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Key Responsibilities and Required Skills for F&B Server

💰 $ - $

HospitalityFood & BeverageService

🎯 Role Definition

The F&B Server (Food & Beverage Server) is responsible for delivering exceptional guest service in restaurants, bars, hotels, banquets and events by accurately taking and delivering orders, presenting menu recommendations, processing payments, and maintaining dining room standards. This position requires strong product knowledge (food, beverage, wine and cocktail service), excellent interpersonal skills, the ability to work in fast-paced environments, and adherence to food safety, alcohol service and venue-specific operating procedures. The ideal candidate combines polished table-side service with proactive upselling, allergen awareness, and collaborative teamwork to drive guest satisfaction and revenue.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Host / Hostess
  • Barback or Food Runner
  • Part-time hospitality roles (line cook, catering assistant)

Advancement To:

  • Senior Server / Captain
  • Bartender or Sommelier (with beverage specialization)
  • Supervisor / Shift Lead
  • Restaurant Manager or F&B Outlet Manager

Lateral Moves:

  • Banquet or Catering Server
  • Guest Services / Front Desk (hotel environment)
  • Events Coordinator or Sales support for F&B

Core Responsibilities

Primary Functions

  • Greet and seat guests promptly and professionally, present menus, explain daily specials and answer questions to guide informed menu choices while maintaining a polished and friendly demeanor.
  • Accurately take food and beverage orders using POS systems and resort/restaurant order entry tools, clarifying modifications, allergies and dietary restrictions to ensure safe and correct preparation.
  • Deliver timely and courteous table service for appetizers, entrees, desserts and beverages, anticipating guest needs (refills, condiments, silverware changes) and clearing courses to maintain an efficient dining flow.
  • Demonstrate in-depth menu, wine and cocktail knowledge to make confident recommendations, upsell higher-margin items and promote special promotions to increase average check and revenue.
  • Maintain strict allergen and special-diet protocols by verifying ingredient lists with kitchen staff and communicating cross-contact risks to protect guest health.
  • Upsell and promote add-ons, tastings, wine pairings and desserts using suggestive language and product knowledge to increase per-guest spend while remaining guest-centric.
  • Process guest checks accurately, accept payments, handle cash and complete end-of-shift cash reconciliations and POS close-out procedures following company policies.
  • Coordinate with kitchen and beverage staff to manage ticket times, prioritize course pacing and resolve potential timing or quality issues to deliver a seamless guest experience.
  • Prepare and serve specialty beverages and wine tableside when required, including proper service techniques, decanting, and knowledge of glassware and temperature control.
  • Provide attentive banquet, private dining or event service by following event orders (BEOs), timelines and seating plans while ensuring consistency across large covers and multi-course menus.
  • Resolve guest complaints and service recovery situations with empathy and ownership, escalating to supervisors when appropriate to ensure satisfaction and repeat business.
  • Uphold cleanliness and sanitation standards in front-of-house workstations, service stations and dining areas in accordance with health department requirements and internal HACCP/ServSafe procedures.
  • Set and reset tables, position place settings and maintain organized server stations to support quick turn times and high-volume service periods without compromising quality.
  • Assist in opening and closing duties including side work, restocking supplies, polishing silverware and glassware, and preparing service stations for subsequent shifts.
  • Monitor beverage inventory levels and communicate low-stock items to management or bar staff, and participate in regular inventory counts as requested.
  • Train and mentor new servers and seasonal staff on standard operating procedures, POS functions, upselling techniques, table service sequences and venue-specific policies.
  • Cross-sell ancillary services such as private dining, catering or loyalty programs and collect guest feedback to inform operational or menu improvements.
  • Ensure compliance with all local, state and venue alcohol service laws and internal responsible service policies, including checking IDs and refusing service when necessary.
  • Adapt service style to the venue context (fine dining, casual, banquet or bar service), applying appropriate pace, language and presentation to match guest expectations and brand standards.
  • Maintain accurate knowledge of food preparation times, ingredient availability and menu changes by attending pre-shift briefings and communicating updates to guests and kitchen staff.
  • Proactively monitor guest satisfaction during service, solicit feedback, and communicate compliments or concerns to management to support continuous improvement.
  • Support sustainability and waste-reduction initiatives through careful portion control, minimizing overpouring and following proper disposal and recycling protocols.
  • Participate in cross-functional shifts (e.g., bar, host stand, events) during peak periods to ensure smooth operations and consistent guest service across outlets.
  • Uphold professional appearance and grooming standards as defined by venue policies while representing the brand with a hospitable and service-oriented attitude.

Secondary Functions

  • Assist in set-up and breakdown for private events, banquets and off-site catering including arranging tables, linens, and place settings according to event orders and timelines.
  • Help maintain back-of-house organization by restocking condiments, silverware, napkins and service trays to reduce service delays during high-volume periods.
  • Support inventory and receiving tasks by checking deliveries for accuracy, labeling perishables, and rotating stock to ensure freshness and reduce waste.
  • Participate in periodic training sessions (menu changes, wine tastings, POS updates, customer service refreshers) and apply learned techniques on shift.
  • Provide occasional cross-training coverage for host, barback or expediter roles to increase staffing flexibility and operational resilience.
  • Assist with marketing initiatives such as promoting loyalty sign-ups, table promotions or special event bookings at the point of service.
  • Contribute to nightly side work checklists, ensuring that pre-shift and post-shift tasks are completed and documented for continuity across teams.
  • Support management in compiling guest feedback, incident reports and daily shift notes to improve service delivery and track recurring issues.
  • Aid in maintaining accessible allergen and ingredient documentation at service stations so team members can reference accurate information quickly.
  • Participate in health and safety drills, and adhere to workplace safety protocols, including proper lifting techniques and safe handling of hot or heavy trays.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficiency with modern POS systems (e.g., Toast, Micros, Square, Aloha) including order entry, table management and check splitting.
  • Strong menu knowledge including ingredients, preparation methods, common allergens and recommended pairings for upselling.
  • Certified knowledge of food safety and sanitation practices (ServSafe or local equivalent), including temperature control and cross-contamination prevention.
  • Beverage service skills including beer, wine and cocktail service, wine decanting, and basic cocktail preparation techniques where required.
  • Accurate cash handling, card payment processing, and end-of-shift reconciliation practices.
  • Familiarity with banquet event orders (BEOs), station assignments and multi-course service flows for events and private dining.
  • Ability to read and interpret reservation systems and floor plans to manage seating, section rotations and wait lists effectively.
  • Competence in multi-tasking and ticket management in high-volume shifts while preserving service quality and timing.
  • Knowledge of portion control, garnishing standards and plating consistency per restaurant specifications.
  • Basic inventory control skills: conducting cycle counts, reporting discrepancies and recognizing low-stock trends for manager notification.
  • Allergy and dietary accommodation protocols, including accurate communication with kitchen teams and safe substitution practices.
  • Experience with mobile ordering platforms, contactless payment tools and opening/closing POS reconciliations.

Soft Skills

  • Exceptional verbal communication and active listening skills to understand guest preferences and accurately relay special requests.
  • Customer-first orientation with a strong commitment to hospitality, empathy and creating memorable guest experiences.
  • Teamwork and collaboration to coordinate with hosts, kitchen, bartenders and management under pressure.
  • Calmness and composure in high-stress, fast-paced service periods with the ability to prioritize tasks quickly.
  • Strong attention to detail for order accuracy, presentation standards and following health and safety procedures.
  • Time management and organizational skills to balance multiple tables, courses and administrative tasks efficiently.
  • Problem-solving and judgment to de-escalate guest concerns and make situational decisions aligned with venue policies.
  • Adaptability and flexibility to work changing schedules, holidays, evenings and weekend shifts common in hospitality.
  • Positive attitude, resilience and a coachable approach to feedback and continuous improvement.
  • Sales aptitude with persuasive yet tasteful upselling and cross-selling techniques that enhance guest experience and revenue.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent (required for most F&B Server roles)

Preferred Education:

  • Associate degree or certificate in Hospitality Management, Culinary Arts, or related field (preferred for higher-volume or upscale outlets)
  • Food safety certification (e.g., ServSafe) or completed in-house certification program

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Hotel/Restaurant Management
  • Tourism and Events Management

Experience Requirements

Typical Experience Range:

  • Entry-level: 0–1 year (host/runner to server transition)
  • Experienced: 1–3 years in fast-casual, casual dining, or fine-dining environments
  • Senior: 3+ years for captain, banquet lead, or specialized beverage roles

Preferred:

  • 1–2 years of prior server experience in a similar service style (fine dining, casual, banquet or hotel restaurant)
  • Demonstrated experience with POS systems, multi-course service, and event/banquet execution for higher-volume or higher-touch positions
  • Prior liquor service experience and knowledge of responsible alcohol service policies for venues that serve alcohol
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