Primary duties and responsibilities include, but are not limited to the following:
-Maintain complete knowledge of the restaurant food and beverage preparation, menu and specials.
-Take orders for alcoholic (age 21 and over) and non-alcoholic beverages and food items.
-Ring orders into a POS.
-Prepare orders for alcoholic (age 21 and over) and non-alcoholic beverages.
-Serve food and drinks to 3 – 5 tables, as determined by management.
-Refill drinks as requested by customers.
-Able to accept different types of payment and make change (all servers must carry their own bank).
-Able to interact with customers, management and co-workers in a friendly/fast manner.
-Maintain specific side-work (may include the following: get ice for bins, fill cracker baskets, sleeve silverware, make/portion sauces, cut lemons, sweep/mop after closing, set up tables at open, breakdown tables at close, set up bar, drink and server stations, breakdown soup station), and ensure the total cleanliness and smooth operation of the restaurant.
-Clear and reset tables.
-Must be able to pass Responsible Vendor; Service of Alcohol test with a score of 90% or better.
-Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
-If consuming alcoholic beverages, observe guests behavior, count number of drinks served, and if you feel they should not drive, offer a taxi. Don’t hesitate to ask a manager to intervene.
-All customers must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our customers’ expectations.
-Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
-Maintain adherence to all Company policies and procedures.
-Other duties as directed by management.
-Report to required meetings.
Essential Physical Requirements:
- Ability to move or transfer merchandise throughout the restaurant generally weighing 0 - 50 pounds.
-Ability to walk and stand during entire shift.
-Ability to continuously reach, bend, lift, carry, stoop and wipe.
-Hazards include, but are not limited to, cuts, slipping, tripping, falls and burns.
-Frequent washing of hands.
-Must be of legal age according to State regulations to serve alcohol.
Knowledge and Skills:
1. Basic mathematical skills.
2. Basic reading and writing skills.
2. Must be able to make change.
3. Basic computer skills.
4. Excellent communication skills (including asking for clarification on tasks, policies and procedures).
5. Multi-task oriented.
6. Knowledge of workplace safety procedures
7. Must be able to suggestively sell food and beverage items.
8. Must have good command of the English language, both oral and written.
9. Must be attentive.
10. Must report to work when scheduled and on time with a positive attitude.
11. Ability to work varied hours/days as business dictates.
12. Must complete ServSafe Food Handler and Responsible Vendor training.
Employer utilizes the tip credit. Please see the below notification as required by law:
1) the amount of cash wage the employer is paying a tipped employee, which must be at least
$2.13 per hour ($4.91 in Florida);
2) the additional amount claimed by the employer as a tip credit, which cannot exceed the difference between the minimum required cash wage of and the current minimum wage.;
3) that the tip credit claimed by the employer cannot exceed the amount of tips actually received
by the tipped employee;
4) that all tips received by the tipped employee are to be retained by the employee except for a
valid tip pooling arrangement limited to employees who customarily and regularly receive tips;
and;
5) that the tip credit will not apply to any tipped employee unless the employee has been
informed of these tip credit provisions.
-Maintain complete knowledge of the restaurant food and beverage preparation, menu and specials.
-Take orders for alcoholic (age 21 and over) and non-alcoholic beverages and food items.
-Ring orders into a POS.
-Prepare orders for alcoholic (age 21 and over) and non-alcoholic beverages.
-Serve food and drinks to 3 – 5 tables, as determined by management.
-Refill drinks as requested by customers.
-Able to accept different types of payment and make change (all servers must carry their own bank).
-Able to interact with customers, management and co-workers in a friendly/fast manner.
-Maintain specific side-work (may include the following: get ice for bins, fill cracker baskets, sleeve silverware, make/portion sauces, cut lemons, sweep/mop after closing, set up tables at open, breakdown tables at close, set up bar, drink and server stations, breakdown soup station), and ensure the total cleanliness and smooth operation of the restaurant.
-Clear and reset tables.
-Must be able to pass Responsible Vendor; Service of Alcohol test with a score of 90% or better.
-Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
-If consuming alcoholic beverages, observe guests behavior, count number of drinks served, and if you feel they should not drive, offer a taxi. Don’t hesitate to ask a manager to intervene.
-All customers must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our customers’ expectations.
-Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
-Maintain adherence to all Company policies and procedures.
-Other duties as directed by management.
-Report to required meetings.
Essential Physical Requirements:
- Ability to move or transfer merchandise throughout the restaurant generally weighing 0 - 50 pounds.
-Ability to walk and stand during entire shift.
-Ability to continuously reach, bend, lift, carry, stoop and wipe.
-Hazards include, but are not limited to, cuts, slipping, tripping, falls and burns.
-Frequent washing of hands.
-Must be of legal age according to State regulations to serve alcohol.
Knowledge and Skills:
1. Basic mathematical skills.
2. Basic reading and writing skills.
2. Must be able to make change.
3. Basic computer skills.
4. Excellent communication skills (including asking for clarification on tasks, policies and procedures).
5. Multi-task oriented.
6. Knowledge of workplace safety procedures
7. Must be able to suggestively sell food and beverage items.
8. Must have good command of the English language, both oral and written.
9. Must be attentive.
10. Must report to work when scheduled and on time with a positive attitude.
11. Ability to work varied hours/days as business dictates.
12. Must complete ServSafe Food Handler and Responsible Vendor training.
Employer utilizes the tip credit. Please see the below notification as required by law:
1) the amount of cash wage the employer is paying a tipped employee, which must be at least
$2.13 per hour ($4.91 in Florida);
2) the additional amount claimed by the employer as a tip credit, which cannot exceed the difference between the minimum required cash wage of and the current minimum wage.;
3) that the tip credit claimed by the employer cannot exceed the amount of tips actually received
by the tipped employee;
4) that all tips received by the tipped employee are to be retained by the employee except for a
valid tip pooling arrangement limited to employees who customarily and regularly receive tips;
and;
5) that the tip credit will not apply to any tipped employee unless the employee has been
informed of these tip credit provisions.