Job Description

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.