Front Server

Carver Road Hospitality•Las Vegas, NV

13h•Onsite

About The Position

The Front Server is responsible for promoting and ensuring guest satisfaction and building guest loyalty through high-quality service. This role requires good station prioritization, the ability to juggle multiple tasks simultaneously, and coordinate the details of their stations, offering a leading role and guidance throughout service to the back server. Additional tasks include taking orders, inquiring about food allergies, providing information about specials, and conducting a complete and timely food and beverage service while monitoring guests' dining experience.

Requirements

Previous server/hospitality experience.
Experience in a high-volume restaurant/ lounge.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Anticipate and accommodate the needs of the guests while providing professional and exceptional service to ensure guest satisfaction.
Maintain general cleanliness of assigned stations and the entire venue.
Presents menus, answers questions and makes suggestions for all food and beverage items.
Informs guests of all food and beverage specials, with pricing.
Be able to perform table side service.
Required to solicit any allergy or dietary restrictions from each guest.
Accurately enter all orders into the POS system and follows proper cash/payment card procedures.
Ensures the timely delivery of all food and beverage to the guests.
Possesses in-depth knowledge of all food and beverage menus and the company.
Serves all alcoholic beverages in accordance with all state regulations and alcohol awareness training standards.
Protects establishment, guests, and employees by adhering to Department of Health and company sanitation standards.
Accurately completes all end-of-shift financial procedures, including tips distribution.
Communicates the needs of the guests to Front-of-House and Back-of-House support staff, managers, and chefs.
Properly sets-up floor and other opening/closing procedures as directed by management.
Performs opening, closing and side-work.
Reports all breakage, damage of equipment or furniture immediately to management.
Attends and participates in daily pre-service meetings.
Updates knowledge by participating in staff training opportunities.
Portrays a positive and professional attitude.
Works as part of a team and provides help and support to all employees.