Job Description
JOB SUMMARY
Serves and suggestively sells drinks, appetizers, entrees and desserts in an outgoing, friendly and timely manner so as to "WOW" our Guests. Completes "Sauce Tours" with every table every time ensuring a positive Guest experience. Performs side duties including, but not limited to, answering the phone, bussing tables, washing dishes, cleaning work stations, rolling silverware, expediting orders and running food. Responsible for accurate cash handling. Follows steps of service and front of house absolutes. Maintains regular and consistent attendance and punctuality. PRINCIPAL ACCOUNTABILITIES
Interacts verbally with all Guests creating a friendly and upbeat atmosphere. Greets Guests, explains signature items, tours the Guest through the menu using concise and articulate language; listens and responds to questions. Suggestively sells and upgrades drinks (specialty, premium and call brands), appetizers, entrees and dessert menu items by providing specific and descriptive mouth-watering adjectives when describing each item. Completes West Texas Chop House sauce tour to every table every time. Observes Guests, practices the two-bite/two minute check back to ensure Guest satisfaction. Presents Guest check to each table and accepts a form of payment. Makes correct change and/or completes the proper charge card procedure in a timely manner Understands and accurately uses the P.O.S. (point of sale) system to clock-in/out, to process/input orders and complete end of shift procedures. Practices teamwork by assisting other Team Members by running food, greeting other tables, pre-bussing, refilling beverages, and providing assistance to other tables and Team Members when necessary. Prepares desserts for presentation to Guests (i.e., lemons, limes, etc.). Prepares teas and soda machines. Conducts set up and closing procedures and stocks ice. Cleans areas as you go ("caaygo"). Maintains sanitation, health and safety standards in work areas. Performs proper procedures for responsible alcohol service, knows legal drinking age and the proper procedures for requesting identification. Always asks anyone who appears to be 40 years of age or younger for their identification card. Monitors Guests who are drinking alcohol using the traffic light (Red, yellow, green) system. Keeps the MOD informed of anyone who may be intoxicated or reaching the point of intoxication. QUALIFICATIONS
Education:
High School graduate or equivalent preferred Experience:
Previous server or restaurant experience preferred Skills/Competencies/Certifications:
Reading, writing, basic math and superior communication skills required Understanding of federal, state, and local liquor laws English language and professional communications skills are required Ability to work in a team environment Ability to work calmly and effectively under pressure Must have problem solving abilities, be self-motivated, and organized Commitment to quality service, and food and beverage knowledge Handles multiple priorities; work under stress and exercise good judgment PHYSICAL REQUIREMENTS
Activity Frequency • Comments (i.e. max #. lbs, % of Activity Frequency • Comments (i.e. max #. lbs, % of time) Balancing Infrequently Pulling Infrequently Carrying Daily 25+ pounds Pushing Infrequently Climbing Infrequently Reaching Daily High shelves Crawling Infrequently Reach Above Shoulder Daily High shelves Crouching Daily Low shelves Repetitive Foot Movement Infrequently Depth Perception Infrequently Repetitive Hand Movement Hourly POS system/knives Fine Manipulation Infrequently Seeing Hourly Grasping Daily Sitting Infrequently Handling Hourly Speaking Hourly Hearing Hourly Standing Hourly Shifts of 8+ hours Kneeling Daily Stooping Daily Lifting Daily 25+ pounds Walking Hourly Shifts of 8+ hours Mixing Infrequently Twist Hourly Environmental Condition • Comments Inside/Outside Variable Restaurant environment, freezer, ovens; Outside to take out trash Cold/Heat Variable Restaurant environment, grill, freezer, ovens; Outside to take out trash Wet/Dry Variable Restaurant environment, deliveries and full service catering Noise/Vibrations Variable Restaurant environment Hazards Variable Restaurant environment: knives, grill, fryer Fumes/Dust/Odor Variable smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer • Condition:
normal / none / extreme / variable Other Factors Comments e.g. travel Up to 15%. May deliver full service catering.
