Restaurant and Bakery Server

SUMMARY OF POSITION

Provides friendly and efficient service in a timely manner to guests according to company policies, procedures, programs and performance standards. Shows genuine hospitality while providing a memorable experience and maintains a professional appearance with a positive, friendly attitude. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Manager on Duty.

• Guest Interactions
• Report to work well-groomed, in clean proper uniform and maintain good personal hygiene at all times.
• Greets and welcomes guests in a courteous and respectful manner upon seating.
• Use menu knowledge to offer suggestions, answer questions, and anticipate guests’ needs.
• Deliver hot food – check completed food orders for accuracy, appearance, and temperature, and deliver immediately to the table.
• Deliver Perkins Service – demonstrate genuine hospitality, personality, and specific suggestions at every step. Actively engage guests, address concerns, and ensure 100% satisfaction.
• Maintain cleanliness of tables, stations, pantry line, and dining room common areas; complete assigned Perkins cleaning system duties.
• Attend to additional guests’ needs or requests.
• Maintain dining area (pre‑bussing, detailing, etc.) and clear service stations and pantry.
• Perform side work during shift downtime (rolling silverware, restocking, cleaning workstations, bussing tables).
• Execute service cycle and team responsibilities at all times, ensuring 100% guest satisfaction.
• Communicate product/service deficiencies, equipment or safety problems to Manager on Duty and coworkers.
• Keep General Manager and Manager on Duty informed of problems or issues and propose alternative solutions.
• Process orders by writing guest check and/or operating POS equipment per company policies.
• Anticipate, identify, and correct system breakdowns to achieve maximum guest satisfaction.
• Assist team members by maintaining service stations, garnish line, service bar, and common areas; restock glasses, tea, ice, plates, garnish line, condiments; clean mirrors and artifacts.
• Run food for all servers to ensure hot food is served hot; maintain cleanliness of dining room and pantry.

• Extensive standing and walking for up to 8 hours.
• Must be able to see at 20 feet distance, 12 inches close range, distinguish shapes, utilize peripheral vision.
• Must communicate clearly.
• Exposure to heat, steam, smoke, cold.
• Reach heights of approximately 6 feet and depths of 2½–3 feet.
• High level of mobility and flexibility.
• Time management skills.
• Read, write, perform basic calculations.
• Use fingers to write, slice, chop, and operate equipment.
• Fit through openings 30” wide.
• Work irregular hours under heavy pressure/stress during busy times.
• Bend, reach, walk, carry trays of food weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Receives direction and training from Manager on Duty as to the specific procedures and assignments.

Basic skills such as sanitation, safety, and customer service can be taught through in‑house training.

None

$2.33 per hour