DUTIES AND RESPONSIBILITIES:

• Greets patrons upon arrival; assists with seating as needed.
• Presents menus/wine lists to patrons and guides them through the menu.
• Takes food and beverage orders accurately and courteously; responds to patrons’ questions regarding food and beverage items.
• Opens/presents/pours wines and champagnes in a professional manner as needed.
• Accurately enters orders for food and beverage items in a timely manner; coordinates with kitchen staff to clarify any allergy needs and requests.
• Maintains complete knowledge of and strictly abides by state liquor regulations; verifies legal drinking age of patrons as needed.
• Reviews food order for accuracy and presentation prior to delivering to patron; coordinates with kitchen staff to rectify any deficiencies.
• Refills patrons’ beverages consistently as needed; monitors patrons during meals to provide for all needs.
• Suggests desserts to patrons at completion of meal; accurately takes and delivers dessert orders.
• Delivers ticket to patrons upon meal completion.
• Handles purchasing transactions, which include operating cash register and accounting of daily sales.
• Receives payment from patrons; makes change as needed; issues receipts.
• Clears and resets tables as needed.
• Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
• Maintains cleanliness and sanitation at all times; performs closing clean-up duties.
• Resolves patron problems/complaints; utilizes own best judgement in resolving issues or refers to management as needed.
• Answers phone in a courteous and timely manner.
• Assists other staff members as needed to ensure optimum service to all patrons.
• Completes all necessary paperwork; maintains files and records.

• Performs other related duties as assigned by management.
• Works well with teammates from fellow serving, support, and kitchen staff.

QUALIFICATIONS: 

• Previous experience in a fine dining restaurant setting preferred. (2-3) years
• Thorough knowledge of state liquor regulations; ability to identify when a patron 

     has had his/her alcohol limit.

• Strong organizational skills; ability to manage priorities and workflow
• Versatility, flexibility, and a willingness to work within constantly changing 

     priorities with enthusiasm

• Excellent customer service skills
• Good judgement with the ability to make timely and sound decisions
• Creative, flexible, and innovative team player
• Bilingual skills a plus.
• Professional appearance and demeanor
• Ability to effectively communicate with people at all levels and from various 

     backgrounds.

COMPETENCIES:   

• Problem Solving --Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. 
• Customer Service-- Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Interpersonal Skills- -Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. 
• Oral Communication-- Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings. 
• Teamwork-- Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. 
• Leadership-- Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
• Strategic Thinking— Develops strategies to effectively communicate with teammates and management to bring a great experience for the guests.
• Judgment-- Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
• Motivation-- Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
• Professionalism-- Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. 
• Adaptability-- Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality-- Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time. 
• Dependability-- Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.