Server

Reports To: Restaurant General Manager  

Location: Floyd County Brewery

Major Objectives:

• Interact with guests, take orders, create a positive and memorable guest experience, and serve food/drinks while maintaining company standards.

• Apply knowledge of beer, wine, spirits, and food to daily service in a way that allows for maximum profitability.

• Process payment from guests, and open/maintain tabs throughout the shift in accordance with company policy.

• Maintain cleanliness of person, restaurant, and work area before, during, and after shift.

• Confidently handle guest relations including answering questions, making suggestions, and upselling.

Specific Duties and Responsibilities:

• Prepare non-alcohol beverages for guests. Consistently refill drinks and check on guests.

• Assess guest needs and preferences and make appropriate recommendations.

• Confidently communicate efficiently and effectively with a diverse group of guests. Provide stimulating conversation and use social perception to keep the environment conducive to sales growth.

• Apply short- and long-term memory tactics to maintain a mental list of guest and team member needs.

• Practice good time management skills with the guest experience in mind.

• Build rapport with regular guests to create a positive atmosphere.

• Work efficiently and restock/replenish inventory and supplies throughout and after the shift.

• Comply with applicable laws and regulations in daily service.

• Check guests’ identification whenever mandated by law or company policy and confirm it meets legal requirements.

• Follow all policies, procedures, and best practices as outlined in TiPS Program.

• Maintain a clean and sanitary environment by bussing, pre-bussing, sweeping floors, wiping menus and tabletops, and completing side work and beautifications.

• Welcome and seat guests, answer the phone, and take take-out orders/delivery orders.

• Utilize lists for reservations, call-ahead, and wait lists whenever business requires.

• Collaborate with the kitchen and bar staff for prompt and correct delivery of orders.

• Keep checks and tabs organized. Use seat numbers throughout the meal. Split checks whenever requested. Collect payment for every check you start.

• Set tables and rearrange the dining area to accommodate larger groups and special events.

• Any other duties/tasks as assigned.

Qualifications:

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.

• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.

• Obtain TiPS Certification within 60 days of hire.

• Ability to work well under pressure and at a fast pace.

• Ability to pass menu and recipe tests with reasonable amount of preparation time.

• Have the ability tooperate a cash register and POS System.

Prerequisites:

• Consistently detail oriented

• Strong organization skills

• Ability to recognize personal shortcomings

• Excellent verbal and writing skills