Ruths Chris Steak House - 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.