DUTIES AND RESPONSIBILITIES All Food Servers • Delivers prompt efficient and courteous service of food and beverages to restaurant guests in accordance with venue standards. • Takes and fills all food and drink orders and assists in maintaining guests dining area and kitchen in a clean and neat manner. • Maintains current knowledge of the menu and of key ingredients paying special attention to products that contain or may contain allergens. • Informs guests of various food outlet offerings available in the venue. • Refills guest beverages in a timely manner or as often as needed. • Performs pre-busing of tables on a continual basis, keeping tables free of excess clutter clearing empty plates is considered one of the primary duties of servers. • Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations. • Monitors guests’ needs on a continual basis, ensuring all requests will be promptly fulfilled in accordance with policies and procedures. • Assists other restaurant personnel with maintenance (side work, opening/closing duties) as necessary. • Performs necessary tasks to service guests in accordance with venue standards while assisting in maintaining guests’ dining area in a clean and neat manner. • Participates as a team member with other venue team members to produce a smooth and efficient operation. • Receives payment from food and beverage guests in a prompt and courteous manner. • Adheres to established cash control policies and procedures. • Utilizes Point-of-Sale system, quotes accurate pricing, and gives correct change, accounts for all cash, charge, and complimentary sales according to established procedures. • Performs all other duties as assigned. Fine Dining Food Servers • Maintains knowledge of and keeps current with trends regarding food, wine and spirits to ensure an excellent dining experience. QUALIFICATION REQUIREMENTS • High school diploma or GED preferred. • Minimum of six months of food server experience preferred. • Fine dining food servers must also have previously worked in a fine dining establishment and must possess knowledge of current trends in food and beverage including extensive knowledge of the types and proper pairings beer, wine and spirits. • Must be at least 18 years of age.