ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: •Serving multiple tables, as determined by management •Maintaining complete knowledge of restaurant’s food and beverage preparation •Selling alcohol, N/A bev and food items •Entering and completing customers’ orders on computer system; accepting different types of payment and making change •Interacting with guests in a friendly and efficient manner; ensuring guests’ complete satisfaction and exceeding their expectations •Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant •Clearing and resetting tables •Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age •Observing guests’ behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering alternative transportation if you feel they should not drive; asking a manager for help with disorderly customers as needed •Reporting to work in a neat and clean outfit; maintaining well-groomed hair and personal hygiene as established by company policy •Reporting to work with a clean apron, approved pens and $20 bank •Performing other duties as directed MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) •Ability to pass ServSafe Alcohol Service or TIPS Course with a score of 80% or better •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. 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.