This is a non-exempt hourly position.
ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)
- Reports to work as indicated on the work schedule and in the correct uniform.
- Practices positive personal hygiene and cleanliness habits during all work shifts.
- Obtains stations assignments from hostess/host or Manager on Duty at the start of the work shift, correctly completes all assigned opening and sidework duties in a timely manner.
- Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
- Serves water, bread and butter to guests in assigned area immediately upon being seated. Replenishes these items regularly throughout the dining experience.
- Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course.
- Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
- Resets vacated tables according to the procedures stated in the Ruth’s Chris Steak House training materials.
- Communicates to the service staff any requests or needs of the guest.
- Practices teamwork by assisting fellow employees in refills, table maintenance and bussing to enhance the guests’ dining experience.
- Assists service and steward staff in spot cleaning in dining room, as needed.
- Performs all closing duties/sidework before end of shift.
- Performs all duties and maintains knowledge of all standards and procedures, as stated in the Ruth’s Chris Employee Training Packet – Service Assistant.
PHYSICAL DEMANDS: (Minimum qualifications needed to perform essential job functions)
- Must be able to lift, handle and carry trays, smallwares and equipment weighing up to 35 pounds.
- Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment.
- Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
- Must be able to communicate effectively and listen attentively to supervisors, employees and guests.
- Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.