Server

Essential Duties & Responsibilities

• Greets and seats all guests using the standard Rib Crib greeting, “Hi, Welcome to Rib Crib”
• Presents menu, answers questions, suggests menu items using “sizzle words”, and answers questions regarding food and service
• Answers phone calls by the third ring, determines the nature of the call and directs calls to appropriate persons
• Takes call-in orders and answers catering questions when necessary
• Records guests’ orders on check, relays order to kitchen and serves courses from kitchen
• Prepares and suggests drinks, desserts, and stocks service bars as determined by establishment’s size and practices
• Observes guests’ dining experiences and responds to any additional requests and determines when a meal has been completed
• Totals bill and accepts payment or refers patron to Cashier
• Clears and resets counters or tables at conclusion of each meal and shift
• Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture

Requirements

• Ability to clearly communicate both orally and written as required to serve guests and supervise dining room activities as needed
• Understands basic math concepts as required to total costs and make change
• Proficient use of restaurant equipment including but not limited to such things as headset, microphone and Aloha or View Touch operating systems etc.

Education & Experience

• Minimum six months previous restaurant industry experience based upon management’s discretion

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, carrying, kneeling, or stooping
• Work may occasionally involve periods of lifting up to 10 pounds with occasional lifting not to exceed 30 pounds

Working Conditions

• Position is in a climate-controlled establishment
• Employees may be exposed to brief periods of temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling