Klaw Miami Server Miami, FL · Full time Company website

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Report to: Assistant General Manager and Restaurant Manager 

FLSA Status: Non-Exempt 

Schedule: Based on Business Needs 

Essential Function: 

• Welcome and greet guests. Make all our guests feel comfortable and let them know you're there to take care of them personally 
• Inform guests of specials and menu changes 
• Make recommendations you genuinely feel your guests will enjoy 
• Answer questions about our food, beverages, and other restaurant functions and services 
• Take food and beverage orders from guests and enter orders in our point-of-sale system that relays orders to the kitchen and bar 
• Deliver food and beverages from the kitchen and bar to guests in a timely matter 
• Perform side work at the start, during and end of each shift as required by service station assignment 
• Remove used tableware between courses and provide tableware for next course 
• Clear tables after guests 
• Take soiled tableware to the dish room and unload sort, and stack silverware, dishes, glassware, etc., in designated areas in the soiled dish drop off area 
• Between the seating’s, promptly clean tabletops, chairs, and booths. Check floor and clean as required 
•  Reset and arrange tabletop 
• Maintain clean service areas 
• Monitor and observe guests' dining experience. Ensure guests are satisfied with the food and service 
• Respond promptly and courteously to any requests 
• Prepare final bill, present check to guest, accept payment, process credit card charges, or make change (if applicable) 
• Be ready and willing to assist fellow servers as situations arise 
• Be ready and willing to assist the server assistant with clearing and resetting tables 
• Thank guests for their visit and invite them to return 
• Reports to work on time and as scheduled 
• Understands shift ends once approved by MOD 
• Communicates any problems, challenges, complaints, or service difficulties, in a timely manner, to the manager on duty or beverage manager 
• Responsible for the proper use and maintenance of all associated equipment 
• Follows company guidelines regarding uniforms and personal hygiene 
• Ensures that company policy regarding drinking age is followed and that the service of alcoholic beverages to obviously intoxicated guests is stopped and referred to the Manager on duty immediately 
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor 

Department Responsibilities: 

• Arrives punctually for scheduled shifts, adhering to company attendance policy 
• Demonstrates proper care and respect for company property 
• Attends meetings and training sessions as directed by the management team 
• Adheres to cleaning checklists and fulfills duties as assigned diligently 
• Consistently maintaining compliance of restaurant safety policies and procedures 
• Promptly notifying managers of any customer complaints, comments, or issues 
• Remains actively engaged and present in the restaurant operations during service hours 
• Possesses comprehensive knowledge of the food and beverage menu 
• Communicates issues or suggestions to the management team for resolution and improvement 
• Adapts professionally and contributes to teamwork to enhance customer experience 
• Clears tables and removes dishes promptly after customer departure or as needed 
• Assists with taking used dishes to the designated cleaning area in the kitchen 
• Ensures availability of clean dishes, flatware, glasses, straws, napkins, and other dining essentials 
• Resets tables promptly for the next customer party upon departure 
• Maintains focus and remains on-task throughout the shift 
• Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively 

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 accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience: 

• A minimum of 2 years’ experience in a restaurant position 
• Have working knowledge of beer, wine and liquor and common drink recipes. 
• Possess math skills and can handle money and operate a point-of-sale system. 
• Be able to learn our menu, including food, beverage, and wine; maintain a working knowledge of all changes provided by management. 

Language Skills: 

• Proficiency in English 
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests 

Physical Ability: 

• Be able to reach, bend, kneel and frequently lift to 50 pounds 
• Be able to work in a standing position for long periods of time (up to 10 hours) 
• Be able to lift safely and efficiently maneuver items frequently weighing up to 20 to 25 pounds 
• Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus 

Competencies: 

• Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things 
• Leadership Skills – Exhibits excellent critical thinking and decision-making skills; Displays ability to have a highly motivated and energetic personality; Displays ability to take the initiative and exhibit flexibility 
• Customer Service Skills – Shows excellent guest service skills; Deals effectively with all business contacts; Always maintains a professional appearance and demeanor 
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions 
• Written Communication - Able to read and interpret written information 
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity 
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives 
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments 
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments