Reports to: General Manager and Assistant Manager
A server is responsible for delivering 100 % guest satisfaction. A server must understand that everyone in the restaurant is our guest and not just a customer sitting at their table. A server must be knowledgeable and comfortable talking about our food, beer, wine and liquor. The server is directly responsible to deliver a great dining experience. They must own the dining experience and understand that we build our business one guest at a time.
Servers at Maia House are not an order taker, they are gastronomic advisers.
· Provide maximum level of service to the standard.
· Follow service delivery guidelines as outlined in the “training manual”.
· Be fully knowledgeable about our food menu, beer, liquors, and wine program.
· Use sales techniques to enhance the guest dining experience.
· Provide prompt, efficient, and courteous service to our guests.
· Check ID of all patrons that look under the age of 30 that order alcoholic drinks.
· Stock and maintain their tables and area of side work as designated by the shift Capitan.
· Uphold all cash handling procedures and be responsible for cash, gift certificates, credit card receipts, promotional, and voided checks.
· Read, write and speak English. Spanish is encouraged.
· Able to stand for a 10 - 12 hour shifts.
· Able to lift, bend and stoop.
· Consistent cash handling skills.
· Able to work independently.
· Able to work as part of a team for the good of the guest.
· Able to work in a fast-paced, high-pressure environment and continue to smile.
· Management expects servers to have the “will do” attitude.
· Punctuality and respect with all coworkers is essential, especially because of the amount of pressure.
· All restaurant areas must look clean and symmetric.
· All stations must be organized and fully stocked.
· All tables must be clean and organized. Servers must never assume that the busser will do that job. Bussers may be occupied performing other duties at the time.