What are the responsibilities and job description for the Bogart's Restaurant - Server position at Red lodge Hospitality?
Our website says it all! (bogarts.FUN)
We think you will agree that we offer the tastiest Mexican fare here in Red Lodge. From pizza to burgers, tacos, burritos, salads, and soups, we need a little help keeping up with the demands placed on a very busy restaurant. If you like to have fun at work, eat well and make a difference in the lives of others...well...you better APPLY right now!
Company Mission: To create great experiences for everyone we meet. To enrich the lives of our staff and guests. To be an integral part of making our community wonderful. To build enduring relationships. To make quality food with real ingredients.
Job Summary: The service staff at Bogart’s is responsible for providing front-line customer service to our guests, both in-person and on the telephone. Servers work closely with host positions, bartenders, kitchen staff, and management to serve food and drinks in a friendly and timely fashion. The duties of the Server are many, including cleaning, setting tables, stocking inventory, and light janitorial duties.
Essential Job Duties: include the following; other duties may be assigned:
- Sincerely welcomes guests immediately upon entering the restaurant or by answering the telephone
- Performs opening and closing duties
- Prepares dining room for guests by cleaning tables and setting condiments, napkins, service plates, utensils, etc.
- Assists team with laundry, silverware roll-ups
- Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies.
- Helps patrons select food and beverages by presenting the menu, offering cocktails and appetizers, suggesting entres, explaining the chef's specialties, identifying appropriate wines, and answering food preparation questions.
- Transmits orders to bar and kitchen by recording patrons' choices; identifying patrons' special dietary needs and special requests.
- Keeps kitchen staff informed by noting the timing of meal progression
- Responds to additional patron requirements by inquiring about needs; observing the dining process.
- Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs.
- Concludes dining experience by acknowledging choice of restaurant; inviting patrons to return.
- Obtains revenues by totaling charges; issuing bills; accepting payments; delivering bills and payments to host; returning change or credit card and signature slips to patrons
- Assists the team in taking telephone To-Go Orders.
- Contributes to team effort by accomplishing related results as needed
Skills and Qualifications: to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.
- Kind, honest and dependable
- Organized and efficient
- Ability to follow written and verbal instructions
Experience/Education Preferred:
- High School diploma or equivalent
- Serving experience preferred
- R.A.S.S. Certificate
- ServSafe Certificate
Physical Demands and Work Environment: 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 essential functions.
Physical Demands: While performing the duties of this job, the employee is regularly required to walk, sit, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms, balance; stoop, talk or hear. The employee must lift and move up to 35 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus. This job also requires the use of stairs frequently.
Work Environment: While performing the duties of this job, the employee is exposed to long periods of standing, walking, and stair climbing.
The nature of the hospitality business requires employees to work weekends, holidays, and late hours.
