Server

Sava’s•Ann Arbor, MI

1h•Onsite

About The Position

A Sava’s Server is responsible for much more than taking orders. Our Servers are hosts, guides, salespeople, problem-solvers, and ambassadors of Sava’s hospitality. The Server owns the guest experience from the moment the table is greeted until the final goodbye. Successful Servers combine warmth with strong menu knowledge, situational awareness, urgency, organization, salesmanship, and attention to detail. Our expectation is to provide hospitality that feels genuine and relaxed while executing service at a consistently high level.

Requirements

Be 18 years of age or older due to alcohol service responsibilities.
Maintain reliable and punctual attendance.
Have reliable transportation or a dependable way to arrive for every scheduled shift.
Be available to work a flexible restaurant schedule including evenings, weekends, holidays, football weekends, special events, and high-volume periods.
Demonstrate professional, confident, and polished communication.
Be comfortable interacting with a wide variety of guests.
Be able to work effectively in a fast-paced, high-volume restaurant.
Maintain composure and professionalism under pressure.
Be willing to receive coaching and immediately apply feedback.
Demonstrate a team-first attitude.
Previous full-service restaurant experience is preferred.
Develop and maintain strong knowledge of current Sava’s food menu, ingredients, preparation methods, allergens, modifications, daily features and 86'd items, cocktails, spirits, beer, wine, non-alcoholic beverages, desserts, seasonal menu changes, and appropriate food and beverage pairings.
Describe menu items clearly and confidently without relying entirely on written materials.
Demonstrate proficiency in table numbers, restaurant sections, seat numbers and positions, proper order entry, course timing, food running, beverage service, water service, table maintenance, pre-bussing, marking tables for upcoming courses, proper silverware and glassware placement, two-bite checkbacks, guest recovery, payment processing, opening and closing procedures, side work, and service station organization.
Understand the entire guest journey, not simply their individual transactions.
Create genuine guest connections while remaining professional.
Scan section and surrounding restaurant continuously.
Move with purpose while maintaining composure.
Guide guests through the menu and make thoughtful recommendations.
Communicate immediately regarding allergies, guest concerns, incorrect orders, delayed food, low products, 86'd items, special requests, payment issues, and safety concerns.
Run food for other sections.
Respond when the kitchen calls for “Hands.”
Help clear and reset tables.
Support the host team.
Support bartenders.
Support the Support Team.
Polish and stock during downtime.
Help maintain common service areas.
Maintain water levels, clean tabletop presentation, proper silverware, proper glassware, timely clearing, appropriate markings, clean chairs and surrounding areas, proper pacing between courses.
Maintain a clean and professional appearance.
Follow uniform and grooming standards.
Arrive prepared for pre-shift.
Participate actively in education and training.
Review menu changes and 86'd items before service.
Maintain respectful communication with coworkers.
Keep personal phones away during active service except when authorized.
Avoid gossip, disruptive behavior, and negativity.
Maintain guest confidentiality and professionalism.
Follow leadership and chef direction during service.
Remain productive during slower periods.
Stand and walk for extended periods throughout a shift.
Frequently bend, reach, twist, and navigate the dining room.
Safely carry trays, plates, glassware, beverages, and restaurant supplies.
Lift and carry approximately 25 to 40 pounds when necessary.
Safely navigate crowded dining rooms, stairs, kitchen areas, and service stations.
Work around hot food, glassware, cleaning products, and potentially slippery surfaces.
Demonstrate hospitality, confidence, curiosity, discernment, humility, urgency, ownership, and coachability.

Nice To Haves

Experience in a high-volume, upscale-casual, or elevated hospitality environment is a plus.
Candidates without extensive serving experience may still be considered based on hospitality experience, menu knowledge, communication skills, coachability, work ethic, professional presentation, and previous performance within Sava’s.
Current Sava’s Support Team Members who have demonstrated readiness may be considered for our Support-to-Server Pathway.
Shadow shifts
Follow shifts
Lead training shifts
Menu education
Food testing
Beverage education
Allergy education
Service standards testing
POS training
Table and seat number testing
Written quizzes
Final certification

Responsibilities

Welcome every table warmly and professionally.
Establish a genuine connection with guests.
Greet newly seated guests promptly.
Guide guests confidently through the Sava’s food and beverage experience.
Read the table and adjust service style appropriately.
Anticipate guest needs rather than waiting to be asked.
Perform appropriate checkbacks after food is delivered.
Resolve small concerns immediately and involve a manager whenever additional support is needed.
Thank guests sincerely and invite them to return.
Maintain strong working knowledge of current food menu, ingredients, preparation methods, allergens, modifications, daily features, cocktails, spirits, beer, wine, non-alcoholic beverages, desserts, and seasonal menu changes.
Never guess about an ingredient or allergy; when uncertain, ask a chef or manager.
Confidently recommend cocktails, wine, appetizers, shareable dishes, entrées, side dishes, desserts, and after-dinner beverages.
Execute Sava’s established service standards, including prompt table greetings, beverage service, accurate order entry, allergy communication, proper coursing, table maintenance, water maintenance, food presentation, checkbacks, clearing and resetting, dessert and final beverage presentations, accurate payment processing, and warm guest farewells.
Continuously scan their section and surrounding areas.
Maintain clean and organized tables.
Remove unnecessary glassware and dishes.
Monitor water levels.
Maintain silverware and appropriate markings.
Keep chairs and tabletop presentation aligned.
Communicate with Support Team Members rather than depending entirely on them.
Pre-bus continuously.
Maintain awareness of ticket times.
Keep managers informed of potential guest concerns.
Run food for other sections.
Respond when the kitchen calls for “Hands.”
Assist with clearing and resetting tables.
Help polish and stock during downtime.
Support bartenders, hosts, Support Team Members, and fellow Servers.
Communicate respectfully with culinary team members.
Complete assigned opening and closing responsibilities.
Maintain organized service stations and server alleys.
Take opportunities to improve a guest's experience.
Arrive on time, properly groomed, and in complete uniform.
Be prepared for pre-shift.
Be ready to participate.
Be knowledgeable about current menu updates and 86'd items.
Avoid personal conversations, phones, negative attitudes, gossip, and behavior that distracts from the guest experience during service.
Make guests feel recognized.
Control the pace of their section.
Sell confidently without sounding scripted.
Notice empty glasses and unfinished details.
Communicate before problems escalate.
Remain composed when business increases.
Help teammates without being asked.
Take coaching well.
Understand that consistency builds trust.
Keep tables clean, organized, maintained, and properly marked.
Guide the guest rather than simply process their order.
Communicate allergies, delays, low products, mistakes, and guest concerns immediately.
Understand that restaurant success comes first.
Do the right thing even when nobody is watching.
Create genuine guest connections while remaining professional.
Scan section and surrounding restaurant continuously.
Move with purpose while maintaining composure.
Guide guests through the menu and make thoughtful recommendations.
Communicate immediately regarding allergies, guest concerns, incorrect orders, delayed food, low products, 86'd items, special requests, payment issues, and safety concerns.
Support the host team, bartenders, and Support Team.
Help maintain common service areas.
Maintain water levels, clean tabletop presentation, proper silverware, proper glassware, timely clearing, appropriate markings, clean chairs and surrounding areas, proper pacing between courses.
Maintain a clean and professional appearance.
Follow uniform and grooming standards.
Participate actively in education and training.
Review menu changes and 86'd items before service.
Maintain respectful communication with coworkers.
Keep personal phones away during active service except when authorized.
Avoid gossip, disruptive behavior, and negativity.
Maintain guest confidentiality and professionalism.
Follow leadership and chef direction during service.
Remain productive during slower periods.
Successfully complete Sava’s Server training before independently taking a section.
Create the experience guests remember.