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SafeHouse Server - PT

MilwaukeeThe Marcus Corporation

Job Description

JOB TITLE Server SUPERVISOR General Manager POSITION PURPOSE To provide food and/or beverage service to include order taking and delivery of menu items in a friendly, courteous, helpful, timely, and professional manner.


1.Check station before, during, and after shift for proper set-up and cleanliness. Maintain condition and cleanliness of work area.
2.Greet guest in a friendly and courteous manner and highlight any specials and/or restaurant promotions.
3.Become server certified through steps of service training, which includes recording the details of the order from the guests, repeating the order to the guest to check for accuracy, and utilizing the guests name as much as possible.
4.Input the order into the Point of Sale computer to inform the kitchen of the specifications.
5.Retrieves orders from Food Runner, ensuring all items are to specifications. Items are served to ladies first and clockwise to pivot points.
6.Abide by all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages.
7.Maintain a positive attitude throughout shift.
8.Work as a team player and assist co-workers as needed.
9.Replenish beverages as necessary and check with guests for overall satisfaction.
10.Market and serve upon request any dessert items or specialty coffees.
11.Present check to guests promptly.
12.Remove table crumbs and silver as used. Replaces napkin if guest exits from table.
13.Collect payment for check. Thank guest and invite them to return.
14.Responsible for supplementing the bussers in clearing, resetting tables, and assisting with food quality and traying of food items.
15.Perform all assigned side work, including but not limited to replenishing condiments and restocking service areas.
16.Perform any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
17.Maintain self-banking procedures.
18.Perform any other duties as assigned, such as presenting bread presentation or explaining each side item, or folding napkins at beginning and end of shift.


1. Must have high level knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
2.Knowledge of the appropriate table settings, service ware, and menu items.
3.Ability to read, write, and speak the English language sufficient to understand menus, special promotions, record orders, communicates with guests to explain and record orders.
4.Ability to remember, recite, and promote the variety of menu items.
5.Ability to transport large trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift.
6.Ability to operate a keyboard and learn Point of Sales procedures to pre-check orders and close out the check.
7.Prior food and beverage experience required.
8.Prior hospitality experience preferred.
9.Ability to maintain appropriate uniform guidelines.
10.Ability to learn wine varieties, vintage and labels.
11.Ability to learn 5 tiers of liquor, cordials, and appropriate glassware.
12.Ability to maintain standards of service, cycle of service and all departmental standards.
13.Knowledge of proper etiquette.

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