Server - Big Red Restaurant

Essential Duties and Responsibilities

• Maintain complete knowledge of the restaurant’s food and beverage menus and preparation.
• Collaborate with other restaurant servers and kitchen/bar staff.
• Sell alcohol and food items.
• Enter and complete customers’ orders through the Toast POS system; accept different payment types and make change.
• Prepare restaurant tables with particular attention to sanitation and order.
• Interact with guests in a friendly and efficient manner; ensure guests’ complete satisfaction by exceeding their expectations.
• Clear and reset tables.
• Check identification of guests consuming alcoholic beverages; refuse to serve beverages politely to guests not of legal age.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Ability to pass the Responsible Service of Alcohol Test with a score of 90% or better.
• State alcohol server license and food handler’s card required at some locations.
• Basic mathematical skills; ability to count change.
• Basic reading and writing skills.
• Excellent communication skills.
• Multi-task oriented.
• Knowledge of workplace safety procedures.
• Must be able to make suggestions regarding food and beverage items.
• Minimum age requirement of 19 years old.

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, pours, carries, and pushes.
• The employee is frequently required to use hands or fingers to handle or feel objects, tools, or controls in repetitive motions.
• The employee must frequently walk, sit, and reach with hands and arms.
• The employee occasionally lifts and carries cases weighing up to 50 pounds.
• The employee must frequently communicate with expeditors and servers and read orders on tickets.
• The employee is occasionally exposed to hazards including, but not limited to, knives, slipping, tripping, falls, frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items, and frequent washing of hands.