Juice Barista

4 weeks ago

Los Angeles, United States John Reed Full time
Job Description

POSITION OVERVIEW: As the primary point of contact for guest interactions in the dining room, the Server is responsible for selling serving food beverages using their knowledge, hospitality and service skills. Must be pleasant, conscientious and professional with excellent knowledge of food alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

  • Act with integrity, honesty and knowledge that promote the culture, values of Mother Tongue (the "Company").
  • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
  • Maintains clean and organized work stations that are cohesive with the restaurant's philosophy, culture and standards of excellence.
  • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
  • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
  • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
  • Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

ESSENTIAL JOB FUNCTIONS: (Includes but is not limited to the following duties. Other duties may be assigned):

  • Understand and perform job duties to the expectations of the Company and the restaurant Service, Food, Beverage and Wine manuals.
  • Perform all side work applicable to assigned station.
  • Participate in Pre-Shift meetings and learn new menu items.
  • Welcome all guests and ensure guests receive responsive, professional and gracious service at all times.
  • Assisting the kitchen in expediting the service process in order to maintain the flow of service throughout the dining room.
  • Describes lunch and dinner features as needed (including changes and additions).
  • Answer any questions about the menu, specific food items, the beverage list or any other inquiries the guest may have.
  • Liaise with other staff and management to ensure communication at all times about wants and needs of guests.
  • Understand the order taken and any changes in the menu, dietary restrictions, food allergies, etc.
  • Aware of all upcoming orders and status of tables expecting food.
  • Always uses position numbers and proper spiels.
  • Sells and serves food and beverages.
  • After serving each course, monitors guest for satisfaction.
  • Oversees table maintenance, coordinates service at the table with fellow team members. Works with hostess and servers in clearing and re-setting tables.
  • Works with teammates in keeping service stations stocked with silverware, glassware, share plates, bread plates, placemats, condiments, sugar, coffee, tea, etc.
  • Makes sure that the guest's check is accurate and presented promptly with a "thank you". Ensures that change or charge slip is returned to the guest in a timely manner.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's standards.
  • Maintain a clean, safe environment all times in the Dining Room and all service stations.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.

SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills. Must have complete knowledge of POS system.
  • Knowledge of the appropriate table settings and service ware.
  • Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
  • Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
  • Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
  • Further duties not currently listed in this outline may be added at the manager's discretion.

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