Server

General Description:

Servers are responsible for serving food and/or beverages to guests in a timely. Servers should have a strong communication and interpersonal skills, attention to detail and the ability to multitask. Provide excellent service in Myron’s venue, Reynolds concession at The Smith Center for Performing Arts, catering events in house and offsite, follow instruction given by the Lead Server and/or Manager. 

Essential Functions:

• Servers must be able to work and be knowledgeable of all venue setups and service needs, which includes working Myron’s, Founders, Mezz Lounge, Ante Rooms, and Catering events (buffets, plated, and tray passes).
• Greet and welcome all guests pleasantly and professionally. 
• Must have the current menu items and prices memorized. Be familiar with the wine list and vintages.
• Have knowledge of food menus in the various venues and quality standards.
• Have knowledge of food and wine pairing and presentation.
• Servers must be able to work independently and together with a team. 
• The server is responsible for placing the orders, delivering, bussing, and finalizing the check. 
• Ensure that all food and drinks are to guest expectations by doing a 2 minute check. 
• Ensure that wine, if ordered, is verified with guests, corked, and offered for the guests' approval.
• Clean spills, broken glass, and debris promptly after incidents.
• Ensure that stations are properly cleaned, stocked and organized. Ensure that linen, silver, condiments are available.
• Complete side work assignments. 
• Performs any general cleaning tasks using standard cleaning products as assigned by the supervisor.
• Keep floors dry and clean to avoid slip/fall accidents. 
• Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills. 
• Must be able to adapt to last-minute changes due to weather and/or diagram changes, including moving tables, chairs, and equipment.
• Must follow safety and sanitation procedures set by the Company and SNHD standards.
• The server is responsible for complying with regulations, adhering to local liquor laws, and verifying customers' age. 
• Servers are responsible for preventing excessive drinking and ensuring their guest safety. This includes not serving alcohol to customers who are visibly intoxicated. 

Founders: Servers are responsible for maintaining the room stocked with savory items, snacks and beverages. Buss the room and replenish as needed. 

Mezz Lounge: Server is responsible for setting the room with food and beverage. Room must be clean, organized and set before opening to the guest. POS cashier experience needed. Food and beverage menu must be memorized to properly describe items and allergens to guest. Food and beverage carts must be brought up and down as needed throughout the shift. 

Ante Rooms: Server is responsible for setting up the Box Room with QR codes and setting up their side station for service. Server is responsible for making the rounds to all boxes and suggesting and upselling beverages for intermission. Server is responsible for closing the check before the show second act begins. Handheld is used to finalized all transactions. 

Catering Events in House: Knowledgeable on the different styles of service such as Buffet, Plated, and Tray pass. Must be able to take direction well and follow through with in the time frame. Must be able to carry oval trays during service with a minimum of 6 covers. Must be able to quickly memorized the food menu day of to properly describe items and allergens to guest. 

Catering Events Offsite: Servers must work independently or as team to gather all product and equipment needed for the event. Knowledgeable on the different styles of service such as Buffet, Plated, and Tray pass. Must be able to take direction well and follow through with in the time frame. Must be able to carry oval trays during service with a minimum of 6 covers. Must be able to quickly memorized the food menu day of to properly describe items and allergens to guest. Must be able to adapt to pushing, pulling, or hand carring equipment and food varying different types of terrain (stairs, grass, asphalt and gravel), must be done in a safe matter.  

Meets the attendance guidelines of the job and adheres to departmental and company policies. Adhere to basic hygiene procedures and grooming standards, demonstrate CALV standards. Control and limit waste. F & B Operations Manager gives any other reasonable request.

• Must demonstrate the company’s core values: PRIDE (People; Respect; Integrity; Diversity; Education)
• Must exemplify the company’s customer service initiative: LEAD WITH PRIDE

Minimum Qualifications:

• A minimum of one (1) year in a high-volume setting is required.
• Work requires at least one (1) year of previous money-handling experience.
• High School degree or equivalent.
• Must be at least 21 years of age or older.
• Must be able to initiate and engage in conversation in a professional and friendly manner.
• Must possess excellent customer service and communication skills.
• Must present a professional and pleasant appearance that guests will find appealing and approachable to engage in conversation.
• Must be able to get along well with co-workers and work as a team.
• Must be willing to participate in ongoing training in the field.
• Must know about current property events, promotions, and attractions.

Licensing and Certification

• Health Card
• Alcohol Awareness Card
• Work Card (Sherrif’s Card)

Physical Demands & Working Conditions:

The following physical demands and working conditions are representative of those encountered while performing the essential functions of this job.  Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. May require weekend and/or evening work.                                          
 

Walking/Standing up to 100% of shift                            

Crouching/Bending/Stooping up to 100% of shift                        

Reaching up to 100% of shift                                                                                                                 

Pushing/Pulling and picking up 50lbs up to 100% of shift

Ability to see up to 100% of shift

Ability to hear up to 100% of shift

Ability to communicate effectively orally and in writing up to 100% of shift

Occasional Travel up to 50% of shift

Occasional Trav

Knowledge, Skills & Abilities:

Knowledge: of liquor brands, beer, wine, champagne, and non-alcoholic beverages, and designated glassware, preparation methods and garnishments.

Skilled: excellent written and oral communication skills must be multi-task oriented, high level of professionalism, calm, and collected under pressure — strong interpersonal and excellent customer service skills. Problem solving. Work requires the ability to count money and provide change accurately. Work requires interactions with customers, the public, and co-workers.

Ability: to adapt to the service flow, attention to detail, creativity and time management. To carry oval trays during catering events with a minimum of 6 covers.