Server

Won't Stop Operations•Indianapolis, IN

20h

About The Position

The Won't Stop Hospitality Server is energetic, friendly, prompt, professional and an expert multitasker. Our Servers are the ambassadors of our brand, and they are responsible for providing each guest with a radically different and radically better dining experience. We have high expectations for the Won't Stop Server, and to be successful the right candidate will understand that their role is more than just acting as an order taker. The Server is responsible for guiding an experience and creating a level of warmth with our customer service that matches (or exceeds) the quality of the food. The Won't Stop Hospitality. Server will not only be knowledgeable about the menu and service standards, but will also be educated about pertinent Won't Stop information as directed by Founder Martha Hoover.

Requirements

Minimum 2 years experience working in a full service dining restaurant or similar hospitality setting
Possess or be able to obtain proper licensing and carry on your person for each shift: Liquor License and ATC Certification
Basic wine and spirit knowledge
Liquor License
ATC Certification

Nice To Haves

Experience working with point of sale (POS) systems a plus

Responsibilities

Report to work as scheduled, on time, well groomed and dressed in proper uniform
Perform all Steps of Service as outlined in your training without deviance
Have a keen eye for detail
Maintain high standards for cleanliness
Be a team player with a customer focused mindset
Read your tables and cater your style and speed of service accordingly
Build customer relationships
Adhere to the Won't Stop Hospitality Inc. employee handbook and Martha’s Book of Rules
Advocate for the Patachou brand and its initiatives
Embody an outwardly positive attitude
Practice fluid communication skills, not only with our guests but also with your teammates, management, and BOH
Strong organizational acumen in a fast-paced working environment
Showcase excellent hospitality traits
Quickly be able to adapt to a seasonally changing menu
Have flexible working hours, including day, night, and weekend availability