Server

Purpose
Take orders and serve food and beverages to patrons at tables in dining establishment. This job description cannot identify all tasks that are expected, and other tasks may be assigned as needed. At times, this person will function as a Server/Lead to oversee the front of the house servers, bussers, and runners and may run the POS system on payments and close the restaurant.

Knowledge
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Essential Functions

• Punctuality Server must be ready to work at the time shift begins
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.
  
• Service Orientation Actively looking for ways to help people.
  
• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Requires face-to-face discussions with individuals or teams
  
• Requires working indoors/outdoors in environmentally controlled conditions
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Communicate with customers to resolve complaints or ensure satisfaction.
  
• Regular use of Point of Sale POS Software and Terminals.
  
• Closing processes of the restaurant.
  
• While in the lead functions shall trouble-shooting issues with servers, bussers and runners.
  

Basic Skills

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.
  
• Speaking Talking to others to convey information effectively.
  
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
  

Systems Skills

• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Systems Analysis Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  
• Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  

Physical Skills - Body Positioning (Essential Functions)

• Requires standing for up to eight hours.
  
• Must be able to reach all areas of the restaurant on a timely basis.
  

• Requires walking.

• Requires repetitive movement.
  
• Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.).
  
• Requires bending or twisting.
  
• Requires using hands to handle, grasp, , control, or feel objects, tools or controls.
  
• Requires moving heaters, equipment, tables weighing up to 100 pounds.
  
• Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.
  

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise).
  
• Requires face-to-face discussions with individuals or teams.
  

Conflict

• Requires dealing with unpleasant, angry, or discourteous people.
  

Impact of Decisions

• Requires making decisions that impact the results of co-workers, clients or the company.
  
• Requires making decisions that affect other people, the financial resources, and/or the image and reputation of the organization.
  

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities.
  
• Requires work with external customers or the public.
  
• Requires work with others in a group or team.
  

Responsibility for Others

• Includes responsibility for the health and safety of others.
  
• While in a lead function, should assess the proper footwear of the servers, runners and bussers.
  

Work Attire

• Requires wearing common protective or safety equipment.
  

Work Setting

• Requires working indoors/outdoors in environmentally controlled conditions.
  
• Job tasks are performed in close physical proximity to other people.
  

Tasks

• Clean tables or counters after patrons have finished dining.
  
• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
  
• Explain how various menu items are prepared, describing ingredients and cooking methods.
  
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
  
• Escort customers to their tables.
  
• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
  
• Inform customers of daily specials.
  
• Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
  
• Prepare checks that itemize and total meal costs and sales taxes.
  
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  
• Take orders from patrons for food or beverages.
  
• Check with customers to ensure that they are enjoying their meals, and take action to correct any problems.
  
• Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
  
• Collect payments from customers.
  
• Perform food preparation duties, such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
  
• Provide guests with information about local areas, including directions.
  
• Garnish and decorate dishes in preparation for serving.
  
• Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
  
• Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Bring wine selections to tables with appropriate glasses and pour the wines for customers.
  
• Fill salt, pepper, sugar, cream, condiment, and napkin containers.
  
• Describe and recommend wines to customers.
  

Communicating with Supervisors, Peers, or Subordinates 

• Communicate dining or order details to kitchen personnel.
  

Handling and Moving Objects 

• Add garnishes to food.
  
• Cook foods.
  
• Prepare foods for cooking or serving.
  
• Prepare hot or cold beverages.
  
• Stock serving stations or dining areas with food or supplies.
  

Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions)

• Arrange tables or dining areas.
  
• Clean food preparation areas, facilities, or equipment.
  
• Clean food service areas.
  
• Collect dirty dishes or other tableware.
  
• Enforce rules or regulations.
  
• Serve food or beverages.
  

Bar code reader equipment

• Portable bar code scanners

Magnetic stripe readers and encoders

• Credit card processing machines

Point of sale POS terminal

• Point of sale POS terminals

• Point of service workstations

Point of sale POS software

• Advanced Manager's Workstation

• POS software

• Hospitality Control Solutions Point-of-Sale

• Intuit QuickBooks Point of Sale

• MICROS Systems HSI Profits Series

• Point of sale POS software