Server

MSBC Server Responsibilities

TITLE: SERVER

REPORTS TO: FOH SUPERVISOR > GENERAL MANAGER

REQUIREMENTS:

• Must be able to work as a team player with foh staff & kitchen personnel.
• Health Card - Obtain a Mon County Food Handlers card before or by 7 days after beginning employment.

REQUEST OFF/CALL OFF POLICY:

• Tardiness - Always reach out to the scheduled supervisor for your shift in the event that you are going to be late.
• Request offs must be entered into the system at least two weeks in advance. Requests entered before two weeks may not be honored, Reach out to the scheduling supervisor if there are extenuating circumstances.
• Call Offs will be made to the Supervisor on Duty for your scheduled shift - at least 3 hours prior to the start of the shift, unless it is an emergency. Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, so make sure any shift changes are traded in Schedulefly & approved by a manager.

JOB DESCRIPTION/EXPECTATIONS:

• Must complete and pass the course to hold a Harrison County Health Card.
• Warmly welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them. Acknowledge all tables within 2 minutes of being sat, let everyone know you’ve checked in by dropping straws or beverage napkins.
• Keep your assigned section cleaned and fully stocked throughout the shift.
• Promote, work, and act in a manner consistent with the mission of MSBC.
• Maintain a clean and professional appearance in accordance to our dress code outlined in the employee handbook, including the visible appearance of MSBC apparel.
• Inform guests of specials and menu changes, including Food/Drink Specials and 86 items. Must be knowledgeable of our full menu and special offerings.
• Be sure to ID any guest who looks younger than 40. If a guest does not have their ID they CAN NOT be served. If any ID looks questionable ask a supervisor or the CSM for a second opinion. Make sure guests are not being overserved. If you think a guest is intoxicated follow the proper steps in your guide to responsible alcohol service.
• Make recommendations you genuinely feel your guests will enjoy by utilizing knowledge of the menu.
• Answer questions about our food, beverages and other MSBC functions and services. Offer to all customers beverages, appetizers, salads, entrees, side options, desserts, side sauces, and upsells.
• Take accurate food and beverage orders from guests. Be able to enter orders in our point-of-sale system in order to accurately convey them to the kitchen and bar. This includes any special or dietary requests.
• Take any allergy or food sensitivity a guest informs you about as a priority. Any allergy or sensitivity should be communicated to the kitchen verbally and on the ticket itself.
• Utilize table numbers with every table so that any member of the FOH team can run food as it becomes available.
• Check that food has been prepared correctly and is not cold or burnt. Double check and bag to-go orders before giving them to the customer.
• Deliver food and beverages from kitchen and bar to guests in a timely manner. Make sure no food has been sitting longer than 2-3 minutes upon readiness.
• Perform all tasks outlined in the checklist at the start and end of each shift, including any additional side work requested by supervisors.
• Maintain a clean work environment. Ensure that all dining surfaces and the surrounding area are free of debris and all cleaning equipment is out of guests’ view.
• Monitor and observe guests’ dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Alert supervisors to ANY issues, no matter how small it may seem.
• Prepare the final bill, present the check to the guest, accept payment, process credit card charges or make change. Must be able to split guests bills as necessary and make change via a bank containing at least $40-50 in petty cash.
• Be ready and willing to assist fellow servers and FOH staff as situations arise.
• Be ready and willing to assist bussers with clearing and resetting tables, including pre-bussing every table.
• Thank guests for their visit and invite them to return.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Maintain a safe environment for all coworkers and customers.

Job Types: Full-time, Part-time

Pay: $2.62 - $4.50 per hour

Expected hours: No more than 40 per week

Benefits:

• Employee discount
• Flexible schedule
• Food provided
• Health insurance

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekends as needed

People with a criminal record are encouraged to apply

Experience:

• Restaurant experience: 1 year (Preferred)

Ability to Commute:

• Morgantown, WV 26505 (Required)

Work Location: In person

Salary : $3 - $5