Server - Black Bear Diner

The overall responsibility of a Server at Black Bear Diner is to provide the guests with a great experience, in ways that are consistent with Diner Management. The Server accomplishes this by providing fast and friendly guest service, ensuring food is delivered in a timely and accurate manner. The Server also ensures front of the house operational details are in place to include, but not limited to, proper housekeeping, side work, clean as you go and other operations details needed for a smooth shift. A Server is the face of the Black Bear Diner brand and should always present a positive, clean and friendly image.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include, but not limited to the following:

GUESTS SERVICE

Demonstrate Cabin Hospitality to guests, team members and vendors. Servers work in every aspect of guest service. In the absence of a Host, Cash or Busser, they greet guests that arrive, help seat them, and provide menus. They assist guests with making food choices and take their orders to the kitchen team and work expo They also deliver food to the guest’s stable when it’s ready and make sure that guests have a quality dining experience through the whole process. Work on floor monitoring guest satisfaction, partnering with the team, and filling in as needed, during peak hours. Ensure that guests receive a “Paws-itive experience that complies with Black Bear Diner standards.

Partner with Management Team

• It is the responsibility of the Server to resolve any guest issues. If issues cannot be resolved, they should speak with the Manager on Duty (GM, Assistant Manager or Server Lead) to ensure a positive outcome is reached.
• Ensure that food safety practices comply with Black Bear Diner standards as well as local Health Department regulations.
• Protect cash and all other company assets by adhering to company control procedures. Ex: comp/void audits, cash handling procedures.
• Maintain company housekeeping standards.
• Ensure the diner follows all other regulatory agencies related to worker safety, alcoholic beverage sales, etc.
• Knowledge of company protocol with team member conflicts.
• Understands the company reporting procedures.

Culture

• The server is responsible for role modeling the Black Bear Diner culture, Vision & Values and standard operating procedures of the diner.
• This includes establishing sanitation and safety expectations.
• Servers often help other servers with questions and provide assistance as needed.
• Servers ensure that they that promote efficiency and high morale, while complying with all appropriate employment regulations.
• Ensure that food plated and served according to company standards.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

Education and/or experience:

High School or GED preferred. Previous restaurant experience desirable. No one under the age of 18 is allowed to be a Server (age may be older if serving alcohol).

Communication skills:

Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.

Reasoning ability:

To be able to solve problems and deal with a variety of complex issues that is common in the Food service business. Must be able to exercise sound judgment in considering course of action.

Flexibility:

Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day.

Leadership:

Understanding of effective practices in dealing with guests, exhibiting a positive and professional appearance, demeanor, and dynamic energy.

Computer skills:

Proficient in computer based programs systems.

APPEARANCE/UNIFORM:

Complies with all company standards related to appearance and uniform standards.

WORK CONDITIONS:

Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business.

PHYSICAL DEMAND REQUIREMENTS:

Minimum qualifications needed to perform essential job functions. Must be capable of exerting up to 60 pounds of force occasionally or frequently, and/or up to 60 pounds of force constantly to move objects.

Visual and Auditory sense required.

Consistently:

•Carries products/boxes and miscellaneous weighing no more than 60 pounds.

•Operates cash registers, calculators, computers, mail and product.

•Kneels to utilize proper lifting procedures

•Lifts for product preparation, stocking and inventory.

•Pushes to open and close door to coolers and freezers.

•Reaches for product preparation and serving customers and for training.

•Stands during serving guests and training.

•Frequently stoops to pick up supplies and trash.

WORK ENVIRONMENT:

Machines, devices, tools, etc. used in job performance and the conditions in which the job is accomplished.

EQUIPMENT:

Walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils.

ENVIRONMENTAL CONDITIONS

The team member is subject to inside environmental conditions; protection from weather conditions, but not necessarily from temperature changes. Subject to:

•Both environmental conditions; work activities occur both inside and outside.

•Extreme cold temperature below 32 degrees for periods of time.

•Exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

• One or more of the following conditions: fumes, odors, dust, mists, gases or poor ventilation.

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