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.

The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.

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.

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

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.
• Suggestively sell specialty pizza and other menu items to customers.
• Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.
• Enter entree orders into SUS, the Point of Sale system.
• 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.
• Prebus table of any dishes that the customer is finished with.
• Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest.
• Check back at the table to determine if everything is satisfactory and to sell additional food items.
• Prepare and serve additional food items.
• Prebus table of any dishes that the customer is finished with.
• As customers are close to completing their meals, suggest a cookie or Cinnastix to share.
• Enter dessert orders into SUS, the Point of Sale system.
• 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.
• Prebus table of any dishes that the customer is finished with.
• Deliver any needed/requested packaging for leftover menu items.

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.

Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.

Servers are responsible for maintaining the salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.

End of shift responsibilities:
At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:

• Ensuring that tables, booths, and chairs are clean.
• Cleaning dining room windows and carpet.
• Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth.
• Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean.
• Verifying that tables have correct condiments and paper towels. Condiment containers must be clean and full.

At the end of the shift, Servers must perform duties listed on an assigned clean-up list obtained from the Manager on Duty. Items on this list include tasks such as:

• Filling salad bar by prescribed method (in restaurants with salad bars).
• Restocking server station.
• Cleaning shelves. Some are reached by use of a stepladder.
• Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.
• Washing dishware as instructed.
• Filling condiment shakers in assigned section or station.

At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:

• Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.
• Vacuum any carpeted areas of the dining room.

Job functions:
The following are job functions customarily performed by Servers, but are not considered essential functions:

• Washing dishes with automatic dishwasher as instructed during cleanup times.
• Mopping and other cleaning of other areas of the restaurant.

Qualifications and minimum 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. Position involves these physical processes: Lifting completed menu items, delivering them to tables, and serving customers. Bending and stooping. Must be able to bend over to serve customers. Standing and walking. The majority of on-job time is spent standing and walking. Must have sufficient visual ability to perform the essential functions of the job. Must be able to communicate with supervisors, co-workers, and customers. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. 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 with co-workers and supervisors. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.

Equipment used:
Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.