Catering & Banquets - Food Server

Overview

It is the responsibility of the server to provide prompt, efficient, and courteous service, display salesmanship, and friendly hospitality. The server must execute all applicable customer service standards to every table, every time, there are no spare guests. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values.

This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Provide friendly service with smiles, professional verbiage, escorting guests, allowing guests the right of way, pulling out chairs for guests, acknowledging special events and engaging in other friendly mannerisms to provide superior service to the guest.
• Greet guests within 45 seconds, properly placing beverage napkins in front of the guest.
• Carry heavy trays and utilize jack-stands efficiently and securely as needed.
• Time the guests’ experience in accordance with current timing guidelines to optimize guest satisfaction.
• Utilize trays to deliver to and clear guests’ tables, while following tray delivery procedures; “one-hand free rule,” quantity of items on trays and presentation of items on trays.
• Knowledgeable of food and beverage menus and plate specifications. Knowledge must be used to ensure proper quality of products, presentation of product to the guest, enhancing the guests’ experiences with recommendations, executing salesmanship of featured items, accuracy of taking and placing orders and superior service.
• Maintain the guests’ tabletops “framed,” clear of debris, and supplied with all the appropriate necessities for the guests’ dining experience.
• Obtain orders and deliver food and beverages in a friendly manner, utilizing position seating.
• Be present throughout the guests’ dining experiences to check on the guests’ enjoyment of their food and beverages and provide any guest requests.
• Pre-bus tables between dining courses and leave nothing except glasses and beverage napkins prior to the guests’ departure and/or prior to a busser arriving to bus a table.
• Deliver checks and cash-out guests in a timely manner.
• Continuously engage in teamwork by offering help to fellow employees and managers to ensure the finest possible service is given to our guests.
• Ensure restaurant is sufficiently stocked with rolled silverware and rolling silverware as necessary.
• Always thank guests and invite them back.
• Follows direction efficiently and positively.
• Be courteous and respectful to everyone and be positive and professional at all times.
• Adhere to all applicable policies and procedures, health, and alcohol laws.
• Maintain uniform and appearance according to established guidelines.
• Communicate with Management of guest satisfaction, supply needs, Employee Discount, Black Card, Comps, or other area of the restaurant in need of attention.
• Maintain all side-work and service areas in an organized, sanitized and properly stocked to PAR level manner.
• Give all lost and found items to the manager.
• All other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Minimum age requirement is 21 years old.
• Health and Alcohol cards are required
• Minimum two-years’ experience in a high-volume, fast-paced restaurant is required.
• Must have great people skills, a clean and well-groomed appearance, and to be respectful of everyone.
• Ability to work varied shifts
• Must be capable of carrying heavy trays…