server - service labor

POSITION: Server

FLSA STATUS: Non-Exempt

SUPERVISOR: MOD

REPORTS: None

Position Summary
The Food Server is the primary guest care provider. Servers will greet guests, answer questions, take food and beverage orders, deliver completed items, do 2-minute check backs and present accurate guests checks, collect and process payments. Although support staff may be scheduled to assist, primary responsibility for the entire guest experience after seating and up to departure falls to the server.

Responsibilities (primary)
Welcoming Guests

• Within 1 minute of seating, visit the table to acknowledge new guests. This should be done in person but if delayed, either make eye contact and smile to convey recognition or ask another employee to greet you.
• Greetings should be polite, friendly and professional. Thank the guests for choosing to join us and ask the guests if they have visited before. This will let you know if more time should be taken to familiarize the guest with the menu or if you can jump to specific tasks such as mentioning specials, suggesting starters and requesting a beverage order.

Taking Orders

• This involves listening to guests
• All orders must be written down and repeated back to guest for accuracy
• Asking necessary questions
• Organization
• Timing knowledge
• POS skills
• Suggestive selling techniques and product knowledge.

Ongoing Services

• Work clean
• Fill condiments and wipe containers
• Pre-buss tables
• Bring additional needed items (such as share plates, soup spoons) before delivering items that need them
• Check back within 2 minutes for accurate order delivery and guest satisfaction.
• Anticipate guest needs
• Stay in the section; look at tables and all guests.
• Don't ask, do - bring refills, dessert menus, and additional napkins.
• For charge items, ask if another is desired at 2/3 completion and again when clearing empty containers.
• Work with full hands both ways to the kitchen. Don't drop off plates without checking if you can bring anything out to be restocked.

Finishing the Table

• When it appears that some of the guests are finishing, ask if they would like their empty plates removed.
• If food remains, leave the plate unless they push it away.
• If food remains but they are finished, ask if they would like to go packaging.
• As you clear, offer coffee or other drinks.
• Bring a menu for desserts and point out the selections.
• If nothing else is desired, immediately review the written orders and verify all items have been recorded, print the check and leave it at the table, saying you will take it when they are ready.
• Watch for