SUMMARY

Under the direction of the Front of House Management Team, Server Assistants provide support to Servers by inspecting all tables for the proper settings, cleanliness and completeness. They practice a high level of floor awareness and have exceptional knowledge of all food and beverage items. To develop, maintain and enhance positive relations with all customers and staff members. To perform all duties in compliance with safety standards, health standards and the Alberta Gaming, Liquor, and Cannabis Commission (AGLC).

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.Within the realm of the responsibility of the job, maintains a clean and safe work environment. Performs duties in compliance with safety procedures, which includes the use of safety equipment. Incumbents are responsible for following safety procedures, identifying unsafe practices or conditions and informing their supervisor of unsafe conditions, as directed.

2.Welcoming patrons, escorting them to their tables, and providing them with menus. Develops, maintains, and enhances positive relations with all customers and staff members.

3.Delivers food and beverages to tables as promptly and as courteously as possible when servers are busy.

4.Clearing dirty plates, utensils, and glassware from tables as required, carrying dirty tableware to the kitchen area. Preparing tables for arriving patrons by wiping up spills, clearing away crumbs, replacing soiled linen, and setting up tableware, napkins, and condiments.

5.Responding to patrons' requests and informing the correct team member.

6.Arranging tables and chairs to accommodate larger groups of patrons.

7.Ensuring that the server station is adequately stocked with necessary restaurant supplies.

8.Develops, maintains and enhances positive relations with all customers and staff members.

9.Performs all duties in compliance with the AGLC.

10.Wears and maintains all uniforms properly.

11.Alerts Supervisor/Server of any concerns regarding guest intoxication, inappropriate guestbehavior. Quality, selection and variety of all food and beverages.

12.Complies with established security policies and procedures.

13.Demonstrates good working knowledge of all casino food and beverage outlets and products. Can answer customer’s questions concerning the products.

14.Communicates and maintains performance standards for interaction with customers. Acts effectively to anticipate, reduce or eliminate complaints from customers.

15.Communicates and cooperates with other departments to ensure the best possible guest satisfaction.

16.Performs side duties including folding napkins, rolling silverware, cleaning trays, restocking shelves, filling ice bins, cleaning and breaking down service areas, using cleaning compounds, and making coffee. Also answering the telephone, training other hosts/hostesses, and other duties as required.

17.Takes all training courses as required by Casino Management.

18.Reports to work as scheduled, on time, and ready to work.

19.All other duties as assigned.

QUALIFICATIONS

Demonstrated hands-on hospitality, hosting or serving experience, preferably within a gaming environment. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience in problem-solving, organizing and prioritizing work.

EDUCATION and/or EXPERIENCE

High School Diploma. A combination of education and experience may be considered. One (1) or more years and related experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have valid AGLC ProServe certification. Must be able to pass a criminal record check.

LANGUAGE SKILLS

Ability to demonstrate effective and diplomatic oral and written communication skills using English.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers.

REASONING ABILITY

Decisions are limited to within the scope of essential duties.

PHYSICAL DEMANDS

**Essential duties may involve performing physical exertion:**frequent brisk walking, climbing stairs and,

stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and crouching/stooping,

pushing and standing for an entire work shift, with standard breaks, to perform duties. Essential duties may involve working in a small, confined area used to obtain food, with floors that may become slippery in the process of preparing food and beverages. Essential duties require lifting trays containing food; lifting up to 30 pounds to stack, store or move kitchen, restaurant or general office supplies and equipment. Essential duties involve a flexible workweek with additional hours routinely required.

WORK ENVIRONMENT

Essential duties may involve working in a kitchen environment, which contains loud noise, odors, and a frequently hot-cold work environment due to running ovens and refrigeration units.

MATERIALS AND EQUIPMENT DIRECTLY USED

Equipment typical of a retail/commercial kitchen, bar and restaurant. Including slicers, mixers, ovens, refrigerators, fryers, knives, spoons, forks, glasses, pitchers, oven mitts and various cleaning supplies and materials.