Maintain complete knowledge of and comply with all resturant policies/service procedures/standards. 

Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 

Always maintain positive guest relations. 

Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 

Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the restaurant. 

Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 

Maintain complete knowledge of designated glassware and garnishes for each drink. 

Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 

Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of restaurant. 

Maintain complete knowledge of Point of Sale and manual systems. 

Complete opening side duties and closing duties. 

Inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies. 

Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques. 

Input orders into system and ensure transmission is verified by Bartender/Kitchen. 

Legibly document orders when system is down and distribute orders to respective personnel for preparation of order; follow call procedures at the Bar. 

Retrieve orders from designated areas and serve to guests. 

Provide bottle service for designated beverages. 

Open and serve wine/champagne bottles. 

Monitor and maintain cleanliness, sanitation and organization of tables, service areas and restaurant itself. 

Remove soiled wares from tables to dishwashing area. 

Present guest checks and process payments. 

Adhere to all cash handling and credit policies/procedures. 

Extend courteous salutations when guests leave restaurant an invite them to return. 

Clean and reset tables immediately after guests depart. 

Clearly communicate last call at designated closing time to guests. 

Complete closing side duties: 

Properly store all reusable goods. 

Remove snack bowls from tables. 

Remove all items from tables; place clean items in designated areas; wipe clean all surfaces of tables. 

Restock supply cabinet. 

Secure all storage areas. 

Complete all closing reports in the Point-of-Sale system. 

Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts 

Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds. 

 Ability to move safely in uneven terrain or in confined spaces. 

Ability to see and respond dangerous to situations. 

Requires mobility.  Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. 

Remain in stationary position for 8 or more hours throughout work shift 

Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. 

Maintain complete knowledge of and comply with all resturant policies/service procedures/standards. 

Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 

Always maintain positive guest relations. 

Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 

Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the restaurant. 

Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 

Maintain complete knowledge of designated glassware and garnishes for each drink. 

Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 

Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of restaurant. 

Maintain complete knowledge of Point of Sale and manual systems. 

Complete opening side duties and closing duties. 

Inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies. 

Greet guests and take their orders (food and beverage), utilizing suggestive/up-selling techniques. 

Input orders into system and ensure transmission is verified by Bartender/Kitchen. 

Legibly document orders when system is down and distribute orders to respective personnel for preparation of order; follow call procedures at the Bar. 

Retrieve orders from designated areas and serve to guests. 

Provide bottle service for designated beverages. 

Open and serve wine/champagne bottles. 

Monitor and maintain cleanliness, sanitation and organization of tables, service areas and restaurant itself. 

Remove soiled wares from tables to dishwashing area. 

Present guest checks and process payments. 

Adhere to all cash handling and credit policies/procedures. 

Extend courteous salutations when guests leave restaurant an invite them to return. 

Clean and reset tables immediately after guests depart. 

Clearly communicate last call at designated closing time to guests. 

Complete closing side duties: 

Properly store all reusable goods. 

Remove snack bowls from tables. 

Remove all items from tables; place clean items in designated areas; wipe clean all surfaces of tables. 

Restock supply cabinet. 

Secure all storage areas. 

Complete all closing reports in the Point-of-Sale system. 

Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts 

Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds. 

 Ability to move safely in uneven terrain or in confined spaces. 

Ability to see and respond dangerous to situations. 

Requires mobility.  Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. 

Remain in stationary position for 8 or more hours throughout work shift 

Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.