Server

Union Rec Server PositionHere's to the kind of joint built to live on Main Street like it's been here all along. Here's to some hometown stories told in the shapes of comfort food from hometowns all over the globe: bold bites from your favorite taqueria, smokey BBQ straight from the backlot, street food with the authenticity of a Singapore alley delivered alongside the Ann Arbor train tracks. Grandma's recipe is right at home here: regardless of how many meters or mountains come between her place and this one. At Union Rec, our crew brings all they know from wherever they've been so you can have something that takes you somewhere right here. In the dining room. Along the bar rail. Around the fireplace. It all starts the moment the baristas click open the doors for coffee and pastries; and it continues through service when the kitchen and bar sling the kind of craft that makes us what we are. We're like the upper bunk... where stories and snickers from fellow campers mean sleep is the last thing on your mind... and the counselors are dedicated to making sure you're having a time of it. It's like that: a bit throwback and a bit forward at the same time. And it's right at home here on Main Street between the Big House and downtown in Ann Arbor. All comfort. Always game for it. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!POSITION SUMMARY Servers sell and serve food and drinks in a professional manner, upholding company standards of high-quality customer service.ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:Serving multiple tables, as determined by managementMaintaining complete knowledge of restaurant's food and beverage preparationSelling alcohol, N/A bev and food itemsEntering and completing customers' orders on computer system; accepting different types of payment and making changeInteracting with guests in a friendly and efficient manner; ensuring guests' complete satisfaction and exceeding their expectationsMaintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurantClearing and resetting tablesChecking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal ageObserving guests' behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering alternative transportation if you feel they should not drive; asking a manager for help with disorderly customers as neededReporting to work in a neat and clean outfit; maintaining well-groomed hair and personal hygiene as established by company policyReporting to work with a clean apron, approved pens and $20 bankPerforming other duties as directedMINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)Ability to pass ServSafe Alcohol Service or TIPS Course with a score of 80% or betterBasic mathematical skills; ability to make changeBasic reading and writing skillsBasic computer skillsExcellent communication skillsMulti-task orientedKnowledge of workplace safety proceduresMust be able to suggestively sell food and beverage itemsPHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.