Server

The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage items along with other necessary items to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

Essential Functions:

I. Cleaning and Preparing Dining Room.
Servers are responsible for ensuring cleanliness and proper organization of the dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits.

• Servers check sections in the dining room for readiness for customers.
• Ensure that tables, booths, and chairs are clean.
• Clean dining room windows and carpet.
• All tables must have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth.
• All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean.
• All tables must have correct condiments and paper towels. Condiment containers must be clean and full.

II. Seating Customers.
Servers are responsible for all aspects of customer service, including greeting customers at the door and seating them at tables.

• Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional.
• Determine how many customers are in the party, and which server's section is next in the rotation.
• Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment.
• Escort customers to the table, walking at a casual pace, not rushing the customers.
• On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.
• Deliver menus to the customers and inform them that their Server will be right with them.

III. Greeting, Suggestive Selling, and Serving Customers.
When customers are seated in a Server's section:

• Servers will greet his/her tables within 2 minutes of the customers being seated.
• Bring all serviceware to the table when you greet your customers at the table.
• Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages). Write down beverage orders.
• Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order.
• Enter appetizer and beverage orders into SUS, the Point of Sale system.
• Prepare beverages, and deliver beverages, on tray, to customers' table.
• Serving drinks must be done within 3 minutes after taking the order.
• Suggestively sell specialty pizza and other menu items to customers.
• Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.
• Deliver the main entree to the table.
• Check back at the table to determine if everything is satisfactory and to sell additional food items.
• As customers are close to completing their meals, suggest a cookie or Cinnastix to share.
• Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return.
• After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s).

IV. Additional Responsibilities.
Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.

Minimum Qualifications/Requirements:

• Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.
• Sufficient physical condition to perform the functions of the position.
• Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively.