Server

Cattle Baron Restaurants; Ruidoso (NM); On-site; USD 20,664,000 - 34,440,000; Full time

Job summary

Cattle Baron Restaurants in New Mexico is seeking a diligent server to greet guests, take orders, deliver meals, and maintain a clean and welcoming dining room. You will communicate features, assist guests with reservations, and keep the service flow smooth from seating to checkout.

This role emphasizes teamwork, attentiveness, and high-quality guest experiences. Join a local steakhouse group with a legacy of tradition and community involvement, offering a dynamic, fast-paced environment and

Responsibilities

• Greet and seat guests.
• Communicate features to guests.
• Answer telephone, take reservations, take out orders.
• Take guests food and beverage orders.
• Read order chits.
• Serve food and beverages, checks for completion and proper order.
• Clear, clean and reset tables.
• Enter orders into computer system.
• Service all tables.
• Stock stations.
• Transport soiled dishes and/or containers as applicable.
• Keep floors clean.
• Tender guest checks, make change.
• Re-fill liquids.
• Perform opening and closing duties.

Job description

ESSENTIAL DUTIES:

• Greet and seat guests.
• Communicate features.
• Answer telephone, take reservations, take out orders.
• Take guests food/ beverage orders.
• Read order chits.
• Serve food and beverages, checking for completion and proper order.
• Clear/Clean/ Reset tables.
• Enter orders into computer system.
• Service all tables.
• Stock stations.
• Transport soiled dishes and/or soiled dish tubs, where applicable.
• Keep floors clean.
• Tender guest checks, make change.
• Re-fill liquids.
• Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc.

Physical functions:

Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write.

Mental functions:

Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify.

METHODS, TECHNIQUES AND PROCEDURES:

• Physically approach guests at their table.
• Verbally communicate features to guests.
• Verbally instruct guests to visit the salad bar, if applicable.
• Verbally take and write down food and beverage orders.
• Physically enter food order into computer system.
• Deliver beverages to guests, using a tray.
• Calculate length of time for food to be prepared.
• Hand deliver food items to guests (tray delivery, where applicable).
• Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food.

METHODS, TECHNIQUES AND PROCEDURES

Carry soiled dishes and/or soiled dish tubs to dish area.

Use a carpet sweeper for floors.

Carry and set up high chairs and booster seats.

OUTPUT:

• Greet guests at table promptly.
• Write orders accurately.
• Calculate food times accurately.
• Prompt food and beverage delivery.
• Clear/Clean tables 40 seconds after guest’s departure.
• Always circulate through dining room.
• Assist in seating guests.
• Assist other servers in maintaining overall service levels.

All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination.

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures, heated in winter, cooled in summer.
• Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas – ramps.
• Medium noise level.
• Walk-in cooler temperatures 32 degrees, freezer 0 degrees
• Standing for 5-8 hours per shift.
• Possibility of cuts, bruises, scrapes, burns, slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas.
Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots.
We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts:

• Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor.
• Pasta Café Italian Bistro – a cozy, family-friendly destination for Italian comfort food.

At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place.