The Servers and Bartenders are responsible for coordinating entire service station and communicating with front and back-of-the-house personnel to provide a dining experience that meets or exceeds guest expectations. Processes guest orders to ensure that all items are prepared properly and on a timely basis. May present, open, and pour wine when serving guests. Observes diners to ensure that guests are satisfied with the food and service, responds to additional requests, and determines when the meal has been completed. Totals bill and accepts payment. May assist bus person with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting tables.
MUST HAVE HIGH VOLUME & MICROS POS SYSTEM EXPERIENCE FOR CONSIDERATION
RESPONSIBILITIES
Greets guests and presents them with the menu. Informs guests of specials and menu changes, makes suggestions, and answers questions regarding food, beverages, allergies and service.
Processes guests orders to ensure all items are prepared properly and on a timely basis. Communicates with host/hostess, bus persons, runners, kitchen staff and bartenders, and coordinates entire station to ensure guest satisfaction with the food and service.
Able to create a great guest experience and builds guest loyalty
May present, open and pour wine when serving guests
Observes diners to ensure that guests are satisfied with the food and service, responds to any additional requests, and determines when the meal has been completed
May assist bus person with stocking work stations, removing, and resetting soiled dishes and silverware from table at conclusion of each course
MINIMUM QUALIFICATIONS
A minimum of 2-3 years of experience in high-volume fine dining restaurant
Knowledgeable of food and wine
General wine and spirit knowledge
Excellent oral communication & interpersonal skills required
Must be a team player & demonstrate organizational skills
Ability to stand for long periods of time
Knowledge of Micros POS System preferred
Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays
Busser & Runner RESPONSIBILITIES
The primary duty of a busser is to ensure that empty tables are ready to receive new guests. When a party departs, bussers remove dirty dishes, sanitize the table, clean the seats and if necessary, sweep or vacuum the surrounding floor. Other duties depend on the nature of the restaurant. In some restaurants, bussers change table cloths or add fresh place settings. Bussers may fill water glasses or deliver complimentary snacks, such as bread sticks or chips, for newly arrived guests. Bussers sometimes assist servers by refilling drinks for guests or delivering trays of food to the table. Some bussers are responsible for delivering clean dishes to the cook or servers' station, setting up or breaking down a salad bar, emptying trash containers, refilling ice bins or performing general cleaning chores. In restaurants without runners, bussers sometimes perform many of a runner's duties.
A runner's primary duty is to pick up food as soon as the cook or chef finishes the order, ensure that the order is complete and accurate, and then deliver the food to the dining room. In some establishments, the runner delivers the tray of food to the table and steps aside for the server to place the plates in front of the correct diner, but in other restaurants, the runner is responsible for placing the plates. Runners may fill or refill beverage orders, deliver checks, remove dirty dishes as diners complete each course or deliver condiments requested by guests. If needed, runners may bus tables or perform other tasks to assist servers.
MINIMUM QUALIFICATIONS
A minimum of 1-2 years of experience in high-volume fine dining restaurant
Excellent oral communication & interpersonal skills required
Must be a team player & demonstrate organizational skills
Ability to stand for long periods of time
Must be able to lift up to 50 pounds occasionally and as much as 15 pounds frequently.
Must have the ability to be mobile for extended periods of time, to lift, stoop and bend.
Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays