Server

We are seeking candidates able to work at our Atlantic City  outpost.

Submit your resume to join our team as  Server .

JOB OVERVIEW :

The Server is responsible for providing outstanding service. The Server must assist the captain in all aspects of guest service. The Server must be a strong team player, and must have extensive wine and beverage knowledge. A Server must carry him or herself in a friendly, informative and helpful manner and posses a great service disposition.

REPORTS TO :   Restaurant Manager

DEPARTMENT :   Food and Beverage

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all policies / service procedures / standards.
• Arrive to work on time, as scheduled, with all necessary equipment, supplies and properly attired (or Uniformed) to begin work according to company standards
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Work on floor taking food and beverage orders
• Work on the gueridon
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Recite specials clearly at table
• Present and explain gratis offerings
• Display Langoustine at table
• Take and prepare dessert orders
• Complete all assigned side work and check all tables for proper set up
• Polish glassware
• Work cohesively with co-workers as part of a team
• Perform job functions with attention to detail, speed, and accuracy
• Be a clear thinker, remaining calm and resolving problems using good judgments
• Prepare checks and all closing paperwork in an organized manner
• Adhere to payment, cash handling and credit policies / procedures.
• Work Catering parties
• Attend daily Pre-Shift meeting
• Assist Maitre D answering phones
• Assist Maitre D seating guests
• Maintain complete knowledge of :
• table / seat / station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.
• all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
• the particular characteristics and description of every wine / champagne by the glass and major wines on the wine list.
• all menu items, prices, preparation method / time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
• O.S. and manual systems.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

QUALIFICATIONS

Essential :

PHYSICAL ABILITIES

Essential :