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Job Title: Server – Waiter – HIRING FULL & PART TIME POSITIONS
Department: Food and Beverage
Supervisor: Food and Beverage Manager/Director/Restaurant Manager
Summary
Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time; they will want to return again and again.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Up-sell food & beverage items using suggestive selling techniques.
Answer questions regarding regions where food products come from, how food is prepared.
Describe in detail tastes and textures.
Answer questions regarding wine list, where wine comes from the vintage and the aromas & flavors of the wines.
Answer questions about our food, beverages and other restaurant functions and services.
Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work as required by assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist bus person with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Accurately record reservations.
Wash dishes as assigned by manager, in the absence of a dishwasher and/or during slow periods.
Keep restrooms clean and stocked with necessary supplies as directed.
Change kegs or soda station BIBs as directed, when needed.
Clean and organize salad, soup and bread stations if applicable.
Other duties as assigned by management
Supervisory Responsibilities
This job has no supervisory responsibilities.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies:
Customer Service – Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
Communications – Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed; selects and uses appropriate communication methods.
Job Knowledge – Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; keeps abreast of current developments; requires minimal supervision; displays understanding of how job relates to others; uses resources effectively.
Cooperation – Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings.
Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone’s efforts to succeed.
Quality Management – Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness.
Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and principles; upholds organizational values.
Personal Appearance – Dresses appropriately for position; keeps self well groomed.
Attendance/Punctuality – Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Dependability – Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals.; completes tasks on time or notifies appropriate person with an alternate plan.
Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity; works quickly.
Safety and Security – Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Bachelor’s degree from four-year college or university preferred; or two years related experience and/or training in a hotel / resort sales environment; or equivalent combination of education and experience.
Language Skills
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Certificates, Licenses, Registrations
Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) ot RVSP (LA) is required.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. Employee will have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc. The employee must occasionally lift and/or move up to 50 pounds.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
