Server Assistant

Sage Hospitality•Savannah, GA

26d•Onsite

About The Position

The Server Assistant is responsible for timely food delivery and ensuring plate presentation and food quality meet the highest possible standards. The role supports restaurant operations by maintaining knowledge of service procedures, seating and station details, menu offerings, beverages, equipment, and point-of-sale systems, while assisting coworkers and other departments to support the overall performance of the department and hotel. The position is with The Emporium Kitchen & Wine Market, located within Perry Lane Hotel in Savannah, Georgia.

Requirements

High school education or equivalent.
At least 3 months of experience in a similar position.
Basic knowledge of restaurant operations.
Ability to communicate in English (speaking, reading, and writing) with guests, coworkers, and management so they understand.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperation, and with minimal supervision.
Ability to lift, push, pull, and carry up to 50 pounds, including serving trays, carts, tables, chairs, and small equipment, for up to 75% of the time.
Ability to balance, stoop, kneel, crouch, crawl, reach, handle, and finger throughout the shift.
Ability to travel up to 300 feet regularly during the shift.
Ability to stand continuously during preparation, service, or expediting.
Ability to see minute objects at arm’s length and read meters and controls.

Responsibilities

Deliver food in a timely manner and ensure plate presentation and food quality meet high standards.
Maintain knowledge of table, seat, and station numbers; room capacity; hours of operation; table setup; and restaurant dress code.
Know and comply with departmental policies and service procedures.
Maintain knowledge of liquor, wine, beer, and non-alcoholic selections, as well as glassware and garnishes.
Maintain knowledge of menu items, prices, preparation methods and times, ingredients, and quality standards for taste, appearance, texture, temperature, portion size, garnish, and presentation.
Comply with state liquor regulations, including restrictions on service to minors and intoxicated persons and regulations concerning drunk driving.
Know how to maintain and use equipment correctly, and use it only as intended.
Maintain knowledge of point-of-sale and manual systems.
Assist other employees and departments to contribute to the overall performance of the department and hotel.