Dining Room Server

Title : Dining Room Server

Reports to : Service Manager

Summary of Position :

As part of the Merriman’s team, the server is responsible for all direct contact with guests within their perspective section in all aspects of service. This includes initial greet (by using guests name), cocktail / wine order, explanation of nightly specials, food order, table upkeep, and making sure table is set for each course. Servers are expected to be friendly but professional at all times. As a server at Merriman’s, you will be expected to have a strong understanding of ALL menu items. This includes and is not limited to the dinner menu, kids dinner menu, wine list, specialty (Made From Scratch) cocktails, and bar menus. Servers are expected to be guest service ambassadors.

Duties and Responsibilities :

• Opening Side work responsibilities
• Setup section properly
• Ensure tables are not wobbly
• Greet the Guests
• Offer Beverages & Tell the Guests the Specials
• Take the Order
• Submit the Order to the Kitchen via POS station
• Serve the Appetizers
• Serve the Entrees
• Offer Desserts
• Keep your table’s ticket current with food items, beverages, merchandise, etc. At any moment in time the guest may ask for the check and you should have everything rung up in order to expedite timing of this step.
• Keep your tables current. The guests should only have items they are currently using or about to use on the table.
• Monitor drink levels and make more drink suggestions. Remove finished beverage glasses.
• Be attentive to any and all of your guest’s needs. Are they cold? Should you close the window or turn off the fans for them?
• Fold napkins as the guests get up from their seats. Dust their seats and push in their chairs. Also, replace napkins as necessary for guests, for instance if it fell on the floor.
• Constantly restock the floor. Every server has her special job for the night, but that doesn’t mean we can’t overlap. Once something runs out, it becomes YOUR responsibility to make sure it gets restocked. For example, if you pour off the last pot of coffee, brew another.
• Crumb your tables. Your back waiter can also do this. This should be done quickly and efficiently, without getting in the way of the guests. It is really nice to have a clean table before laying out new silverware for the next course.
• Servers should also watch for burned out candles and replace these quickly.
• If the guests comment on liking the candles, salt pigs, or the breadbaskets, the server can let the guest know that these items plus many more are offered for sale. The manager can assist you with this.
• Be helpful. Pay attention not only to your guests, but also to your fellow servers. Assist servers as soon as possible to run out their hot food. You would hope for the same help from them as well.
• Pay attention to your SA. They can’t be everywhere at once, so help them out with clearing plates and bringing bread to your table.
• Water the floor. If your section is “current” and you have time, walk around the floor with a pitcher of water and help out the other sections.
• Pay attention to items that have been 86’d during the course of the night and help communicate this to the other servers and to your guests.
• Ask for help. If you are “in the weeds” don’t be afraid to ask for help. It is better to get assistance from another server or the manager than to let your service suffer. This will only diminish the guest’s experience.
• Present check to guest
• Closing Side work
• Complete check out report accurately

Personal Requirements :

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