Restaurant Server in Oxford, Mississippi at Tumi Hospitality Georgia

Position Description:

The Server is responsible for providing exceptional food and beverage service to guests while creating a welcoming and memorable dining experience. This position takes guest orders, serves food and beverages, and ensures guest satisfaction through attentive, professional, and efficient service.

Key Responsibilities

• Greet guests promptly and professionally.
• Present menus, explain menu items, and answer questions regarding food and beverage offerings.
• Take accurate food and beverage orders and enter them into the point-of-sale (POS) system.
• Serve food and beverages according to company service standards.
• Monitor guest satisfaction and respond promptly to requests or concerns.
• Prepare and process guest checks accurately.
• Handle cash, credit card transactions, and other forms of payment.
• Maintain cleanliness and organization of assigned tables, service stations, and dining areas.
• Assist with opening, closing, and side work duties.
• Collaborate with kitchen and bar staff to ensure timely and accurate service.
• Follow all food safety, sanitation, alcohol service, and company policies.
• Upsell menu items, beverages, and promotions when appropriate.

Equal Employment Opportunity Statement

We are an Equal Employment Opportunity employer and consider all qualified applicants without regard to any legally protected status.

• Previous restaurant, hospitality, or customer service experience preferred.
• Excellent communication and interpersonal skills.
• Strong customer service and problem-solving abilities.
• Ability to multitask and work efficiently in a fast-paced environment.
• Basic math and cash-handling skills.
• Food Handler and Alcohol Service Certifications preferred or required based on local regulations.
• Flexible availability, including evenings, weekends, and holidays.

Schedule

Flexible schedule required. Must be available to work weekends, holidays, mornings, evenings, and overtime as needed based on hotel occupancy, staffing needs, and business levels.