Dining Room Server

Requisition ID: req3619

Job Title: Dining Room Server

Department: Hospitality Management

Location: Columbus Campus

Employment Type: Staff

Employment Status: Part-Time Professional

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Non-Exempt

Compensation Type: Hourly

Compensation: $15.00

Schedule: Up to 29 hours a week. Availability to work within operating hours.

Position Summary

The Dining Room Server greets guests after being seated at tables of Degrees restaurant, focusing on the importance of customer service. This position informs guests of any specials or pertinent information for the day; answers any questions about menus, including alcoholic beverages; and provides a full-service restaurant experience to guests. This role communicates with management, culinary staff, and host with pertinent information and maintains an open report with guests and staff alike

Core Competencies

Professionalism, Adaptability, Managing Work, Energy, Continuous Improvement, Quality Orientation, Customer/Student/Employee Focus, Stress Tolerance, Collaboration, Work Standards

ESSENTIAL JOB FUNCTIONS

Customer Service


Takes meal orders accurately, asking questions when necessary, and repeating the order back to ensure everything is correct. Serve guests food in a timely manner and check back with guest to ensure that everything is satisfactory to the guests. Presents the check in a timely manner and ensures that payment is taken and the guests receives their paid receipt.

Greets and seats guest, helps clear and reset tables, takes reservations, and helps maintain correct information in the Open Table system, if necessary. Helps the restaurant staff in achieving exceptional guest service and employee satisfaction results, helping to monitor guests dining experience

Facilities & Operations

Helps maintain a clean and safe working environment, with continual emphasis on guest service. Assists in training new staff in proper execution of the server position. Stays continually informed about any upcoming or current events happening in Mitchell Hall.

Diversity, Equity and Inclusion

Helps to ensure the College meets its responsibilities in identifying areas of opportunity and systemic concerns while reporting complaints alleging discrimination.

Creates a welcoming, inclusive, equitable and productive work and learning environment where all students, faculty members, and college employees feel valued and are able to contribute to their full potential, regardless of their differences. Ensures accessible and inclusive curriculum design and teaching strategies, and specifically promotes, advises, and supports curriculum development aimed at creating a diverse and equitable learning environment.

Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

Other Duties & Responsibilities

Availability to work within operating hours. Attends all required meetings and trainings. Take and pass a food handling course within 30 days of employment.

Usual Physical Requirements:

While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into computer. The employee regularly stands and walks for extended periods of time, and occasionally sits. Employee converses verbally with others in person and by telephone, and listen. Employee occasionally reaches with hands or arms, climbs or balances and stoops, kneels, crouches or crawls. Employee frequently uses hand or fingers to touch. Vision demands include close, relatively detailed vision and distance vision. Employee occasionally lifts or exerts force of up to 25 pounds when moving materials.

Working Conditions:

Restaurant environment on all three floors of the Hospitality building and occasionally in outdoor seating areas, so a variance in temperature and climate is possible. Regular exposure to moderate noise typical to business offices.

Knowledge, Skills and Abilities:

Knowledge of: health codes to ensure guests are kept safe; technology and equipment; procedures, regulations, and standards; local, state and federal food sanitation regulations; best practices in serving.

Skill in: excellent interpersonal skills including verbal and written communications; write legibly; maintaining good public relations; excellent customer service; conflict resolution; application of job software programs; time management and organization; problem-solving under pressure; constantly assessing and adapting to current practices to perform a task better, faster, or more efficiently; attention-to-detail.

Ability to: work in a team environment and motivate team members to sustain high levels of performance; proactively prioritize needs and effectively manage resources; learn new techniques, methods, and new ways to utilize ingredients; develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects.

Minimum Qualifications: High School Diploma or GED. One (1) year of restaurant experience. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Additional Information: If offered the position, candidate must successfully complete a background check and drug screen.