The Restaurant Server is responsible for providing guests with courteous, friendly, sincere, efficient and graceful table service that meets or exceeds guest expectations as well as the AAA Four Diamond standards.



Supervisory Responsibilities:

• No Direct Reports
  
  
  
  Essential Duties / Tasks / Responsibilities:


• Guest Service – 90%
  
  
  
  • Ensure high levels of guest satisfaction utilizing the G.U.E.S.T. standards.
  
  
  • Promptly and warmly greeting guests upon arrival.
  
  
  • Provide guests with courteous, friendly and efficient table service.
  
  
  • Answer phones using appropriate verbiage.
  
  
  • Presents menu, answers questions, and makes suggestions regarding food and service.
  
  
  • Explain, pair and recommend all Wine list selections
  
  
  • Writes order on check or memorizes it.
  
  
  • Prepares beverages for distribution to table.
  
  
  • Relays order to kitchen through POS and helps serve courses from kitchen and service bars.
  
  
  • Maintains service and sanitation standards according to health code regulations.
  
  
  • Observes diners to respond to any additional requests and to determine when meal has been completed.
  
  
  • Totals bill and accepts payment.
  
  
  • Clears and resets tables at conclusion of each course.
  
  
  • May clear and reset tables.
  
  
  • Assisting Restaurant Support staff as needed
  
  
  • Execute all financial transactions according to departmental and company policy
  
  
  
  

• Side work – 10%
  
  
  
  • Set up dining room in a thorough and swift manner.
  
  
  • Inventory and restock supplies as needed.
  
  
  • Maintain the daily operations of the restaurant through the execution of daily side work.
  
  
  • Keeps restaurant and kitchen service area clean and organized at all times.
  
  
  • Attend all required trainings and department meetings
  
  
  • Stocking and polishing items needed for service.
    
    
    
    
  
  

• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.


• Ability to remain calm and well organized under pressure while working quickly.


• Ability to prioritize and maintain multiple tables at a time.


• Keeps emotions under control.


• Excellent time management skills.


• Ability to properly operate the telephone and all software used for the POS system.


• Basic math skills; ability to make change.


• Thorough knowledge of Food and Wine, as well as Beer, liquor and mixed drinks.


• Must demonstrate accuracy and thoroughness.


• Knowledge of elementary financial controls


• Ability to respond promptly to customer needs.


• Ability to communicate effectively with guests and Grand Performers


• Must speak clearly and persuasively in positive or negative situations.


• Proficient in Micros POS system


• Proficient in Open Table reservation system


• Computer savvy (MS Office suite)


• Basic math skills for cash handling; ability to provide change and count bank at end of shift


• Adaptable to a changing work environment.


• Local knowledge of the community ( attractions activities, etc.)


• English language and professional communications skills are required.
  
  
  
  Kessler Grant Performer Attributes
  
  
  
  G.U.E.S.T. Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
  
  
  
  Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.
  
  
  
  Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
  
  
  
  Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.
  
  
  
  Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
  
  
  
  Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly.
  
  
  
  Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
  
  
  
  Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
  
  
  
  Experience / Education / Certifications:

• High School diploma – required


• Hospitality or customer service experience - required


• Minimum of 1 year experience in F&B plus 1 year experience in upscale restaurant– required


• Food Safety Certification

• Standing and walking during majority of shift


• Regularly required to lift, reach with hands and arms, use fingers (keyboard etc.) to handle or feel.


• Lifting requirements of up to 20 pounds


• Use of the telephone (hearing & speaking)


• Computer/monitor work for making reservations


• Working in kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)


• Direct contact with guests, managers and employees.


• Occasional environmental exposures to cold, heat and water.