Server at Won't Stop Operations

Lexington, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

2.13

Posted On

30 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Interpersonal Communication, Multitasking, Attention To Detail, Guest Relations, Hospitality, Food Handling, Sanitation Procedures, Organizational Skills, Situational Awareness, Team Collaboration, Problem Solving, Time Management

Industry

Restaurants

Description

Description The Server plays an essential role in delivering an exceptional front-of-house (FoH) experience for every guest. As an ambassador of the Won’t Stop Hospitality brand, the Server provides service that is energetic, friendly, professional, and attentive. This position is responsible for guiding each guest through a radically different and radically better dining experience. More than an order taker, the Server curates genuine hospitality that matches the warmth and quality of our food and atmosphere. ESSENTIAL FUNCTIONS & RESPONSIBILITIES Perform all Steps of Service as outlined in training materials with consistency and excellence. Maintain a keen eye for detail and uphold the highest standards of cleanliness and organization in all guest areas. Read your tables and adapt style, tone, and pace of service to meet guest expectations. Build authentic relationships with guests through personalized and attentive service. Maintain fluid communication with teammates, management, and back-of-house (BoH) staff. Demonstrate strong organizational skills and the ability to multitask in a fast-paced environment. Exhibit excellent hospitality traits including warmth, poise, and genuine enthusiasm. Adapt quickly to a seasonally changing menu, maintaining up-to-date product knowledge. Support teammates as needed to ensure seamless service execution and overall guest satisfaction. Follow all safety and sanitation procedures to maintain a clean, safe, and compliant work environment. Perform opening, closing, and side work duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES Strong interpersonal and communication skills with both guests and team members. Ability to work in a fast-paced environment with multiple priorities. Exceptional multitasking ability in a fast-paced environment. Proven attention to detail and commitment to consistency. Demonstrated ability to anticipate guest needs and exceed expectations. Team-oriented mindset and a passion for hospitality. High integrity, reliability, and openness to feedback. Strong attention to detail and situational awareness. Team-oriented mindset with the ability to coordinate effectively across departments. Professional appearance and demeanor. High integrity, reliability, and openness to feedback. SUPERVISORY RESPONSIBILITIES: This position does not have direct supervisory responsibilities but is expected to work collaboratively under the direction of the General Manager and Assistant Manager. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. EDUCATION and/or EXPERIENCE: Previous restaurant or kitchen experience preferred. Must demonstrate basic understanding of food handling, sanitation, and prep procedures. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice. MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

The Server is responsible for delivering an exceptional dining experience by guiding guests through the menu and providing attentive, professional service. They must maintain cleanliness in guest areas and coordinate effectively with both front-of-house and back-of-house staff.