Server

Job Overview

Server Job Description
We are looking for a Restaurant Server for a upscale-casual French Steakhouse. You’ll be the face of our restaurant and responsible for our customers’ experiences.
Food Server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus and serving food and beverages. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you.
Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. We are open 6 days a week, Tuesday-Sunday for Dinner only with future plans to open for Lunch
Keep in mind that Server duties require working during weekends and holidays.
Responsibilities

• Prepare restaurant tables with special attention to sanitation and order
• Attend to customers upon seating
• Present restaurant menus and help customers select food/beverages
• Take and serve orders
• Answer questions or make recommendations for complementary products
• Collaborate with other restaurant servers and kitchen/bar staff
• Deal with complaints or problems with a positive attitude
• Issue bills and accept payment

Requirements and skills

• Restaurant serving experience
• Basic Wine/Liquor Knowledge
• Ability to work weekends & holidays
• Ability to build relationships with colleagues and customers and ensure mutual satisfaction
• Hands-on experience in cashier duties
• Attention to cleanliness and safety
• Patience and customer-oriented approach
• Excellent people skills with a friendly attitude
• Patient and friendly with demonstrated experience in problem solving
• Responsible and trustworthy

Benefits

• Staff dining discounts at Apéro and sister concepts.
• Consistant well managed scheduling that respects work/life balance
• Access to wine tastings, menu previews, & pre-shift education.
• Growth & Advancement opotunities as the restaurant group expands.
• Supportive ownership and managment that is present, engaged and service driven.
• Paid training and food & wine education.