PM Server

Sage Hospitality•North Bethesda, MD

1d•$4 - $4

About The Position

HELLO BETTY Bethesda is anchored at Pike and Rose where we consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) boasting 138 seats including a 26-seat Tea Room and the patio’s 40-foot Delta Deadrise boat bar consisting of 23 seats which is scheduled to open in mid-late March. Job Overview Under general supervision, provides prompt and courteous food service to restaurant customers. Responsibilities Deliver thoughtful, attentive food and beverage service that creates a welcoming and memorable dining experience for every guest. The Server is responsible for guiding guests through the menu, ensuring accuracy and timing, and maintaining service standards with care and professionalism. You are an ambassador of happiness and hospitality for all guests and associates. ESSENTIAL RESPONSIBILITIES• Showcase an inherent desire to take care of others.• Greet guests warmly and engage with them throughout the dining experience.• Demonstrate strong menu knowledge to guide guests, answer questions, and accommodatepreferences or dietary needs.• Take food and beverage orders accurately and deliver items promptly and correctly.• Maintain attentiveness throughout service, anticipating guest needs and responding with care.• Accurately process guest checks and follow all cash handling and POS procedures.• Maintain cleanliness and organization of service stations, dining areas, and assigned sections.• Complete assigned opening, closing, cleaning, and restocking sidework.• Attend pre-meal and departmental meetings to stay informed on menu offerings, specials, andservice expectations.• Support fellow associates and overall dining room operations with teamwork and urgency.• Respond to guest questions or concerns promptly and professionally, escalating as appropriate.• Present a clean, professional appearance at all times.• Maintain a friendly, cheerful, and courteous demeanor at all times.• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.• All other duties as assigned, requested or deemed necessary by management. BEHAVIORAL FOCUSAt Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality. Associates are expected to embody our values in every interaction:• Serve with Purpose by delivering thoughtful, attentive service and taking pride in caring for guests.• Always Grow by expanding menu knowledge, refining service skills, and learning from feedback.• Give with Heart by supporting fellow associates and contributing to a positive team environment.• Earn Trust by being dependable, honest, and consistent in execution.All associates play an essential role in creating welcoming, inclusive environments where kindness,hospitality, and excellence are felt by guests and teams alike. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Greets and takes food and drink orders from restaurant customers, serving the orders and accommodating special needs/requests.

Requirements

High school diploma or equivalent preferred.
3-4 yrs. previous serving or hospitality experience
Must meet state and federal requirements for serving alcohol.
Knowledge of guest service principles, restaurant server functions, and restaurant operations.
Knowledge of standard cash-handling procedures.
Ability to communicate effectively with guests, associates, and supervisors.
Ability to read and follow service tickets, schedules, and instructions.
Manual coordination to carry trays, handle glassware, and operate POS systems.
Ability to lift, push, pull, and carry up to 50 lbs. regularly.
Frequent bending, stooping, and reaching during service.
Mobility — ability to move up to 300 feet during a shift.
Continuous standing and walking throughout service.
Ability to hear and respond to guests and staff in a noisy environment.
Ability to perform multiple tasks simultaneously and remain organized in high-pressure settings.
Ability to use tact and professionalism when resolving guest service concerns.
Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must have moderate hearing to hear customers, supervisors, and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

Responsibilities

Showcase an inherent desire to take care of others.
Greet guests warmly and engage with them throughout the dining experience.
Demonstrate strong menu knowledge to guide guests, answer questions, and accommodatepreferences or dietary needs.
Take food and beverage orders accurately and deliver items promptly and correctly.
Maintain attentiveness throughout service, anticipating guest needs and responding with care.
Accurately process guest checks and follow all cash handling and POS procedures.
Maintain cleanliness and organization of service stations, dining areas, and assigned sections.
Complete assigned opening, closing, cleaning, and restocking sidework.
Attend pre-meal and departmental meetings to stay informed on menu offerings, specials, andservice expectations.
Support fellow associates and overall dining room operations with teamwork and urgency.
Respond to guest questions or concerns promptly and professionally, escalating as appropriate.
Present a clean, professional appearance at all times.
Maintain a friendly, cheerful, and courteous demeanor at all times.
Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
All other duties as assigned, requested or deemed necessary by management.