Waiter​/Waitress

The servers greet the guests at the table according to Bâton Rouge service standards. He or she presents the menu, makes suggestions and answers questions related to food and to beverages. He or she uses sales techniques, takes orders and serves guests according to Bâton Rouge customer service policies. The server prepares table settings and serves meals and desserts. He or she may perform the same functions as the hostess and busboy.

• Greets the customers, presents the menu, makes suggestions and answers all questions about the food and beverages
• Takes orders and transmits them to the kitchen staff through the POS system
• Serves beverages, wines, alcohol and cocktails while complying with the Bâton Rouge service steps
• Serves meals and ensures quality service in the dining room, complying with the Bâton Rouge steps of service
• Prepares the bills for meals and beverages, takes cash and makes change; balances daily financial transactions
• Applies health regulations as to cleanliness
• Applies safety regulations
• Ensures his or her work area is clean
• Organizes his or her work and work area efficiently
• Clears and cleans the tables in the dining room

Experience in restaurant operations may be required. On-the-job training is provided. A certain level of manual dexterity is required. Attention to detail and openness to change are required. Interpersonal skills, teamwork, collaboration, adaptability, good verbal communication skills and listening skills are required. Good personal grooming, confidence, integrity, ability to manage stress, dynamism, autonomy and flexibility are also essential.

The schedule varies according to the position, and may include days, nights or weekends. Occasional night work is required. Part-time work is available. The schedule can include split shifts.