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Restaurant Server

SUMMARY
Serves meals to patrons in dining establishment by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
o Following specific procedure, checks out bank from Cash Cage, counts bank assuring accuracy, places and locks bank in till. At end of shift/closing, calculates receipts and turns in bank to Cash Cage;
o Opens and closes restaurant following department procedures;
o Presents menu, answers questions, and makes suggestions regarding food and service;
o Enters food orders in POS system cash register, accepts payment and makes change or refers patron to Cashier. Totals bill and accepts payment or refers patron to Cashier;
o If system is down, manually takes orders and calls them to kitchen;
o Observes diners to respond to any additional needs or requests and to determine when meal has been completed. Ie., Refills water, soda, coffee, etc.;
o Assists bussers in clearing tables, removing glassware, plates, silverware, napkins, etc from tables after meals. Wipes down tabletops and chairs with damp cloth and properly reset tables;
o Ladles soup, tosses salads, brews coffee, and performs other services as determined by establishment's size and practices;
o Fills and replenishes condiments in exposed areas and keeps all surfaces around exposed areas wiped down;
o Fills taste cups with creamers and places them in reach-in refrigerator;
o Clears and resets counters or tables at conclusion of each course;
o Keeps wait station area clean and restocked;
o Immediately and before reporting to work, reports personal illness with any flu-like symptoms or a disease that can be transferred through food to the department manager;
o Practices proper hand washing at all times;
o Performs specific daily and weekly cleaning duties;
o Other duties may be assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or
Experience:
High school diploma or general education degree (GED).
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as adding, subtracting and discounts.
REASONING ABILITY:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS:
Food Handlers law requires food handlers to be free of any disease that can be transferred through food. Current Health Card, Tips Card within sixty (60) days of employment if deemed necessary for your position.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to extreme heat with room temperature, confection ovens, cook tops, buffet tables, boiling water, steam, and hot oil. In addition, the employee continuously works around hazardous kitchen utensils such as knives and meat slicers. The employee is frequently exposed to wet floors and/or humid conditions. The noise level in the work environment is usually moderate to loud.


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