Server

BHC•Clinton Township, MI

41d•Onsite

About The Position

As the primary point of contact for guest interactions in the dining room, the Server at Sorelle, is responsible for selling & serving food & beverages using their knowledge, hospitality, and service skills. Must be pleasant, conscientious, and professional with excellent knowledge of food & alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. ESSENTIAL JOB FUNCTIONS: (Includes but is not limited to the following duties. Other duties may be assigned): Understand and perform job duties to the expectations of Sorelle and BHC. And the restaurant Service, Food, Beverage, and Wine manuals. Perform all side work applicable to assigned station. Participate in Pre-Shift meetings and learn new menu items. Welcome all guests and ensure guests receive responsive, professional and gracious service at all times. Describes dinner features as needed, including menu changes and daily additions. Assisting the kitchen in expediting the service process to maintain the flow of service throughout the dining room. Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have. Liaise with support staff to always ensure communication about wants and needs of guests. Understand the order taken and any changes in the menu, dietary restrictions, food allergies, etc. Aware of all upcoming orders and status of tables expecting food. Always uses position numbers and proper spiels. Sells and serves food and beverages. After serving each course, monitors guests for satisfaction. Oversees table maintenance, coordinates service at the table with fellow team members. Works with Bussers in clearing and re-setting tables. Works with Bussers in keeping service stations stocked with silverware, glassware, share plates, bread plates, placemats, condiments, sugar, coffee, tea, etc. Makes sure that the guest’s check is accurate and presented promptly with a “thank you”. Ensures that change or charge slip is returned to the guest in a timely manner. Ensure that all food and products are consistently prepared and served according to the restaurant’s standards. Maintain a clean, safe environment at all times in the Dining Room and all service stations. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests. SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Must have complete knowledge of POS system. Knowledge of the appropriate table settings and service ware. Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties. Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual. Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual. Further duties not currently listed in this outline may be added at the manager’s discretion.

Requirements

Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Must have complete knowledge of POS system.
Knowledge of the appropriate table settings and service ware.
Ability to describe all menu items, prices and methods of preparation.
Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
2-4 years of fine dining service experience.
Knowledge of service and food and beverage, and thorough knowledge of fine dining, service procedures, and functions.
Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
Extensive food and wine knowledge.
Must be minimum age to serve alcohol.
High school or equivalent education required.
Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment.
Possess excellent basic math skills and can operate a cash register POS system and Microsoft based computer systems.
Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
Responsive to constructive feedback from Chefs, Managers, or staff.

Responsibilities

Understand and perform job duties to the expectations of Sorelle and BHC.
Perform all side work applicable to assigned station.
Participate in Pre-Shift meetings and learn new menu items.
Welcome all guests and ensure guests receive responsive, professional and gracious service at all times.
Describes dinner features as needed, including menu changes and daily additions.
Assisting the kitchen in expediting the service process to maintain the flow of service throughout the dining room.
Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have.
Liaise with support staff to always ensure communication about wants and needs of guests.
Understand the order taken and any changes in the menu, dietary restrictions, food allergies, etc.
Aware of all upcoming orders and status of tables expecting food.
Always uses position numbers and proper spiels.
Sells and serves food and beverages.
After serving each course, monitors guests for satisfaction.
Oversees table maintenance, coordinates service at the table with fellow team members.
Works with Bussers in clearing and re-setting tables.
Works with Bussers in keeping service stations stocked with silverware, glassware, share plates, bread plates, placemats, condiments, sugar, coffee, tea, etc.
Makes sure that the guest’s check is accurate and presented promptly with a “thank you”.
Ensures that change or charge slip is returned to the guest in a timely manner.
Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
Maintain a clean, safe environment at all times in the Dining Room and all service stations.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.