Job Details

Immediate Supervisors: Director of Operations

Classification: Non-exempt

Primary Responsibilities:

Clean tables, taking plates, utensils, and drinkware to the kitchen to be washed, make sure diners' water glasses are full, reset tables for the next service andarrange dining areas for events and next service. Help waiters and waitresses bring food out to a table, restock utensils, napkins and other dining room needs.

Duties:

• Reports to work, is in the correct uniform and on the station as indicated on the weekly work schedule. Practices positive personal hygiene and cleanliness habits during all work shifts.
• Sets up the front line with the equipment, plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and keeps station restocked throughout the shift.
• Cleans large and small trays and tray stands to be ready for service.
• Reads order tickets as they arrive and place onto ticket Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation.
• Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the Guest.
• Garnishes finished entrees (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling.
• Deliver food to the correct table. Assists the server as necessary to ensure that the Member/Guest is served immediately. ("Hot Food Hot, Cold Food Cold").
• Assists the server as needed to optimize the Member/Guest's dining experience.
• Carries Take Out and Delivery food items to the Bar or Host stand as needed.
• Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef or other Manager-On-Duty.
• Correctly completes closing duties at the end of each shift. Assists Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
• Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.
• Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests.
• Additional duties as assigned.

Customer Service

• A friendly, relaxing demeanor, courteousness, and quick service

This is a general description. You may be required to perform other duties as requested by your manager.

Requirements

Job Requirements

• Has extensive knowledge of wine and spirits
• Excellent Guest service skills and a strong work ethic
• Well-organized with ability to take and place food and beverage orders accurately
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism

Physical Requirements -

• Must be able to lift up to 50 pounds
• Must be able to stand for 8 hours
• Must be able to walk for 8 hours

Salary Description

$18.00 per hour plus Service Charge