Server Assistant

Fat Calf Brasserie•Shreveport, LA

10h•Onsite

About The Position

A Server Assistant is an energetic, customer service orientated individual with a passion for delivering amazing service. Server Assistants are responsible for serving food to guests, clearing tables and other areas of dirty glassware, flatware, dishes, and other serving supplies, re-setting tables as they turn. Communicating with co-workers is a must, and otherwise supporting Front of House staff as needed. Assist with maintenance and cleaning of restaurant (including restrooms) and grounds, equipment and supplies, ensuring compliance with regulations and procedures related to safety, health standards, Fat Calf Brasserie policies and procedures.

Requirements

Previous restaurant experience required, fine dining preferred.
Ability to work flexible schedule, including nights, weekends, and some holidays.
Ability to stand, walk, and carry food trays for prolonged periods of time.
Possess the ability to multi-task and manage stressful circumstances associated with a fast-paced work environment.
Able to lift, carry, or pull objects that may be heavy.
Knowledge and understanding of steps of service in a fine dining establishment.
Able to prioritize, organize, and manage multiple tasks.
Strong communication and interpersonal skills to interact with customers, vendors, and coworkers in a professional manner.

Responsibilities

Delivering food to guests at the proper table at the proper time, quickly and efficiently and in a friendly, professional and knowledgeable way.
Interact with customers and vendors to develop and maintain a favorable public image.
Provide excellent customer service to guests.
Greet and serve guests in a positive and friendly way.
Greet everyone who visits Fat Calf Brasserie with a hello and a goodbye.
Treat everyone like a special guest.
Interact with guests to develop and maintain a favorable public image.
Answer questions and educate guests about Fat Calf Brasserie, our cocktails & wines, and our menu as well as the history and culture around Fat Calf Brasserie in general.
Learn and promote Fat Calf Brasserie’s cocktail, wine and food menu, including nightly specials.
Assist with inventory procedures.
Alert Supervisor about shortages or discrepancies.
Ensure the dining room, tables, chairs, bar area, counters, sinks, shelving and storage areas are clean, orderly, and complies with established sanitation standards, personal hygiene, and health standards at all times.
Clean spills, re-stock and wipe dowd tables, chairs, sweep floors, clean windows and window seals, etc.
Inspect supplies, equipment, and work areas for cleanliness and functionality.
Make recommendations for maintenance, repair and upkeep of the restaurant and its equipment to supervisor.
Clear and clean tables and bring all dirty dishes, glassware and utensils tokitchen for cleaning.
Stock supplies such as napkins, utensils, condiments and other dining room needs.
Polish flatware, glassware, and other dinnerware, as needed.
Fold and stuff linens nightly.
Complete assigned tasks and assist with additional duties and tasks as required by supervisor.
Assist with set up, break down and restocking, tables, & patio area before, during, and after service.
Clean & stock bathrooms before and after service. Inspect same throughout service to ensure cleanliness and adequate stock of necessities.
Maintain outside dining areas, walk-way and parking lot, free from garbage & debris.
Prepare for and assist with Special Event setup including live music, large parties, private parties, monthly specials, food pairings etc.
Comply with health, sanitation, and safety regulations, policies, and procedures.
Keep abreast of policies and procedures and current developments in local, state, and federal laws applicable to food service, safe food handling, and health standards etc.
Attend staff meetings and other functions as required.
Report all equipment problems, bar maintenance issues, violations or substandard practices to your supervisor immediately upon encountering a problem.
Demonstrate ability to learn our service methodology, including but not limited to knowing table and seat numbers.
Take pro-active view to delivering excellent service throughout the shift.