Kings Card Club is looking for a Server to join our team!

We are seeking candidates who are available to work nights and weekends.

**Please note that only candidates selected for future consideration will be contacted. Please refrain from contacting us; we appreciate your interest and will review all applications and reach out to candidates who closely match our requirements.**

SUMMARY

Serves meals, alcoholic and non-alcoholic beverages to customers in the establishment by performing the following duties.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES (OTHER DUTIES MAY BE ASSIGNED)

• Presents menu, answers questions, and makes suggestions regarding food and service
• Check the I.D. to ensure guests are 21 years old.
• Take and enter customers’ orders in the POS system
• Serves courses from the kitchen and service areas
• Follow the 10 Basic Steps of Service
• Ability to memorize customer orders
• Relays order to kitchen and serves courses from kitchen and service areas
• Garnishes and decorates dishes preparatory to serve
• Monitors and checks for proper plating of food by cooks
• Observes diners to respond to any additional requests and to determine when meal has been completed
• Totals bill and accepts payment
• Ladles soup, brews coffee, and performs other services as determined by establishment's size and practices
• Clears and resets counters or tables at the conclusion of each course
• Completion of all assigned side work
• Attends all scheduled employee meetings and brings suggestions for improvement
• Must carry out all other duties as delegated by the FOH Leads, Bar Leads, FOH Manager, and F&B Manager.
• Report any issues to FOH Leads, FOH Manager, and/or F&B Manager.
• Follow the Food & Beverage Front of House Standard Operating Procedure packet.

***Must be at least 18 years of age***

*Must be able to work nights, weekends, and holidays*

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs.
• Interpersonal Skills - Keeps emotions under control; Remains open to others' ideas and tries new things.
• Cost Consciousness - Develops and implements cost saving measures, Conserves organizational resources.
• Diversity - Shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources.
• Professionalism - Reacts well under pressure, Treats others with respect and consideration regardless of their status or position.
• Quality - Monitors’ own work to ensure quality.
• Quantity - Works quickly.
• Safety and Security - Observes safety and security procedures, Reports potentially unsafe conditions.
• Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent.
• Dependability - Commits to long hours of work when necessary to reach goals.
• Appearance - Is neat in appearance including clothing and grooming.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

EDUCATION AND/OR EXPERIENCE

High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.

CERTIFICATES, LICENSES, REGISTRATIONS

SERV safe Certification or Food Handler’s Card, and RBS Certified.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must regularly lift and /or move up to 10 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

CAL OSHA

• Comply with the organization’s Health and Safety Policy and all other health and safety practices, programs, and procedures.
• Successfully complete required health and safety and IIPP training.
• Participate in the IIPP by reporting incidents or near misses, attending health and safety meetings, reporting problems and recommending safety improvements, and other related training activities.
• Inform a supervisor or instructor of any safety hazards or system deficiencies in the workplace.
• Ensure that you are appropriately trained in all facets of your specific job function prior to attempting to work independently.
• Ensure that the department specific code of safe work practices is provided to you prior to being given department work assignments.
• Take ownership of any safety issues by proposing solutions to fix them.