Server, Server​/Wait Staff

Position: Server - Urgently Hiring
Location: Prairie Du Chien

TITLE:

SERVER

Making sure you fit the guidelines as an applicant for this role is essential, please read the below carefully.

PURPOSE OF THE POSITION:
The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

ESSENTIAL FUNCTIONS:

The following functions have been determined to be essential to the successful performance of this position.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.

I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits.

A. Servers check sections in the dining room for readiness for customers.

B. Ensure that tables, booths, and chairs are clean.

C. Clean dining room windows and carpet.

D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth.

E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean.

F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full.

II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.

A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.

B. Determine how many customers are in the party, and which server's section is next in the rotation.

C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters.

D. Escort customers to the table, walking at a casual pace, not rushing the customers.

E. On the way to the table, tell the customers about specials or suggest they try bread sticks or chicken wings while considering what they want for their meal.

F. Deliver menus to the customers and inform them that their Server will be right with them.

III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section:

A. Servers will greet his/her tables within 2 minutes of the customers being seated.

B. Bring all serviceware to the table when you greet your customers at the table.

C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.

D. Explain the menu, and suggest customers order bread sticks or wings to start with while looking at the menu. Write down appetizer order.

E. Enter appetizer and beverage orders into SUS, the Point of Sale system.

F. Prepare beverages, and deliver beverages, on tray, to customers' table.

G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order.

H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or bread sticks or wings to share.

I. Enter entree orders into SUS, the Point of Sale system.

J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.

K. Prebus table of any dishes that the customer is finished with.

L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest.

M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with.

N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share.

O. Enter dessert orders into SUS, the Point of Sale system

P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with.

Q. Deliver any needed/requested packaging for leftover…