Server

Roles and responsibilities

1. Guest Interaction and Service

• Greeting and Seating Guests: Welcome guests to the restaurant, escort them to their table, and provide them with menus.
• Taking Orders: Accurately take food and beverage orders from customers, make recommendations, and answer questions about the menu (e.g., ingredients, specials, dietary restrictions).
• Delivering Food and Drinks: Serve food and beverages promptly and in a professional manner, ensuring correct items are delivered to the right guests.
• Checking in with Guests: After serving, check on guests periodically to ensure they are satisfied with their meal, offering refills on drinks or any other needed items.
• Addressing Complaints or Concerns: If guests are dissatisfied, address the issue calmly and professionally, either resolving it yourself or escalating it to management as appropriate.

2. Order Management

• Communicating Orders to Kitchen: Relay orders accurately to the kitchen staff, ensuring that any special requests or modifications are noted clearly.
• Coordinating with the Kitchen: Ensure that orders are completed in a timely manner and that any issues with food preparation are communicated between the kitchen and the front of house.
• Serving Courses in Order: Ensure that each course is served properly (e.g., appetizers first, main courses afterward), and follow appropriate service etiquette.
• Handling Payment: Present the bill to guests when they are finished, process payments (cash, credit card, or digital payments), and provide change or receipts.

3. Maintaining Cleanliness and Organization

• Table Setting and Clearing: Set tables with clean linens, silverware, glasses, and condiments before guests arrive. Clear dishes and utensils between courses or after the meal.
• Cleaning Up After Guests: Clean and reset tables after guests leave, ensuring the dining area remains neat and ready for the next group of customers.
• Cleaning and Stocking Stations: Maintain cleanliness in service areas (e.g., beverage stations, wait stations) and ensure that supplies (napkins, condiments, etc.) are stocked and organized.

4. Providing a Positive Dining Experience

• Creating a Welcoming Atmosphere: Offer friendly, attentive, and personalized service that makes guests feel comfortable and valued.
• Upselling and Suggesting Specials: Recommend daily specials, drinks, appetizers, or desserts to increase sales and enhance the guest's experience.
• Managing Multiple Tables: Juggle multiple tables at once, ensuring that all guests are served promptly and efficiently.
• Knowledge of Menu and Specials: Be well-versed in the menu, including preparation methods, ingredients, allergens, and the day's specials to answer any questions guests may have.

Desired candidate profile

Excellent Communication Skills: Servers must be able to communicate clearly with guests, kitchen staff, and other team members.
Customer Service Orientation: A positive, friendly, and approachable attitude is essential to create a welcoming dining experience.
Multitasking Ability: Servers must be able to manage multiple tables and tasks simultaneously in a fast-paced environment.
Attention to Detail: Accuracy in taking orders, delivering food, and handling payments is crucial for providing quality service.
Time Management: The ability to prioritize tasks and ensure that all tables are attended to promptly, especially during busy periods.
Problem-Solving Skills: The ability to address customer complaints or issues efficiently and calmly.
Physical Stamina: Servers spend long periods on their feet, often walking or carrying heavy trays, so physical endurance is important.
Knowledge of Food and Beverages: An understanding of the menu, including food preparation methods, ingredients, allergens, and drink pairings.
Teamwork: Ability to collaborate with colleagues, including kitchen staff, hosts, and fellow servers, to ensure smooth operations.
Filling Out Guest Orders: In some cases, servers may need to complete side duties, like updating order sheets or ensuring that requests (such as dietary restrictions) are communicated clearly to the kitchen.
Handling Tipping Procedures: Understand tipping procedures, and either accept tips directly or follow the restaurant's tipping policies (e.g., pooled tips).
Report to Management: Communicate any issues (e.g., guest complaints, stock shortages, or service problems) to the management team promptly.