Server

About the role

The Server at Sorelle is the primary point of contact for guest interactions in the dining room, responsible for selling and serving food and beverages using their knowledge, hospitality, and service skills.

Responsibilities

• Understand and perform job duties to the expectations of Sorelle and BHC.
• Perform all side work applicable to the assigned station.
• Participate in Pre-Shift meetings and learn new menu items.
• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
• Describes dinner features as needed, including menu changes and daily additions.
• Assists the kitchen in expediting the service process to maintain the flow of service throughout the dining room.
• Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have.
• Liaise with support staff to always ensure communication about the wants and needs of guests.
• Understand the order taken and any changes in the menu, dietary restrictions, food allergies, etc.
• Aware of all upcoming orders and the status of tables expecting food.
• Always uses position numbers and proper spiels.
• Sells and serves food and beverages.
• After serving each course, monitors guests for satisfaction.
• Oversees table maintenance and coordinates service at the table with fellow team members.
• Works with Bussers in clearing and resetting tables.
• Works with Bussers in keeping service stations stocked with silverware, glassware, share plates, bread plates, placemats, condiments, sugar, coffee, tea, etc.
• Makes sure that the guest’s check is accurate and presented promptly with a “thank you”.
• Ensures that the change or charge slip is returned to the guest in a timely manner.
• Ensures that all food and products are consistently prepared and served according to the restaurant’s standards.
• Maintain a clean, safe environment at all times in the Dining Room and all service stations.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.

Qualifications

• 2-4 years of fine dining service experience.
• Knowledge of service and food and beverage, and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive food and wine knowledge.
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Possess excellent basic math skills and can operate a cash register POS system and Microsoft-based computer systems.
• Impeccably groomed, maintain good hygiene, good posture, and have the required uniform and tools.
• Responsive to constructive feedback from Chefs, Managers, or staff.