DIRECT SUPERVISOR: MANAGER ON DUTY
STATUS: NON-EXEMPT
OVERVIEW
Servers and all our service staff are to be friendly, outgoing, and possess good communication skills as this position is responsible for setting the tone of the guest’s meal and providing the highest levels of hospitality. Servers must be organized, able to think and act quickly and effectively, while retaining self-composure. They must be sensitive to our guests’ needs and possess a sense of timing. Servers must take pride in their personal appearance and display integrity and honesty in all aspects of their employment.
DUTIES AND RESPONSIBILITIES
- Adhere to all procedures and guidelines in the Employee Handbook
- Arrive on time and ready to work at scheduled time and for scheduled shifts
- Set up and break down the restaurant according to location guidelines
- Complete all assigned opening, ongoing, and closing sidework
- Work as a team with all staff members, both FOH and BOH, practicing good communication skills
- Participate in pre-shift, giving full attention to the MOD/Chef, and taking notes when necessary
- Be knowledgeable about all menu items including the menu components, ingredients, and allergens
- Suggestively sell during all interactions with guests to drive sales and meet daily revenue goals.
- Wait on all tables in section following our Steps of Service
- Record and repeat to guests, before leaving the table
- Work as a team with other servers to attend to all guests’ needs
- Help other servers with their section
- Process payments for guests
- Complete cashout at the end of shift
- Participate in appropriate tip pool
- Check in with manager-on-duty before leaving the building at the end of a shift
- Create a memorable and positive experience for guests
- Notify the MOD of any unhappy or dissatisfied guest immediately, no matter how minor
- Actively cultivate regular guests, build rapport
- Strive for 100% guest satisfaction
- Other duties as assigned by restaurant leadership
