Server Assistant

Ruths Chris Dixon Road; Toronto; On-site; CAD 80,000 - 100,000; Part time

Job summary

A renowned steakhouse in Toronto is seeking Front of House team members. Responsibilities include setting up service stations, serving guests, and maintaining cleanliness. Candidates must be able to lift weights and have good communication skills. This position demands teamwork and adherence to service standards. A positive attitude and ability to work in a high-energy environment are essential.

Qualifications

• Ability to lift and carry items weighing from 25 to 100 pounds.
• Effective communication skills to interact with guests and staff.
• Constantly stand and move for up to four hours.

Responsibilities

• Set up and restock service stations before and after service.
• Serve water, bread, and butter to guests immediately.
• Reset tables according to the training materials.

Skills

Teamwork

Effective communication

Good balance

Job description

Overview

Job Description

Salary : Hourly + Tip Share

DESCRIPTION :

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual positions RCSH Employee Training Packet.

DUTIES :

• 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.

REQUIREMENTS :

Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.

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, small wares 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.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Disclaimer : Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.