SERVER

Position Summary

Servers sell and serve food and drinks in a professional manner.

Essential Duties And Responsibilities

• Serving 3-4 tables, as determined by management
• Maintaining complete knowledge of Restaurant’s food and beverage preparation
• Selling alcohol and food items
• Entering and completing customers’ orders on computer system; accepting different types of payment and making change
• Interacting with guests in a friendly and fast manner; ensuring guests’ complete satisfaction and exceeding their expectations
• Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant
• Clearing and resetting tables
• Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age
• Observing guests’ behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering a taxi if you feel they should not drive; asking a manager for help with disorderly customers as needed
• Reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy
• Performing other duties as directed

Minimum Qualifications (Knowledge, Skills, And Abilities)

• Ability to pass Responsible Service of Alcohol Test with a score of 90% or better
• State alcohol server license and food handler’s card required
• Basic mathematical skills; ability to make change
• Basic reading and writing skills
• Basic computer skills
• Excellent communication skills
• Multi-task oriented
• Knowledge of workplace safety procedures
• Must be able to suggestively sell food and beverage items

Physical Demands and Work Environment

• While performing the duties of this position, the employee is standing the entire shift.
• The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes.
• The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions.
• The employee is frequently required to walk; sit; and reach with hands and arms.
• The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds.
• The employee must frequently communicate with expediters and servers and read orders on tickets.
• The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.