SERVER/SALES - Zea Rotisserie and Bar/Taste Buds Management

• Serve all guests with interest, speed, and attention to detail according to our service standards.
• Ensure timely delivery of food and drink orders quickly and courteously to guest.
• Be prepared to supply guests with information about your restaurant and the company.
• All servers are assigned opening, running, shift change and closing duties (side work). Depending on the situation, side work may be assigned by station, shift, etc.
• Duties are distributed and assigned by management of shift leaders.
• Depending upon the situation, side work may be assigned by station, shift, etc.
• Side work duties will be posted. All servers are responsible for reading and completing side work.
• All opening, running, shift change and closing side work must be checked by a manager or shift leader.
• Never complain about the guests.
• Never discuss tips or tip share.
• Be professional, it takes skill and understanding.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust and focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud.

The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area.

Floors are hard surfaces changing from tile to wood to carpet. An employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.

Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in Physical
Demands.

Lighting varies from dim in the dining areas to bright in kitchen production areas.

Employees may encounter food allergens such as nuts, tree nuts, fish, shellfish, milk, eggs, wheat, and soy.

Employees must follow all drug, alcohol, and smoking policies.