Accessibility
Server Support
Summary
Server Support
| Salary | Competitive salary |
| Schedule | Full Time |
| Location | 3936 N Miami Ave FL 33, Miami, FL 33127, USA |
| Category | Fine Dining |
| Cuisine | American |
Server Support
Description
General Description of Work
With delegated authority, reporting to the General Manager and Restaurant Manager, the
Server Support (Runner/Busser/Porter) is responsible for...
Essential Function:
Welcome and greet guests. Make all our guests feel comfortable and let them know
you're there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and
services.
Take food and beverage orders from guests, enter orders in our point-of-sale system
which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start , during, and end of each shift as required by service
station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food
and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges
or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist busperson with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Reports to work on time and as scheduled.
Understands shift ends once approved by MOD.
Ensures that company policy in regards to drinking age is followed and that the service
of alcoholic beverages to obviously intoxicated guests is stopped and referred to the
Manager on duty immediately.
Be available to fill in as needed to ensure the smooth and efficient operation of the
restaurant as directed by the restaurant manager or immediate supervisor.
Competencies:
Interpersonal Skills - 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.
Written Communication - Writes clearly and informatively; Edits work for spelling and
grammar; Varies writing style to meet needs; Presents numerical data effectively; Able
to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative
tasks correctly and on time; Supports organization's goals and values; Benefits
organization through outside activities; Supports affirmative action and respects
diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
Plans for additional resources; Sets goals and objectives; Organizes or schedules other
people and their tasks; Develops realistic action plans.
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.
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.
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. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
Education and/or Experience:
A minimum of 1 year experience in a restaurant position.
Possess math skills and have the ability to handle money and operate a point-of-sale
system.
Be able to learn our menu, including food, beverage and wine; maintain a working
knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.
Language Skills:
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Physical Ability
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to
25 pounds.
Must have exceptional grooming habits.
Maintain a clean uniform throughout shift.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
With delegated authority, reporting to the General Manager and Restaurant Manager, the
Server Support (Runner/Busser/Porter) is responsible for...
Essential Function:
Welcome and greet guests. Make all our guests feel comfortable and let them know
you're there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and
services.
Take food and beverage orders from guests, enter orders in our point-of-sale system
which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start , during, and end of each shift as required by service
station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food
and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges
or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist busperson with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Reports to work on time and as scheduled.
Understands shift ends once approved by MOD.
Ensures that company policy in regards to drinking age is followed and that the service
of alcoholic beverages to obviously intoxicated guests is stopped and referred to the
Manager on duty immediately.
Be available to fill in as needed to ensure the smooth and efficient operation of the
restaurant as directed by the restaurant manager or immediate supervisor.
Competencies:
Interpersonal Skills - 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.
Written Communication - Writes clearly and informatively; Edits work for spelling and
grammar; Varies writing style to meet needs; Presents numerical data effectively; Able
to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative
tasks correctly and on time; Supports organization's goals and values; Benefits
organization through outside activities; Supports affirmative action and respects
diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
Plans for additional resources; Sets goals and objectives; Organizes or schedules other
people and their tasks; Develops realistic action plans.
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.
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.
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. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
Education and/or Experience:
A minimum of 1 year experience in a restaurant position.
Possess math skills and have the ability to handle money and operate a point-of-sale
system.
Be able to learn our menu, including food, beverage and wine; maintain a working
knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.
Language Skills:
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Physical Ability
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to
25 pounds.
Must have exceptional grooming habits.
Maintain a clean uniform throughout shift.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
General Description of Work
With delegated authority, reporting to the General Manager and Restaurant Manager, the
Server Support (Runner/Busser/Porter) is responsible for...
Essential Function:
Welcome and greet guests. Make all our guests feel comfortable and let them know
you're there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and
services.
Take food and beverage orders from guests, enter orders in our point-of-sale system
which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start , during, and end of each shift as required by service
station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food
and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges
or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist busperson with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Reports to work on time and as scheduled.
Understands shift ends once approved by MOD.
Ensures that company policy in regards to drinking age is followed and that the service
of alcoholic beverages to obviously intoxicated guests is stopped and referred to the
Manager on duty immediately.
Be available to fill in as needed to ensure the smooth and efficient operation of the
restaurant as directed by the restaurant manager or immediate supervisor.
Competencies:
Interpersonal Skills - 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.
Written Communication - Writes clearly and informatively; Edits work for spelling and
grammar; Varies writing style to meet needs; Presents numerical data effectively; Able
to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative
tasks correctly and on time; Supports organization's goals and values; Benefits
organization through outside activities; Supports affirmative action and respects
diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
Plans for additional resources; Sets goals and objectives; Organizes or schedules other
people and their tasks; Develops realistic action plans.
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.
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.
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. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
Education and/or Experience:
A minimum of 1 year experience in a restaurant position.
Possess math skills and have the ability to handle money and operate a point-of-sale
system.
Be able to learn our menu, including food, beverage and wine; maintain a working
knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.
Language Skills:
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Physical Ability
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to
25 pounds.
Must have exceptional grooming habits.
Maintain a clean uniform throughout shift.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
With delegated authority, reporting to the General Manager and Restaurant Manager, the
Server Support (Runner/Busser/Porter) is responsible for...
Essential Function:
Welcome and greet guests. Make all our guests feel comfortable and let them know
you're there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and
services.
Take food and beverage orders from guests, enter orders in our point-of-sale system
which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start , during, and end of each shift as required by service
station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food
and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges
or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist busperson with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Reports to work on time and as scheduled.
Understands shift ends once approved by MOD.
Ensures that company policy in regards to drinking age is followed and that the service
of alcoholic beverages to obviously intoxicated guests is stopped and referred to the
Manager on duty immediately.
Be available to fill in as needed to ensure the smooth and efficient operation of the
restaurant as directed by the restaurant manager or immediate supervisor.
Competencies:
Interpersonal Skills - 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.
Written Communication - Writes clearly and informatively; Edits work for spelling and
grammar; Varies writing style to meet needs; Presents numerical data effectively; Able
to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative
tasks correctly and on time; Supports organization's goals and values; Benefits
organization through outside activities; Supports affirmative action and respects
diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
Plans for additional resources; Sets goals and objectives; Organizes or schedules other
people and their tasks; Develops realistic action plans.
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.
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.
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. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
Education and/or Experience:
A minimum of 1 year experience in a restaurant position.
Possess math skills and have the ability to handle money and operate a point-of-sale
system.
Be able to learn our menu, including food, beverage and wine; maintain a working
knowledge of all changes provided by management, Chef de Cuisine, Beverage Director.
Language Skills:
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Physical Ability
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to
25 pounds.
Must have exceptional grooming habits.
Maintain a clean uniform throughout shift.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Location | 3936 N Miami Ave FL 33, Miami, FL 33127, USA |
| Category | Fine Dining |
| Cuisine | American |
Skills
Fast-Paced Experience
By applying you confirm you have these skills.
The Genuine Hospitality Group
American
| Salary | Competitive salary |
| Schedule | Full Time |
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3936 N Miami Ave FL 33, Miami, FL 33127, USA