Be a Part of the Best Team in Town - The Grove Lakeway SERVER: The Server is the guest’s primary guide for their Grove experience. Successful servers must anticipate all guest needs and satisfy them in a timely manner. Duties and Responsibilities include, but are not limited to: Accommodate guest requests within our culture easily. Present all menus in a clear and concise manner. Have comprehensive knowledge of the food menu, wine by the glass & bottle, cocktails and all other offerings. Understand and balance the needs of the guest with those of the kitchen, front door and other servers as dictated by the chef and managers. Be able to multi-task and handle multiple customers at once. Be extremely organized, take direction and adhere to management policies. Have the ability to communicate and coordinate service with all other team members-hosts, bussers, bartenders and kitchen. Be eager to continue their education within the food and beverage arena and be prepared to attend any training sessions that are scheduled. BARTENDER: The bartender’s role is to make cool cocktails while maintaining the highest level of service in order to build regular clientele. Duties and Responsibilities include, but are not limited to: Prepare all beverages for bar and restaurant patrons. Be familiar with all food and beverage offerings and have superior knowledge of all beer, wine and liquor offerings. Interact with customers, assess customers’ needs and preferences; make recommendations. Take orders and serve all food & drink. Plan and present bar menu. Make recommendations for cocktail menu. Check customers’ identification and confirm it meets legal drinking age. Restock and replenish bar inventory and supplies. Stay guest focused and nurture an excellent guest experience. Comply with all food and beverage regulations. HOST: The host courteously and efficiently greets guests, answers the phone, seats guests in the restaurant and generally presents a welcoming atmosphere to customers. Duties and Responsibilities include, but are not limited to: Answer the phone, greet guests, manage reservations and seat guests according to the designated plan. Present menus and wine lists to guests Communicate all guest notes, alerts, dietary restrictions and allergies with chef, managers and service team. Coordinate transfer of bar and cocktail tabs to correct server tables to ensure a smooth guest experience. Be proficient with the Opentable reservations system, scheduling and other software used by the restaurant. Maintain all areas of the restaurant, including but not limited to the entryway and lounge, hallways and coat check areas and restrooms. SUPPORT: Assists the Front-of-House team to provide excellent customer service and present a clean and organized restaurant area. Duties and Responsibilities include, but are not limited to: Work with FOH team to clear plates and glassware from tables. Pour water for guests. Run food from kitchen. Empty trash cans & recycling bins. Keep dumpster area neat and clean. Assist in cleaning bar, dining room and patio, as well as other restaurant areas. Polish glassware & silverware. Roll silverware in napkins Keep restrooms neat and clean; restock restroom supplies as needed. Stay guest focused and nurture an excellent guest experience. Comply with all food and beverage regulations. FOOD RUNNER: The food runner brings everything from the kitchen to the restaurant guests. Assists the Front-of-House team to provide excellent customer service and present a clean and organized restaurant area. Duties and Responsibilities include, but are not limited to: Work with FOH team to serve food to tables. Pour water for guests Empty trash cans & recycling bins. Keep dumpster area neat and clean. Assist in cleaning bar, dining room and patio, as well as other restaurant areas. Polish glassware & silverware. Roll silverware in napkins Keep restrooms neat and clean; restock restroom supplies as needed. Stay guest focused and nurture an excellent guest experience. Comply with all food and beverage regulations. LINE COOK: Works effectively within a team to produce planned menu items in an efficient and timely manner. Identifies and anticipate tasks effectively to help complete all necessary functions involved in daily kitchen operations. Is highly capable of performing work functions with minimum supervision. Duties and Responsibilities include, but are not limited to: Is a positive role model committed to working towards the goals and expectations set forth in the employee handbook. Communicate consistently and effectively with kitchen staff and Chef. Thoroughly understand the nature and degree of flexibility which will be required to facilitate the needs of guests. Assist in the implementation and documentation of recipes used to achieve consistency in menu production standards. Is familiar with and capable of properly running all kitchen equipment. Possess proficient and safe knife skills. Capable and willing to work all kitchen stations during high volume periods. Observe and practice all safety and proper food handling procedures. Provide training and contribute to an environment of knowledge-sharing and skill development. Is aware of MSDS location in restaurant.