Server job description template

Position Identification

1. Position Summary

The Server delivers direct food and beverage service to guests in accordance with [ORGANIZATION_NAME] service standards, provincial food safety regulations, and liquor licensing laws. Operating as the primary front-of-house hospitality contact, this role guides guests through menu selection, inputs orders accurately, serves meals and beverages promptly, and processes payments. The Server manages table flow and guest satisfaction within an assigned station to ensure efficient dining room operations. The primary outcome of the role is the delivery of consistent, compliant, and hospitable guest experiences that drive repeat business and maintain operational pace.

2. Key Responsibilities

2.1 Guest Service and Order Execution (25%)

• Greet guests promptly upon seating, introduce daily specials, answer menu inquiries, and describe preparation methods and ingredients.
• Identify dietary restrictions and food allergies, communicate modifications directly to kitchen staff using standard kitchen terminology, and ensure strict cross-contamination controls.
• Record customer orders accurately into [POS_SYSTEM_NAME] and transmit tickets to kitchen and bar stations without delay.
• Monitor guest dining progression throughout the meal, anticipate service needs, and check back within two minutes of dish delivery to confirm satisfaction.

2.2 Food and Beverage Delivery (20%)

• Transport food orders from the kitchen pass to guest tables using correct tray-carrying techniques, ensuring dishes match ticket specifications and temperature standards.
• Serve non-alcoholic and alcoholic beverages according to established glassware, portioning, and presentation standards.
• Coordinate multi-course pacing with kitchen expeditors to prevent table congestion or delivery delays.
• Clear empty glassware, finished plates, and used cutlery throughout the meal to maintain an uncluttered table setting.

2.3 Point of Sale and Financial Transactions (15%)

• Calculate itemised guest bills, review totals for accuracy, and present cheques at the conclusion of dining service.
• Process payments via credit card, debit card, gift cards, vouchers, or cash using [POS_SYSTEM_NAME] terminals.
• Reconcile daily shift receipts, cash floats, and card balancing slips accurately at the end of each shift, remitting balanced totals to [OWNER_OR_MANAGER].
• Execute voids, promotional discounts, and bill splits in strict adherence to company cash-handling policies.

2.4 Food Safety, Sanitation, and Workplace Safety (15%)

• Sanitize table surfaces, chairs, payment terminals, menus, and condiment containers between guest seatings following public health sanitization protocols.
• Maintain clean service stations, beverage preparation areas, and back-of-house staging areas throughout operating hours.
• Comply with provincial Workplace Hazardous Materials Information System (WHMIS) requirements when handling dishwashing chemicals, sanitizers, and floor cleaners.
• Report safety hazards, slip risks, broken glass, or faulty equipment immediately to [SUPERVISOR_TITLE].

2.5 Responsible Alcohol Service (10%)

• Verify government-issued photo identification for any guest appearing under the statutory legal drinking age in [PROVINCE] prior to serving alcohol.
• Monitor guest alcohol consumption patterns to identify early signs of intoxication, refusing service professionally and tactfully when necessary.
• Comply fully with provincial liquor control board regulations, mandatory service certification standards, and establishment liability guidelines.
• Notify [SUPERVISOR_TITLE] immediately when handling intoxicated patrons, service refusals, or transport safety interventions.

2.6 Station Maintenance and Side Work (10%)

• Complete opening side work, including stocking service stations with cutlery, polished glassware, linens, condiments, and take-out packaging before meal services.
• Replenish ice wells, coffee brewers, draft lines, and service garnishes in compliance with hygiene guidelines.
• Execute assigned closing duties, including sweeping dining sections, emptying service trash and recycling bins, and securing service equipment.
• Participate in pre-shift briefing meetings to review reservations, special events, 86'd items, and operational targets.

2.7 Team Collaboration and Escalation Support (5%)

• Support dining room team members during peak periods by running food, bussing tables, reseating guests, and refilling water stations.
• Escalate guest complaints, order errors, or service delays to [REPORTS_TO_TITLE] promptly when issues cannot be resolved at table side.
• Assist in onboarding and peer shadowing of new front-of-house staff members as requested by [OWNER_OR_MANAGER].

3. Qualifications & Experience

Role Qualifications

4. Competencies

Role Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

This section defines the physical, environmental, and operational demands required to perform the essential duties of the Server role. [ORGANIZATION_NAME] utilizes this profile to ensure safe working conditions and to support accommodation assessments in compliance with human rights legislation.

Physical and Environmental Demands

5.2 Performance Measures

Key Performance Indicators

6. Career Path

• Typical Prior Roles: Food Runner, Busser, Host/Hostess, Dishwasher, Counter Service Attendant, Retail Sales Associate.
• Typical Next Roles: Lead Server, Head Bartender, Shift Supervisor, Assistant Restaurant Manager, Food and Beverage Supervisor.

7. Acknowledgement

This job description outlines the primary duties, essential functions, and minimum qualifications for the Server position at [ORGANIZATION_NAME]. It is not designed to contain a comprehensive inventory of all duties, responsibilities, and qualifications that may be required of employees assigned to this job. Operational needs may require the assignment of additional duties or modifications to working hours with reasonable notice from [OWNER_OR_MANAGER].

I acknowledge that I have received, read, and understand the requirements and physical demands of the Server role.

Employee Signature

Employee Name (Printed)

Date (DD-MMM-YYYY)

Manager Signature

Manager Name (Printed)

Date (DD-MMM-YYYY)

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