POSITION: Server / Busser / Hostess / Food Runner
DEPARTMENT: FOH
REPORTS TO: General Manager, Assistant Manager
DEPARTMENT HEAD: Director of Operations
POSITION SUMMARY
This hands-on position reports directly to and works under the direction of the FOH Management Team & Chef. Responsible for interacting with guests to ensure they have a pleasant / WOW dining experience at Hope Valley Diner & Catering.
Must provide service to guests in a friendly and efficient manner, being attentive to guest needs and making them feel welcome, comfortable, important, and relaxed. Some basic cooking knowledge is expected.
Participates in creating a great teamwork culture environment along with maintaining a positive attitude.
Participates in the active learning of waitstaff skills through self-motivated reading and training and learns from fellow team members and quality standards and operating procedures for Hope Valley Diner & Catering.
Upon request, cross-trains in other areas of the restaurant as needed.
PRINCIPAL JOB RESPONSIBILITIES
- Arrives on time for work in a clean and proper uniform with good personal hygiene.
- Prepares tables by properly cleaning and setting them with napkins, utensils, salt and pepper shakers, and sugar caddies.
- Actively participates in opening and closing side work, including but not limited to:
- Making tea and coffee
- Filling dressings and condiment containers
- Maintaining cleanliness and sanitation of all front-of-house areas
- Stocking restroom supplies
- Stocking beer, wine, soda, POS paper, and other miscellaneous items
- Sweeping dining room floors
- Stays current on menu choices, specials, and menu deviations, and is aware of 86’d items or items the kitchen is running low on.
- Supplies the kitchen with an “open menu count” as guests enter the restaurant.
- Handles table reservations, recording name, date, time, number of guests, and phone number.
- Directs guests to proper tables, provides menus, suggests food and drink choices, and informs guests of food preparation details.
- Relays specific guest needs to the Chef when necessary.
- Maintains proper dining experience by:
- Delivering food and drink items
- Fulfilling guest needs
- Upselling menu items
- Providing refills
- Offering coffee and dessert
- Removing plates (pre-bussing)
- Designated Bartenders must properly mix alcoholic beverages and correctly pour wine. Servers must be able to open and pour wine tableside.
- Provides guest checks with promotion inserts, receives payment, properly closes tables, and returns change and receipts.
- Performs basic cleaning tasks as needed or directed by a supervisor.
- Fills in for absent staff when necessary.
- Understands and communicates effectively the services Hope Valley Diner & Catering offers.
- Greets all guests when arriving and leaving, opening the door whenever possible.
- Assists with packaging To-Go orders according to Standard Operating Procedures.
- Supports the Host / Hostess when needed.
JOB SPECIFICATIONS
- Minimum three (3) years of experience as a professional server, hostess, bartender, or related role.
- Strong communication and teamwork skills.
- Must be self-motivated with strong attention to detail.
- Must be able to work nights, weekends, and holidays.
SAFETY RESPONSIBILITIES
- Learn and comply with all company safety rules.
- Use appropriate safety equipment at all times.
- Immediately report unsafe conditions to management.
- Be familiar with safety features of equipment, machinery, or materials used in job duties.
- Confirm proper safety procedures with management if unsure about any job function.
ADDITIONAL REQUIREMENTS
Employees must fulfill the performance standards of this position and comply with the policies, rules, and procedures of the restaurant, including those outlined in the Employee Handbook or otherwise communicated verbally or in writing.
This job description describes the general nature and responsibilities of the position. Duties may change, be modified, or expanded as needed by Hope Valley Diner & Catering.
Employees must comply with supervisory instructions and perform other duties as requested by supervisors or managers.
This job description does not constitute an employment contract between Hope Valley Diner & Catering and any employee.
SERVER TIPS & GUIDELINES
- Greet guests within 20 seconds of entering the restaurant. If seating is delayed, acknowledge them with “Hello” or “Welcome.” Start a wait list if needed.
- Once seated, guests should be acknowledged within 1–2 minutes.
- Drink and appetizer orders should be taken within the first 2–4 minutes and delivered before food.
- Promote suggestive selling:
- “What can I get you to drink?”
- “What would you like to start with as an appetizer?”
- “What can I get you for dessert?”
- If customers order alcohol and their drink gets low, offer another promptly to maximize service and tips.
- After taking orders, place condiments, appetizer plates, and dressings on the table before food arrives.
- Anticipate guest needs — do not wait for them to ask.
- Know the menu thoroughly, including items that are unavailable (86’d).
- A great server knows the menu as well as, or better than, the cooks.
- Take children’s and women’s orders first, serve from the left, and clear from the right while maintaining courteous manners.
- Pre-bus tables: clear appetizer and salad plates before entrées arrive.
- Offer a to-go box if guests appear finished but still have food remaining.
- Avoid standing still — always monitor tables and assist where needed.
- Be aware of food preparation times and pick up orders promptly.
- Teamwork is essential: assist other servers and never say “That’s not my table.”
- Maintain a positive attitude at all times in this fast-paced environment.
- Instead of saying “no,” offer alternatives such as:
- “Sorry, we ran out of the mahi special tonight, but everyone has loved the steak special.”
