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As a server, you are the employee that usually spends the most time with our guests. That makes your job extremely important. We depend on you to provide fun, energetic, and personalized service to each of your guests on every shift. In order to be a successful server, you must be able to work quickly and efficiently while genuinely caring for your guests and their needs. You must be knowledgeable about our food and beverages, and you must consistently work to develop and increase this knowledge.
1. Serve all guests with interest, speed, and attention to detail according to our service standards.
2. Ensure timely delivery of food and drink orders quickly and courteously to guests.
3. Be prepared to supply guests with information about your restaurant and the company.
4. All servers are assigned opening, running, shift change and closing duties (side work). Depending on the situation, side work may be assigned by station, shift, etc.
5. Duties are distributed and assigned by the management of shift leaders.
6. Depending on the situation, side work may be assigned by station, shift, etc.
7. Side work duties will be posted. All servers are responsible for reading and completing side work.
8. All opening, running, shift change and closing side work must be checked by a manager or shift leader.
9. Never complain about the guests.
10. Never discuss tips or tip share.
11. Be professional, it takes skill and understanding.
Functions of the Job
Because there are multiple roles contained within the position of “Server,” you will be required to complete different job functions depending on the role for which you are scheduled on a specific shift. These roles are Sales and Service. You will be scheduled in each role at different times, so you will be expected to complete all of these functions at some point. In the stores where these roles are not separated, you will be expected to fulfill all of these duties each shift.
To perform the job successfully, an individual should demonstrate the following competencies:
Quality – Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality.
Quantity – Completes work in a timely manner; Works quickly.
Safety – Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
Attendance/ Punctuality – Consistently at work and on time; Ensures work shifts are covered when absent.
Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language.
Ability to add, subtract, multiply, and divide in all units of measure.
Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions.
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 required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust and focus.
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 loud.
The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and/or walk-in coolers, and 80 to 95 degrees in the kitchen area.
Floors are hard surfaces changing from tile to wood to carpet. An employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.
Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical
Lighting varies from dim in the dining areas to bright in kitchen production areas.
Employees may encounter food allergens such as nuts, tree nuts, fish, shellfish, milk, eggs, wheat, and soy.
Employees must follow all drug, alcohol, and smoking policies.
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