper towels, verifying that condiment containers are clean and full.
• Perform duties listed on an assigned clean up list obtained from the Manager on Duty, such as filling salad bar by prescribed method, restocking server station, cleaning shelves, cleaning highchairs and booster seats, washing dishware as instructed, filling condiment shakers in assigned section or station.
• Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. Vacuum any carpeted areas of dining room.

Qualifications

• Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.
• Sufficient physical condition to perform the functions of the position. Position involves these physical processes: lifting completed menu items, delivering them to tables, and serving customers, bending and stooping, standing and walking, must have sufficient visual ability to perform the essential functions of the job, must be able to communicate with supervisors, co-workers, and customers, must be physically able to work under conditions of high temperature.
• Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.
• Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.

Equipment Used

• Serving tray, ticket book, flatware, and serving trays.
• "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.
• "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage.
• "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
• "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.
• "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
• "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
• "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.