Restaurant Server (Part-Time)

Sage Hospitality•Denver, CO

17h•$19 - $35•Onsite

About The Position

Servers provide friendly, attentive, and efficient food and beverage service while creating a positive, memorable guest experience. They maintain service, cleanliness, professionalism, and teamwork standards while supporting restaurant operations. This is a part-time dual-role position with a secondary assignment in the Banquets Department. The successful candidate will be cross-trained in restaurant and banquet operations and may be scheduled in either area according to business and operational needs. Banquet work can include preparing event spaces, serving guests, and setting up and breaking down events. The listed rate is $19.29 per hour plus tips; the salary range is $19.29–$35.00 per hour. The position is based at Degree Brewpub, a hospitality and learning environment where MSU Denver hospitality students train alongside professional restaurateurs.

Requirements

High school education or equivalent.
At least six months of experience in a similar position.
At least one year of previous serving or hospitality experience.
Flexible availability, including mornings, afternoons, evenings, weekends, and holidays; schedules and assignments may vary with operational needs.
Willingness to work in either the restaurant or Banquets Department as scheduled.
Friendly, positive, professional attitude and commitment to exceptional guest service.
Effective, professional communication with guests, coworkers, and management; English proficiency in speaking and writing.
Teamwork and willingness to support coworkers and other operational areas.
Cleanliness, organization, and attention to detail.
Ability to remain calm, professional, and efficient in a fast-paced environment.
Reliability and flexibility, and ability to follow policies, procedures, service standards, and food safety guidelines.
Basic knowledge of customer service, food service functions, and restaurant and kitchen operations.
Understanding of standard cash-handling procedures.
Ability to review guest checks, computer printouts, written instructions, and service materials while remaining aware of the surrounding environment.
Ability to operate point-of-sale systems and other restaurant equipment as required.
Ability to perform restaurant and banquet setup, service, breakdown, and cleanup duties safely and efficiently.
Ability to meet the physical demands of the role, including extended standing and walking, reaching, bending, grasping, and carrying trays or other items containing food and beverages.
Ability to lift, push, pull, and carry up to 50 pounds, including trays, carts, tables, chairs, and small equipment, up to 75% of the time.
Ability to perform balancing, stooping, kneeling, crouching, crawling, reaching, handling, and fingering throughout the shift; travel up to 300 feet regularly; and stand continuously during preparation and service.
Moderate hearing, excellent vision, and moderate comprehension and literacy to hear and communicate with others, check food presentation, read records, and understand special requests.
Ability to multitask, follow verbal and written instructions, communicate verbally and in writing, and maintain organization and attention to detail in crowded, noisy situations.
Tact and understanding when addressing customer-service problems, including stressful or highly emotional situations.

Responsibilities

Greet and serve guests in a friendly, professional, and timely manner.
Provide food and beverage service according to established policies, procedures, and service standards.
Maintain a positive and welcoming attitude with guests and coworkers.
Set tables correctly and uniformly according to established standards.
Keep service stations, kitchen areas, and storage areas neat, clean, and organized.
Complete assigned opening, setup, service, side work, and closing duties, following checklists.
Communicate guest needs, concerns, and operational issues to the Manager on Duty or Shift Lead.
Assist coworkers and collaborate to support efficient service.
Attend pre-shift meetings and stay informed about daily operations, menu items, service expectations, and guest needs.
Follow food safety, sanitation, cleanliness, and company policies and procedures.
Assist with buffet breakdown, special food service areas, and other assigned service duties.
Set up and tear down assigned services and event spaces.
Set banquet tables, chairs, linens, place settings, and other event materials according to specifications.
Assist with buffet and food service setup and breakdown, and provide food and beverage service at banquet events.
Greet and assist banquet guests professionally and maintain cleanliness and organization in event areas.
Clean up and store banquet equipment and supplies properly.
Support Banquets and Management teams with assigned event duties and coordinate with other departments.
Maintain a professional appearance and provide attentive, courteous service throughout the guest experience.

Benefits

40% restaurant discount while on duty (food only).
Employee referral program offering $500 to $1,000 depending on position.
Free monthly RTD EcoPass.
Free onsite parking.
Discounted deals on furniture, electronics, cell phone plans, flowers, restaurants, and other items through Sage Savings Spot.
Discounted hotel rates at Marriott/Starwood and Sage-managed hotels and restaurants.
Medical, dental, vision, 401(k), and flexible spending account for full-time employees.
Paid vacation, sick days, and holidays for full-time employees.
Paid sick time for part-time employees.
Eligibility to participate in the company 401(k) program with employer matching for part-time employees.
Work environment that encourages individuality, recognition, growth, and development.