Server

Ruth's Chris Steak House; Atlantic City (NJ); On-site; USD 38,000 - 52,000; Full time

Job summary

Ruth's Chris Steak House in Atlantic City is seeking a dedicated server to coordinate a multi-table station and deliver exceptional dining experiences. You will greet guests, guide wine selections, and process orders with precision, ensuring timely delivery and presentation that meets Ruth's Chris standards.

You must manage multiple tasks, maintain an inviting service area, and uphold high levels of professionalism, teamwork, and guest satisfaction in a fast-paced restaurant environment.

Qualifications

• Knowledge of wine and spirits is required.
• Excellent guest service skills and a strong work ethic are essential.
• Ability to operate point-of-sale systems accurately and efficiently.
• Ability to take orders quickly and accurately, while maintaining professionalism.

Responsibilities

• Coordinate a minimum three-table station to provide a dining experience that meets or exceeds guest expectations.
• Greet guests, present menu options, and answer questions regarding food, beverages, and service.
• Record and process food and beverage orders according to service standards.
• Ensure orders are prepared and served promptly, garnished correctly, and presented to high quality.
• Maintain station cleanliness and restock supplies as needed throughout the shift.

Skills

Wine knowledge

Guest service

POS systems

Order accuracy

Stress management

Difficult guest handling

Timeliness

Tools

Point-of-sale systems

Job description

REPORTS TO: Restaurant Manager

FLSA STATUS: Non-Exempt

POSITION SUMMARY: To coordinate a minimum three-table station to provide a dining experience that meets or exceeds Guest's expectation. Provides food, beverage, service and hospitality that meet all RCSH standards and procedures. Creates a safe and comfortable environment for all Guests and Team Members.

ESSENTIAL JOB FUNCTIONS:

1. 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.
2. Obtains station assignments from host/hostess or Manager-On-Duty at the start of the work shift; correctly completes all assigned opening and side work duties in a timely manner.
3. Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
4. Greets Guests immediately, makes suggestions and answers questions regarding food, beverages and service. Practices salesmanship to enhance the dining experience without allowing Guests to over order. Uses Guests' names regularly throughout the dining experience.
5. Takes and records food and beverage orders from guests according to RCSH Sequence of Service and Pivot Point systems.
6. Processes Guests' orders, using the computer terminal according to RCSH Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis. Ensures all items are rung on the computer.
7. Ensures that all food and beverages delivered and served are served promptly, garnished correctly and meet the quality/presentation standards of RCSH. Personally serves all entrée items to the guests.
8. Observes restaurant diners to ensure that guests are satisfied with food, beverages and service: immediately recognizes and responds to any guest needs and/or requests.
9. Ensure water service, bread and butter is delivered to Guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
10. Packages all leftovers tableside according to RCSH standards.
11. Table maintenance: Clears and replaces items (e.g., dishes, silverware, beverage containers) as needed for next course
12. Maintains tables and station according to RCSH standards throughout the dining experience.
13. Practices teamwork by assisting fellow Team Members, as needed, by serving food, practicing table maintenance and bussing to enhance our Guests' dining experience.
14. Communicates to the Manager-On-Duty any and all situations where a Guest may express concern or dissatisfaction with any aspect of the dining experience.
15. Correctly presents the Guest check and processes payment for all food and beverages sold.
16. Closes station only upon direction from Manager-On-Duty; correctly completes all closing, side work and checkout duties in a timely manner.
17. Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant.
18. Supports other Front-of-House positions as needed, providing a seamless Guest experience to all Guests.
19. Performs all duties and maintains knowledge of all standards and procedures, as stated in the RCSH Employee Training Packet – Service.
20. Additional duties as assigned.

COMPETENCIES/PERSONAL CHARACTERISTICS:

Guest First Mindset

• Demonstrates a Guest first mindset, placing a high priority on the Guest experience
• Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

JOB REQUIREMENTS:

• Has extensive knowledge of wine and spirits

• Excellent Guest service skills and a strong work ethic
• Well-organized with ability to take and place food and beverage orders accurately
• Ability to operate point-of-sale systems
• Ability to diplomatically handle difficult situations and interact with challenging individuals while consistently demonstrating professionalism, maintaining a positive attitude, and presenting a genuine smile.
• Handle stress associated with responding to/solving problems
• Ability to take orders quickly and accurately

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee must be able to stand, walk, talk, and hear for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
• Ability to read, speak, write, and understand communication in English
• Must be able to lift, handle and carry (e.g. trays, small wares and equipment) at a minimum of 35 pounds frequently and up to 50 pounds occasionally.
• Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis
• Must be able to communicate effectively and listen attentively
• Must be able to continuously use fingers (e.g. to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items)

WORK ENVIRONMENT:

• Work is performed in a restaurant

• Position involves work on afternoons, nights, weekends, and holidays, as required
• Temperature extremes range from working near 1800-degree Fahrenheit to working in a walk-in freezer of -10 degree Fahrenheit
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth's Chris Steak House is an Equal Opportunity Employer