Server

Rib Crib BBQ, Inc.; Gainesville (TX); On-site; USD 15,000 - 21,000; Full time

Job summary

Rib Crib BBQ, Inc. in Texas is seeking a friendly Host/Hostess to greet guests, seat them promptly, and guide them through the six steps of service. You will greet guests, present menus, answer questions, manage calls and take orders with accuracy, and ensure a smooth seating flow.

The role requires basic math, clear communication, and a collaborative, guest-focused approach in a climate-controlled dining room. Prior restaurant experience is preferred.

Qualifications

• Minimum six months restaurant experience.
• Food Handler's Permit where applicable.
• Strong communication and guest service skills.

Responsibilities

• Greet and seat all guests using Rib Crib greeting and six steps of service.
• Present menu, answer questions, and suggest menu items.
• Answer phone calls, take call-in orders, and answer catering questions when necessary.
• Record guests' orders on check.
• Relay orders to kitchen and serve courses from kitchen.
• Prepare and suggest drinks, desserts, and stock service bars as determined by establishment size.
• Observe dining experiences and respond to additional requests; determine when a meal is completed.
• Total bill and accept payment or refer patron to Cashier.
• Clear and reset counters or tables at end of shift.
• Demonstrate willingness to assume any responsibility to support teamwork.

Skills

Customer service

Clear communication

Cash handling

Teamwork

Basic math

POS systems (Aloha/View Touch)

Tools

Aloha POS

View Touch POS

Job description

Description

General Summary:

Coordinates activities of dining room employees engaged in providing courteous and rapid service to diners by performing the following duties:

Essential Duties & Responsibilities:

1. Responsible for greeting and seating all guests using the standard Rib Crib greeting, “Hi, Welcome to Rib Crib” and proceeding to use the six steps of service.
2. Presents menu, answers questions, suggestively sells menu items using “sizzle words”, and answers questions regarding food and service.
3. Answers phone calls by the third ring, determines the nature of the call and directs calls to appropriate persons. Takes call-in orders and answers catering questions when necessary.
4. Records guests’ orders on check.
5. Relays order to kitchen and serves courses from kitchen.
6. Prepares and suggests drinks, desserts, and stocks service bars as determined by establishment’s size and practices.
7. Observes guests’ dining experiences and is able to respond to any additional requests and to determine when a meal has been completed.
8. Totals bill and accepts payment or refers patron to Cashier.
9. Clears and resets counters or tables at conclusion of each meal and shift.
10. Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

Requirements

Required Knowledge, Skills, & Abilities:

1. Ability to clearly communicate both orally and written as required to serve guests and supervise dining room activities as needed.
2. Understands basic math concepts as required to total costs and make change.
3. Proficient use of restaurant equipment including but not limited to such things as headset, microphone and Aloha or View Touch operating systems etc.

Education & Experience:

Minimum six months previous restaurant industry experience based upon management’s discretion.

Certifications/Licenses:

Food Handler’s Permit where applicable.

Physical & Mental Requirements:

• Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, carrying, kneeling, or stooping.
• Work may occasionally involve periods of lifting up to 10 pounds with occasional lifting not to exceed 30 pounds.

Working Conditions:

Position is in a climate-controlled establishment. Employees may be exposed to brief periods of temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.