Required Years of Experience
0-1 years
Job Details
Back Servers are team members who help servers in the execution of crafting amazing experiences in the restaurant, and are an integral part of a restaurant’s staff. The job of a back server involves guest facing responsibilities, server assistant responsibilities, and common side work. The position also readies a team member to become a server.
Duties & Responsibilities
- Observe tables and take note of needs (i.e. water refill, pre-bussing, re-sets
- Assist the servers by refilling beverages and water, making coffee and espresso drinks, and running food to the tables
- Assist servers in resetting and bussing tables
- Assist servers by polishing silverware and glassware and keeping server stations stocked
- Inform management of guests who are unhappy with the service as quickly as possible
- Maintain composed, professional and calm attitude at all times
Requirements
- Must possess strong interpersonal skills
- Must be able to communicate with individuals from different backgrounds
- Must possess organizational skills
- Must possess the ability to adapt in a changing environment
Skills
- Communication
- Teamwork Oriented
- Maintains a Good Energy Level
- Thorough and Organized
- Professional
- Punctual
Compensation Details
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Required Skills
Communication
Interpersonal Skills
Teamwork Oriented
Organization
Maintains a Good Energy Level
Adaptability
Thorough and organized
Teamwork
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Part of Enjoy A|M Restaurant Group
Andy Ticer and Michael Hudman's flagship restaurant located in East Memphis, TN.
Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. The Chefs trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy.
Their second restaurant, Hog & Hominy, is a wood burning, neighborhood eatery and was named one of the top new restaurants by GQ Magazine, Southern Living, and Bon Appetit as well as a semi-finalist for Best New Restaurant from the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for three consecutive years during 2012-2014, and a finalist for the award in 2015, 2016, and 2017. On February 15, the Chefs were announced as semi-finalists for the 2018 James Beard Best Chef Southeast award, placing them in the running for seven consecutive years.
In 2013, they were awarded Food & Wine Magazine’s Best New Chefs Award and named in Starchefs.com’s 2014 Kentucky-Tennessee Rising Star Chefs. In his review of the restaurants in 2013, Pete Wells of the New York Times called the restaurants “A sibling rivalry worth diving into.”
