Server

Reports directly to the Service Department Head.  It is the responsibility of a server to sell and  efficiently serve quality products in a professional, hospitable manner to the guests, requiring  competence in service procedures and commitment to guest satisfaction. 

1. →Exemplifies hospitality standards, practices "name magic," answers guests' questions regarding the restaurant, and handles request and complaints with guest satisfaction as priority.
   
   
2. →Adheres to standards of personal cleanliness, professional appearance, and proper uniform, displaying an attentive posture and a confident, friendly disposition.
   
   
3. →Cooperates with management and co-workers, assists other with duties if needed, communicates suggestions for improvement in a positive fashion, contributes to sales meetings, exhibits punctuality and dependability and, if the need arises, is willing to work non-scheduled shifts. 

1. →Performs designated set-up and sidework procedures in efficient, timely manner, keeps side stations stocked to meet guests' needs, practices "clean as you go" work habits, operates and maintains equipment correctly and assists in maintaining restaurant cleanliness, showing concern for public safety.  

1. →Demonstrates thorough product knowledge of food, liquor and wine, and adheres to standards of preparation and presentation, i.e. portioning, garnishing, rotating product, sanitation awareness,etc.
     
2. →Assists guests in selecting appropriate items to enhance their dining experience through suggestive selling.
   
   
3. →Follows standard service procedures and sequence as befits the guests' order and concept of the restaurant, i.e. approaches within the specified time, takes and places orders, follows correct pantry and bar procedures, delivers products and serves beverages using a tray, checks back for satisfaction, clears table, writes check(s) using point of sale terminals and presents check(s). 

1. →Anticipates guests' needs, coordinates efforts to maximize efficiency, avoids undue delays or overlaps in service and participates in teamwork system to ensure the consistent delivery of an exceptional dining experience to all guests.  

1. →Maintains tables in a neat, orderly fashion for guests' comfort until their departure, i.e. keeps water glasses and coffee cups filled, removes any extraneous serviceware, cleans spills and crumbs and remains available for additional service.  
   
   
2. →Records sales properly, charges correct prices for each item, handles cash accurately and follows credit card procedures to avoid possible loss of funds.
   
   
3. →Claims 100% of net total tips (this is required by law).

1. →Adheres to laws pertaining to service of alcoholic beverages, and knows emergency procedures for the restaurant.
   
   
2. →Attends pre-meal/pre-function meetings to review the details of the upcoming meal period or event.
   
   
3. →Performs all other duties as directed by management.

Must be available weekends and holidays.