Service Assistant

POSITION SUMMARY: Communicates with and assists servers to maintain service efficiency and guest satisfaction. Maintains cleanliness of and restocks front-of-the-house service stations; practices on-going table maintenance for all guests.

ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)

  • Reports to work as indicated on the work schedule and in the correct uniform. Practices positive personal hygiene and cleanliness habits during all work shifts.
  • Obtains station assignments from hostess/host or Manager On Duty at the start of the work shift, correctly completes all assigned opening and sidework duties in a timely manner.
  • Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
  • Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
  • Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course
  • Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
  • Resets vacated tables according to the procedures stated in the RCSH training materials.
  • Communicates to the service staff any requests or needs of the guest.
  • Practices teamwork by assisting fellow employees in refills, table maintenance and bussing to enhance the guests’ dining experience.
  • Assists service and steward staff in spot cleaning in dining room, as needed.
  • Performs all closing duties/sidework before end of shift.
  • Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Service Assistant.

PHYSICAL DEMANDS: (Minimum qualifications needed to perform essential job functions)

  • Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 35 pounds.
  • Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment.
  • Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
  • Must be able to communicate effectively and listen attentively to supervisors, employees and guests.
  • Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.
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