About this role
Duties and Responsibilities
• Report to work punctually as scheduled, adhering to company dress code and appearance standards.
• Greet and warmly welcome guests, using their names whenever possible to create a personalized experience.
• Deliver efficient, attentive, and personalized service to all guests.
• Receive assigned service area from the waiter at the start of each shift and maintain responsibility for that section.
• Ensure cleanliness and sanitation of the front-of-house area, including tables, chairs, and service stations.
• Restock the dining room with china, silverware, glassware, utensils, condiments, and linens; maintain adequate supplies at all times.
• Prepare beverages required for service, including coffee, iced tea, and hot water.
• Set and maintain tables according to restaurant standards, ensuring all items are clean and free of damage or residue.
• Complete all pre-shift side work; ensure side stations are fully stocked, clean, and organized.
• Greet guests promptly after seating; serve water, rolls, and butter, and provide refills as needed.
• Refill and maintain condiments such as salt and pepper shakers, sugar bowls, and other table items.
• Communicate effectively with the hostess and wait staff to ensure smooth service and guest satisfaction.
• Support wait staff during peak periods while remaining attentive to assigned tables.
• Maintain cleanliness and organization of side stations throughout and at the end of each shift.
• Demonstrate full knowledge of menu items, terminology, and service standards.
• Clear and reset tables efficiently between courses and after guests depart.
• Transport and sort dirty dishes, silverware, and glassware to the dishwashing area according to proper procedures.
• Maintain a valid health/food safety certification at all times.
• Attend daily briefings, post-shift meetings, and required training sessions.
• Follow all company policies, procedures, and guidelines outlined in the employee handbook.
• Perform any additional duties as assigned by management.
Qualifications
• High school diploma or equivalent vocational training • Minimum of one (1) year restaurant experience • Good communication skills • Food Handler's Certificate