Server

Job Details

Now Hiring for Upscale Dining Restaurant Server with a minimum of 3 years experience! MUST have WINE & LIQUOR KNOWLEDGE. MUST KNOW HOW TO UPSELL!

Essential Functions

Must be willing and able to:

 

• Effectively service a 6 table station within 2 weeks of start date.
• Accurately account for and balance all sales and receipts.
• Communicate clearly with the bar and kitchen both verbally and utilizing the computer register system.
• Communicate effectively with co-workers.
• Complete all sidework when and as assigned.
• Present and encourage current promotional information and materials to guests.
• Accurately account for all guest checks issued.
• Accurately record and account for all items ordered and served.
• Accurately accept payment from guest.
• Secure manager’s approval and signature for any complimentary or voided item.
• Notify guest of any automatic gratuity and/or charges.
• Perform calmly and effectively under pressure.
• Communicate with guest clearly, patiently, courteously and with good humor.
• Perform varied duties to ensure all aspects of service according to standing operating procedure.

 

Accountabilities

 

Must be willing and able to:

 

• Be an active team player.
• Follow supervisor’s instructions.
• Perform under more than average stressful conditions.
• Make appropriate judgment calls under stressful conditions.
• Lead a team of co-workers and effectively delegate appropriate duties to achieve optimum service to guests.
• Acquire and wear appropriate uniform as prescribed in the training manual.
• Maintain and clean uniform.
• Maintain a well manicured appearance and persona that reflects the established image of the company.
• Read and be accountable for the information in the Employee Handbook and Safety and Training Manuals.

 

Qualification Standards

 

Must provide a minimum of 3 year service experience or equivalent training. After training, must be able to pass an exam in English with 90% or better in each of the following:

 

• Menu and specials.
• Wine list.
• Liquor list and special drinks.
• Liquor liability laws and knowledge.
• Accounting procedures.
• Layout of location including table numbers and station numbers.
• Individual location orientation material including rules and philosophies.

 

Must be willing and able to:

 

• Master English language sufficient to communicate effectively.
• Meet personal schedule requirements punctually.
• Be courteous, pleasant and good natured.
• Respond to the needs of difficult guests with patience and courtesy.
• Accept constructive criticism.
• Get along with co-workers.
• Provide a clean, well manicured persona which reflects the established image of the location.
• Stand and walk for an entire shift.
• Safely transport beverages/food to guest table over slick, uneven surface.
• Transport beverages to service a party of 4 in a single trip.
• Transport beverage and food items from source to any guest table continually throughout a shift.
• Safely move about in all areas of the location.
• Work nights, weekends and holidays.

More detail about Kitchen 46 part of Restaurants by Chef Guy Kairi, please visit