Server

ESSENTIAL DUTIES :

• Greet and seat guests.
• Communicate features.
• Answer telephone, take reservations, take out orders.
• Take guests food / beverage orders.
• Read order chits.
• Serve food and beverages, checking for completion and proper order.
• Clear / Clean / Reset tables.
• Enter orders into computer system.
• Service all tables.
• Stock stations.
• Transport soiled dishes and / or soiled dish tubs, where applicable.
• Keep floors clean.
• Tender guest checks, make change.
• Re-fill liquids.
• Perform opening / closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll      silverware, slice desserts, place foods into containers, etc.

Physical functions :

Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain,  open, place, pour, print, pull, push, remove,  separate, sort, speak, transport, turn, unload, write.

Mental functions :

Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify.

METHODS, TECHNIQUES AND PROCEDURES :

METHODS, TECHNIQUES AND PROCEDURES

Carry soiled dishes and / or soiled dish tubs to dish area.

Use a carpet sweeper for floors.

Carry and set up high chairs and booster seats.

OUTPUT :

All of the Cocktail / Food server duties require immediate attention.  The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output.  Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS :

Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun.

WORKING CONDITIONS :

SUPERVISION CONTROL :

Workers are responsible for all assigned work in the area.  Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas.

Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots.

We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts :

At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place.