JOB OVERVIEW
Under the guidance and direction of the Chef Partner, General Manager and Assistant General Manager provide friendly, responsive service to create an exceptional dining experience for all our guests. To coordinate a minimum of a 5-table station to provide a dining experience that meets or exceeds our guests’ expectations. Provides food, beverage, service and hospitality that meets our standards and procedures.
Duties & Responsibilities:
- Reports to work on time and in correct uniform.
- Practices positive personal hygiene and cleanliness habits during all work shifts.
- Obtains station assignments from the host or Manager at the start of the work shift.
- Performs all duties and maintains knowledge of all standards and procedures as stated in the training information.
- Welcome and greet guests. Treats all guests with our Hospitality culture – uses guests’ name when known, polite, courteous, warm and friendly.
- Inform guests of specials and menu changes. Make recommendations and answer questions about our food, beverages and other restaurant functions and services.
- Accurately take food and beverage orders from guests, input them into the POS system while adhering to standard operating procedures for coursing and allergy notations.
- Ensure that food and beverages are delivered to guests in a timely matter.
- Ensure tables are maintained according to our hospitality standards, making sure tables are bussed.
- Maintain effective communication with bartenders, expo, food runners, and bussers to ensure seamless dining service.
- Perform side work at the start, during and at the end of each shift as required by service station assignment.
- Maintain and stock service areas.
- Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Involves managers when needed.
- Be ready and willing to assist fellow team members as situations arise.
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
- Communicates to the manager on duty any and all situations where a guest may express concern or dissatisfaction with any aspect of the dining experience.
Working Conditions and Expectations:
- Work schedule may vary between the restaurant and private dining spaces from early morning to late evening, weekends and holidays
- Shifts will range from 4 – 8 hours and you may be asked to work overtime
- Work in a busy restaurant dining room environment, as well as outside dining area.
- Be ready and willing to assist in Events on a need basis.
- Always act in a professional manner that represents the restaurant, owners, partners and staff.
- Respectful to all guests that have chosen to dine in our restaurants.
- Demonstrate teamwork in all areas of the restaurant
- Work with a positive attitude in all types of situations
- Follow safety and sanitation rules and laws at all times
- Attends all scheduled employee meetings.
- Always act in the best interest of the restaurant, fellow employees and guests.
- Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee
Qualifications:
- High school diploma or equivalent
- Communicate and understand the predominant language(s) of our guests.
- Minimum of 2 years of food serving.
- Basic knowledge of service procedures and functions.
- Possess basic math skills and have the ability to handle money and operate a POS system.
- Have working knowledge of food, beer, wine, liquor and common drink recipes.
- Food Handlers Certificate and Responsible Beverage Service (RBS) Certificate required
Physical Requirements:
- Be able to work in a standing position for long periods of time (up to 8 hours).
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Repetitive tasks with few breaks
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.
