DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager 
STATUS: Non-Exempt

POSITION SUMMARY:

The Server Assistant is the Server’s right hand. Server Assistants must be acutely in tune to the flow of service within their station and know where in the cycle each table falls. The Server Assistant welcomes and accommodates guest’s needs and is responsible for set up, service, and clean-up of appropriate service items according to company standards and safety and sanitation policies. Must be in constant communication with the Server, be a graceful presence at the table, and have an eye for detail.

RESPONSIBILITIES:

• Assists Servers and Hosts in properly serving food and beverages when requested.
• Responsible for water service and maintenance of water levels throughout the meal.
• At the appropriate time, clears, cleans and resets tables with service wares in keeping with company and proper sanitation standards to ensure they are ready for the next guest.
• Responsible for crumbing tables, as directed by the Server.
• Transports dirty tableware from the dining room to the dish drop area and sorts accordingly.
• Maintains stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments. Wipes down booths and chairs. Moves tables and chairs and clean floors as necessary.
• Folds napkins, polishes silver, and replenishes condiments. Maintains an organized and fully stocked side-stand within each shift.
• Ensures the dining room, waiting and service area are clean, stocked and visually appealing.
• Responds immediately and graciously to guest service issues and reports the situation to the appropriate Server or Manager on Duty.
• Maintains an acceptable appearance for station and surrounding area.

• Responsible for special cleaning projects i.e., dusting, polishing, scrubbing walls, as determined by weekly needs.
• Additional tasks and responsibilities may be assigned at the discretion of the Manager.
• Maintains communication and teamwork with all co-workers and supervisors.
• Conducts oneself in a professional manner with the awareness that all actions and communications are within guest view.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to think and communicate clearly in high pressure situations.
• Ability to move quickly and gracefully throughout the dining room.
• Growing knowledge of the restaurant’s menu, ingredients and cooking techniques. Knowledge of all glassware types.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Ability to maintain excellent attendance and punctuality.

EXPERIENCE:

• Previous restaurant serving and/or customer service experience.

PHYSICAL DEMANDS:

• Ability to walk and stand throughout an eight-hour shift.
• Ability to lift, balance and carry large, oval dining room service trays.
• Must be able to lift, push, pull and move up to 40lbs.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

• Closed toe, non-canvas and non-skid soled shoes.

This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.