Back Server Jobs

This positions purpose is to maintain the mechanics and integrity of basic dining room service.
This position is further divided into three different types of activities. 3. Clean up: During this time the Back-waiter is cleaning their workstation, breaking down the coffee stations, and completing their end of night sidework as prescribed by their station assignment. The Back-Waiter must sign out with the closing manager prior to leaving.

• Clear and reset vacated tables (in prescribed service manner).
• Bread and Butter service
• Set up: During this time the Back Waiter is setting up their station as outlined in the side work / set up list. (polishing wine glasses, making pre-sets, etc…)
• Coffee and tea service (clean caddies, neat presentation, 3 refills offered).
• Service: The Back Waiter is in their assigned station attending to their guests and supporting fellow staff members. Tasks are prioritized in the following order;
• Water service (bottled and table)
• Clearing used plates, silver, stem-wear, and unnecessary items between courses (table maintnance).
• Assist Captains, and Managers in serving tables and turning the room.

This position requires someone who works well under pressure while meeting multiple and conflicting deadlines, while maintaining grace and a hospitable demeanor to guests and patrons. The Back-waiter must exude welcome, charm and hospitality at a level consistent with the standards of a fine dining restaurant. Further this position must demonstrate cooperative behavior with colleagues, supervisors and patrons.
The Back Waiter must successfully complete a company training program including the following topics:

• Must understand function and flow of the restaurant, how all positions interact together for a flawless service.
• Purpose and focus of this position and the mechanics necessary to accomplish this purpose.
• Detailed knowledge of menu items and food preparation techniques, the ability to describe such upon demand.
• Understanding restaurant flow and organization.
• Location of all equipment necessary to complete required tasks

This Position is supervised by the Maitre’d and Restaurant Managers. It is further guided and critiqued by restaurant Captains and employees with time seniority.
Qualifications For This Position Include

• A High School Diploma, or GED.
• A minimum of 24 months experience in a service oriented restaurant.

Desirable Additional Qualifications Include

• The ability to think and react quickly under pressure.
• Knowledge of food, wine, and service.
• A personality type and appearance consistent with the image of the restaurant.

Experience at a fine dining Michelin star restaurant of similar caliber.
More detail about Restaurant Gary Danko, please visit https://culinaryagents.com/entities/1076-restaurant-gary-danko