Job description:

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment.

Special Duties:

1. Check station assigned, prior to opening, for cleanliness on tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
2. Have necessary equipment to work with: tray, pen, bus towel, corkscrew, etc.
3. Do all necessary opening and closing sidework, as per sidework schedule.
4. Be aware of daily specials, soups, drinks and “86” items.
5. Be knowledgeable of all menu items, their garnish, contents and preparation methods. Be prepared to answer any guest questions about the menu in a direct, concise way. Know the use records.
6. Be able to handle station assigned to you. Remain on your station, unless serving a guest.
7. Be able to operate the point of sale equipment. No voids without supervisor’s written approval.
8. Follow procedures to take guest’s order; write legibly on check, order and pick up food as applicable.
9. Know proper beverage, liquor and wine service.
10. Be sure the tables are properly bussed throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty.
11. When the guest leaves the dining room, bus all tables with attention to the following areas.

11.1 Table top dry and non sticky. (If tablecloth, a clean cloth replaced on the table.)

11.2 Candles burning during required hours.

11.3 Sanitation of floor area, cushions and table top. Wipe areas thoroughly. Pick up litter.

11.4 Ashtrays clear and clean, after each table service, for smoking tables.

11.5 Table accompaniments reset according to dining room procedure.

11.6 Maintain two clean side towels at all times. One should be damp for cleaning table tops and a dry side towel for wiping chairs.

1. Proper bussing procedures:

   12.1 Full tray must not exceed height of 10 oz. glass.

   12.2 Glassware will not be stacked in glassware.

   12.3 All silverware will be placed on tray, not on dishes or on one side dish.

   12.4 All condiments are returned to their proper place in sidestands ot in the aisle.

   12.5 All soiled ashtrays will be replaced with clean ashtrays and taken to utility. Never empty ashtray at table.

   12.6 Tray must be well balanced.

   12.7 Always back through doors. Do not kick.

   12.8 Always stop when someone crosses your path. Be alert to everyone in your path.

2. Special attention should be made to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.
3. Servers are never allowed to add tip to check without permission from management or the guest.
4. Requests for days off must be made in writing, no less than three (3) days prior to posting day of new schedule. This carries no guarantee.
5. Chewing gum is not permitted while on duty.
6. Perform other duties, as management requests to service our guests.
7. Attend all meetings.
8. Follow waiter/waitress training manual.

Preferred qualifications:

High school diploma/G.E.D. equivalent;

No supervisory experience is required;

English language level - not lower than intermediate.