Essential Functions

A. Managing Performance and Overall Operations

1. Prepare restaurant tables with special attention to sanitation and order.

2. Greet guests upon entrance.

3. Guide guests through menu and make recommendations.

4. Anticipate guests’ needs.

5. Collaborate with other restaurant servers and staff.

6. Handle complaints or problems with a positive attitude and in accordance with KMG

standards.

7. Ensure the guest experience exceeds expectations of the guest.

8. Position requires prolonged standing, bending, stooping, twisting, and lifting products and

supplies weighing 50 pounds.

9. Hours will vary and may include early mornings, late evenings, weekends and/or

holidays. 

Qualifications and Requirements: To perform this job successfully, an individual must be

able to perform each essential duty satisfactorily. The requirements listed below are

representative of the knowledge, skill, and/or ability required. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions.

10. Excellent verbal communication skills, with the ability to clearly communicate detailed

information to guests, colleagues, and management. The ability to work well as part of a

team is a must.

11. Ability to read and interpret documents such as menus, orders and tickets, procedure

manuals, and job instructions, etc.

12. Ability to apply common sense understanding to carry out instructions furnished in

written, oral, or diagram form.

13. Ability to manage time effectively and prioritize tasks to meet deadlines. The ability to

handle multiple priorities and work efficiently to turn out meals rapidly and focus on

several orders and tables at the same time is a must.

14. Ability to work a flexible schedule which will include mornings, evenings, nights,

weekends, and holidays.

15. Strong attention to detail and organizational skills with attention to cleanliness and safety.

16. Ability to operate computer and computer software, to include Point of Sale system.

17. Ability to maintain a patient demeaner with a friendly, guest-focused approach.

18. Must have a strong understanding of safety practices.

19. Ability to demonstrate responsible and trustworthy behavior.

20. Must follow all applicable laws and regulations regarding serving alcohol.

Physical Demands and Work Environment: The physical requirements described here arerepresentative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is regularly required to talk and

hear. The employee is frequently required to stand, bend, kneel, climb stairs, walk, stoop,

and twist, and repetitive hand and wrist motion; use hands to finger, handle, or feel; and

reach with hands and arms. The employee must occasionally lift and/or move up to 50

pounds. Specific vision abilities required by this job include close vision, distance vision,

peripheral vision, depth perception, and ability to adjust focus.

2. The work environment is usually a well-lighted, heated and/or air-conditioned indoor

setting with adequate ventilation. Occasional exposure to outside elements. The noise

level in the work environment is occasionally high.

3. Licenses and Certification

a. Current foodservice certificates as required by state law and KMG procedures.

4. Occasionally travel by airline.

5. Ability to stand for long periods of time.

6. Adapt easily to changing temperatures in the kitchen.