Benefits:

401(k)

Employee discounts

Paid time off

**MUST BE AVAILABLE TO WORK WEEKENDS AND HOLIDAYS.

SUMMARY: Responsible for coordinating entire station and communicating his/her needs with the hosts/hostesses, bussers, and cooks to provide guests with quality service. Serves the customers from the initial greeting at the table to the final “Thank you, good-bye” by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Works with a sense of urgency.

Greets the guests within one minute of their being seated

Sets up the table with silverware, water, and coffee (if the busboy has not already done so.)

Is available to answer the customer’s questions.

Takes the order, and uses suggestive selling to recommend menu items which may complement the order.

Rings the check into the computer.

Hangs the check for the kitchen to cook.

Prepares drink orders, set-ups, and syrups and delivers them to the table before the food arrives.

Promptly carries out the food order from the kitchen, being able to carry the plates without using a tray.

Drops the bill when the food order is complete.

Checks back at the table to ensure the meal is to the customer’s satisfaction.

Checks back with additional water and coffee.

Observes guests throughout meal to respond to additional needs.

Checks back to remove plates and wrap-up leftovers.

Maximizes each trip into and out of the kitchen by checking on tables on the way to the kitchen.

Keeps up on behind-the- scenes work: makes coffee, set-ups and jellies, restocks juices, and cuts produce.

Assists other servers when necessary.

Assists cooks by running out food, restocking plates, etc.

Finishes off “to go” orders which were taken by the cashier.

Keeps work area cleaned and organized.

Readily accepts direction from managers.

Follows all safety precautions to prevent injury or illness.

Performs cleaning duties and sidework as assigned.

Works in cooperation with:

Other servers – will assist one another by delivering food orders, relaying messages, and providing water and coffee for each other’s stations.

Bussers – while servers and bussers are jointly responsible for setting up the tables with silverware, water, and coffee, the server is primarily responsible for seeing that the customers are set up and taken care of properly.

QUALIFICATIONS REQUIREMENTS: 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 and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: Minimum of two years of high school education; or up to one year related experience or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Must be able to read, write, and speak English. Able to effectively communicate with customers or other employees in a one-on-one or small group situation.

MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations, such as, addition, subtraction, multiplication, and division using whole mumbers, common fractions, decimals, and percents. (A calculator may be used.) Ability to count back money when giving change.

REASONING ABILITY: Ability to apply common sense in carrying out instructions given by a manager, customer, or another employee. Ability to handle problems of a repetitive nature which have variable solutions, such as, customer requests for special service or customer complaints.

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 regularly(up to the entire shift) required to:

Exert fast-paced mobility,

Stand

Walk

Use hands to grasp or handle objects (glasses, plates, cups)

Use hands for handwriting and operating a cash register keyboard

Talk and hear

The employee is frequently required to:

Reach with hands and arms (hanging checks and setting down plates)

Turn or twist

Stoop or bend (reaching into a refrigerator or placing plates into a buspan)

Taste or smell

The employee must frequently (throughout the entire shift) lift and/or move up to 15 pounds and occasionally lift and/or move up to 25 pounds (carrying plates, buspans, or produce.)

The employee is required to be able to see objects clearly at a distance of 20 inches or less, such as when reading and writing guest checks or operating the computer.

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 and occasionally loud. The floors throughout the restaurant are made of stone tiles. The work space in the service area of some locations is limited. This area becomes congested as servers and bussers maneuver through the aisle.