Server

Major Objectives

Interact with guests, take orders, create a positive and memorable guest experience, and serve food/drinks while maintaining company standards.

Apply knowledge of beer, wine, spirits, and food to daily service in a way that allows for maximum profitability.

Process payment from guests, and open/maintain tabs throughout the shift in accordance with company policy.

Maintain cleanliness of person, restaurant, and work area before, during, and after shift.

Confidently handle guest relations including answering questions, making suggestions, and upselling.

Specific Duties and Responsibilities

• Prepare non-alcohol beverages for guests.
• Consistently refill drinks and check on guests.
• Assess guest needs and preferences and make appropriate recommendations.
• Confidently communicate efficiently and effectively with a diverse group of guests.
• Provide stimulating conversation and use social perception to keep the environment conducive to sales growth.
• Apply short- and long-term memory tactics to maintain a mental list of guest and team member needs.
• P practice good time management skills with the guest experience in mind.
• Build rapport with regular guests to create a positive atmosphere.
• Work efficiently and restock/replenish inventory and supplies throughout and after the shift.
• Comply with applicable laws and regulations in daily service.
• Check guests’ identification whenever mandated by law or company policy and confirm it meets legal requirements.
• Follow all policies, procedures, and best practices as outlined in TiPS Program.
• Maintain a clean and sanitary environment by bussing, pre-bussing, sweeping floors, wiping menus and tabletops, and completing side work and beautifications.
• Welcome and seat guests, answer the phone, and take take-out orders/delivery orders.
• Utilize lists for reservations, call-ahead, and wait lists whenever business requires.
• Collaborate with the kitchen and bar staff for prompt and correct delivery of orders.
• Keep checks and tabs organized.
• Use seat numbers throughout the meal.
• Split checks whenever requested.
• Collect payment for every check you start.
• Set tables and rearrange the dining area to accommodate larger groups and special events.

Qualifications

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.
• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.
• Obtain TiPS Certification within 60 days of hire.