Server

POSITION SUMMARY 
As a server, you are responsible for making sure that the customer has an enjoyable experience from the time they sit down, to the moment they leave. Greet our guests with a prompt smile and let them know they will be well cared for.  Be attentive, knowledgeable of our products and always have a smile amid a fast-paced environment. Leave every guest with an experience “AS GOOD AS GOLD”. 

ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
•    Always be happy, friendly, and smiling
•    Greet all customers with a smile and welcome them to Old Town Pizza
•    Be professional and respectful to everyone
•    Accurately bill each customer according to what they have ordered and applying all appropriate discounts
•    You are responsible for customer payments; this means you will need to collect and maintain cash and receipts until reconciling at the end of your shift 
•    Ensure the customer’s order is taken accurately and that the order gets delivered in a timely manner.  Repeat every order back to the customer before submitting, no matter how simple or how confident you feel about it
•    Make yourself available to your tables for service, conversation, proactive handling of issues, upsells
•    Be a team player; make space for bussers, management, and other servers to assist you with customers
•    Manage your tables to make sure they turn.  This is especially critical when we are busy with a waiting list
•    As time permits, servers will seat customers, answer the phones, refill drinks, pre-bus/bus tables, make salads, do dishes, retrieve and/or fill to-go orders, etc. Always be open to serving the needs of your team
•    Keep restaurant clean at all times, including but not limited to tables, floors, bathrooms, lobby, counters, pictures, etc.
•    Perform appropriate opening and closing tasks (cleaning tables, sweeping, mopping, cleaning windows, bathrooms, etc.)
•    In general, it is critical to stay busy.  If you feel you have done everything that can be done, look around and see what else can be done.  Cleaning, restocking.  Double check with the manager to see if there is anything additional to work on
•    Upsell OTP merchandise such as hats, glasses, shirts and gift cards
•    Responsibly report and share tips according to the tip out policy 
 

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
•    Must be at least 18 years of age
•    California Food Handler Card (Required prior to first shift)
•    Responsible Beverage Services (RBS) Certification (Required prior to orientation/hire date)
•    Pass our server test of required knowledge and competencies 
•    Basic mathematical skills; ability to make change
•    Basic reading and writing skills
•    Basic computer skills
•    Excellent communication skills
•    Multi-task oriented
•    Knowledge of workplace safety procedures
•    Must be able to suggestively sell food and beverage items

PHYSICAL DEMANDS AND WORK ENVIRONMENT 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.