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Key Responsibilities and Required Skills for Food Server

💰 $18,000 - $45,000

HospitalityFood & BeverageCustomer ServiceRestaurant

🎯 Role Definition

A Food Server (Waiter/Waitress) provides front-of-house service by greeting guests, presenting menus, making recommendations, taking accurate orders, and ensuring timely delivery of food and beverages. Servers must maintain hospitality standards, follow health and safety regulations, operate POS systems, upsell menu items, manage payments, and coordinate with kitchen and bar staff to deliver consistent guest experiences. Ideal candidates demonstrate strong customer service, menu knowledge, multitasking ability, and a proactive mindset for problem resolution and sales growth.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Host/Hostess (front-of-house entry-level position)
  • Busser / Food Runner (on-the-floor support roles)
  • Barback or Bartender Assistant

Advancement To:

  • Head Server / Lead Server
  • Floor Supervisor / Captain
  • Assistant Restaurant Manager / Front-of-House Manager
  • Restaurant Manager / General Manager
  • Catering Supervisor or Banquet Manager

Lateral Moves:

  • Bartender
  • Catering or Banquet Server
  • Customer Service or Reservations Coordinator

Core Responsibilities

Primary Functions

  • Greet and seat guests promptly and courteously, set expectations for wait times, and deliver personalized service that reflects the restaurant’s brand and hospitality standards.
  • Present menus, explain daily specials, seasonal offerings, and ingredient sourcing, and make thoughtful food and beverage recommendations to enhance guest satisfaction and increase average check.
  • Take clear, accurate orders from guests (including appetizers, entrées, desserts, and beverages), ensuring dietary restrictions, allergies, and special requests are recorded and communicated to the kitchen and bar.
  • Enter orders into the POS system efficiently and accurately, modify items per guest requests, and monitor order status to ensure timely delivery and order integrity.
  • Upsell complementary items such as appetizers, side dishes, desserts, wine pairings, and specialty cocktails by using suggestive selling techniques that align with guest preferences and service strategy.
  • Deliver food and beverages promptly and professionally, ensure presentation meets quality standards, and perform timely table checks to ensure guest satisfaction throughout the meal.
  • Verify identification and follow responsible alcohol service policies when serving alcoholic beverages; refuse service when necessary and de-escalate tense situations with professionalism.
  • Manage guest payments by processing cash, credit, and mobile payments correctly, balancing receipts at the end of the shift, and following cash-handling and tip-out procedures.
  • Maintain polished table settings and service stations, perform side-work (e.g., cleaning, rolling silverware, restocking condiments), and follow opening and closing checklists to prepare the dining room for service.
  • Communicate effectively with kitchen staff and expeditors to prioritize orders during peak periods, resolve menu questions, and ensure correct plating, timing, and temperature.
  • Anticipate guest needs by refilling beverages, replacing utensils, clearing plates discreetly, and offering additional service without being intrusive to improve the dining experience.
  • Attend pre-shift meetings and briefings to review menu changes, promotions, allergy protocols, and daily targets; contribute feedback from guest interactions to improve operations and menus.
  • Maintain knowledge of the full menu, daily food prep and portion sizes, beverage lists (beer, wine, cocktails), and any menu substitutions to answer guest questions accurately and confidently.
  • Record and report guest incidents, lost items, customer complaints, and accidents to management; follow up to ensure appropriate resolution and document corrective actions.
  • Coordinate section coverage and table turns during busy shifts, prioritize seating flow, and work collaboratively with hosts, bussers, and kitchen staff to maximize throughput and guest satisfaction.
  • Support private events, group bookings, and banquet service by following event orders (BEOs), managing assigned tables, and adhering to contractual service standards.
  • Ensure compliance with local food safety, sanitation, and hygiene regulations by following handwashing protocols, proper handling of ready-to-eat foods, and safe temperature practices.
  • Participate in inventory counts, notify management of low-stock items, and assist with restocking glassware, condiments, and service supplies to maintain a continuous service flow.
  • Build repeat business by recognizing returning guests, remembering preferences when possible, delivering consistent service, and promoting loyalty programs or upcoming events.
  • Resolve order discrepancies and guest concerns proactively, offering alternatives, comping items when appropriate, and escalating to management for complex issues.
  • Train and mentor new servers on POS operation, menu items, upselling techniques, and company service standards; model professional conduct and efficient work habits.
  • Adhere to uniform and grooming standards, maintain a neat and professional appearance, and project a positive attitude during all interactions with guests and team members.
  • Use reservation and table management systems (e.g., OpenTable, Resy) to manage bookings, communicate wait times, and support the host team in optimizing seating and covers.
  • Track and report shift metrics such as covers served, average check, and guest feedback to support operational goals and continuous improvement initiatives.
  • Assist with takeout, curbside pickup, and delivery coordination as needed, ensuring accurate order assembly and presentation when serving off-premise guests.

Secondary Functions

  • Support team cross-training initiatives by filling in at the host stand, bussing stations, or bar during staffing shortages.
  • Participate in staff meetings and contribute suggestions to improve menu offerings, service flow, and customer satisfaction.
  • Complete assigned side-work and closing duties promptly to ensure the dining room and service areas are clean, safe, and ready for the next shift.
  • Help prepare banquet rooms and private dining spaces for events, including table setup, place settings, and coordination with event planners.
  • Assist in basic inventory tasks such as counting glassware, napkins, and condiments, and report low-stock items to management.
  • Promote and explain loyalty programs, gift cards, and upcoming promotions to guests to drive repeat business and increase revenue.
  • Support marketing initiatives by soliciting guest feedback, encouraging online reviews, and participating in upsell campaigns for special menus or seasonal items.
  • Maintain and sanitize service stations, beverage stations, and POS terminals throughout the shift to meet hygiene and safety standards.
  • Participate in ongoing training to maintain food safety certifications, alcohol service compliance, and customer service best practices.
  • Provide occasional off-shift support for catering setup or delivery pickups when operational needs require flexibility.

Required Skills & Competencies

Hard Skills (Technical)

  • Proven proficiency with POS systems commonly used in restaurants (e.g., Toast, Square, Micros, Aloha) including order entry, modifiers, and payment processing.
  • Knowledge of food safety and sanitation standards; ServSafe certification or equivalent preferred.
  • Alcohol service and responsible beverage service certification (e.g., TIPS, RBS) for venues that serve alcohol.
  • Strong menu literacy including knowledge of ingredients, common allergens, preparation methods, and appropriate food–beverage pairings.
  • Cash handling and basic financial reconciliation skills, including balancing drawers and processing end-of-shift settlements.
  • Familiarity with reservation and table management software (OpenTable, Resy, SevenRooms) and managing waitlists.
  • Accurate order-taking and communication skills to relay special requests to the kitchen and ensure order accuracy.
  • Basic math and point-of-sale reporting abilities for calculating checks, splitting bills, and applying discounts or promotions.
  • Upselling and suggestive selling techniques to increase average check and promote specials.
  • Ability to follow standardized recipes, portion control practices, and plating/presentation standards when applicable.
  • Experience with takeout and delivery order coordination including packaging and labeling best practices.
  • Competence in completing opening and closing checklists, side-work tasks, and basic inventory counts.

Soft Skills

  • Exceptional customer service orientation with a genuine desire to create memorable dining experiences.
  • Clear verbal communication and active listening skills for interacting with guests, kitchen staff, and management.
  • High level of multitasking and time-management ability to handle multiple tables and competing priorities during peak service.
  • Calmness under pressure and strong problem-solving skills to de-escalate complaints and recover guest experiences.
  • Teamwork and collaboration: willingness to support peers, bussers, and kitchen staff for smooth service execution.
  • Attention to detail in order accuracy, service timing, and presentation to minimize errors and food waste.
  • Positive attitude, resilience, and adaptability to changing menus, shift patterns, and high-volume service.
  • Professionalism, punctuality, and dependability, including flexible availability for nights, weekends, and holidays.
  • Strong memory and observational skills for recognizing regular guests and anticipating needs.
  • Sales-oriented mindset with the ability to politely recommend items that enhance both guest satisfaction and revenue.

Education & Experience

Educational Background

Minimum Education:
High school diploma or equivalent (GED) is typically required.

Preferred Education:
Associate degree or certificate in Hospitality Management, Culinary Arts, or Food Service Management; ServSafe or other food safety certification preferred.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Business or Marketing (for upselling and revenue-driving skills)
  • Food Service Management

Experience Requirements

Typical Experience Range:
0–3 years for entry-level server positions; 1–5 years for mid-level or high-volume/full-service restaurant roles.

Preferred:
1–3 years of experience in a full-service, casual, or fine-dining restaurant; demonstrated competency with POS systems, upselling techniques, responsible alcohol service, and working in high-volume, fast-paced environments. Prior experience training new staff, handling cash reconciliation, and managing large sections or private events is a plus.

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