Front of House Service Staff

Job Overview

JOB DESCRIPTION

Serve guests, host, food run or buss tables as required by the Front of House schedule. Greet guests in
a timely manner and serve beverages and food to the guests of Lost Province Brewing Company.
Serve food to guests seated at the bar as necessary. Maintain knowledge of beer and wine styles being
served. Maintain a positive attitude to create an atmosphere of gracious hospitality and service.
Maintain a clean work environment and adhere to all standards set forth by Lost Province Brewing
Company. Collect payment and operate the Point of Sale system. Follow all alcohol-related laws
ensuring all patrons are of legal drinking age.

EXEMPT/NON-EXEMPT STATUS
Non-Exempt/Hourly
POSITION REPORTS TO
Front of House Manager

JOB RESPONSIBILITIES
● Follow steps of service as determined by Lost Province Brewing Company
● Greet guests within one minute, take beverage and food orders from guests
Serve beer, wine, and food according to guest orders
● Check identification of guests to verify age requirements for purchase of alcohol ∙
Recognize when guests are intoxicated and respond appropriately according to policies and
procedures of Lost Province Brewing Company
● Never serve an alcoholic beverage to an intoxicated person
● Collect payment for food and beverages served and balance all receipts
● Serve food items to guests seated at the bar when appropriate and in a timely fashion
● Demonstrate a thorough knowledge of food and beverage products, menus and promotions
● Educate guests about beer and wine styles being served
● Recommend food and beverage pairing to guests
● Maintain a clean working area by sweeping, dusting and cleaning of surfaces as needed
● Take the initiative to resolve complaints or grievances to ensure guest satisfaction ∙
● Ensure appropriate service and garnishing of all items served
● Buss and clean tables in dining area as needed
● Run food to tables as it becomes available
● Position as Service Staff may change on a daily basis as the schedule requires and may include
but is not limited to Wait Staff, host, food runner, and busser
● Clean dining area after guests depart, as needed at end of day
● Responsible for adherence to all LPBC Sanitation and Safety policies by completing daily
priorities including but not limited to Refrigeration Logs, Sanitation Bucket set-up and use, PPE
use, etc. as directed
● Responsible for making sure all beverage and food items are properly stored, labeled, and dated
● Actively assist with storage of all beverage and food items and supplies as needed
● Responsible for the proper utilization of unused portions
● Assists in maintaining clean and orderly conditions throughout facility, Walk-ins and other Refrigerators/Freezers.
● Is responsible for cleaning own work area. Adheres to the "Clean as you go" policy.
● Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
● Product is used by following the FIFO (first in, first out) inventory method. This assumes that the
first items placed in inventory are the first items used in production
● Assist Management by supplying accurate and timely notification of ordering of beverages/bar
supplies and shortages for upcoming events
● Responsible for complete station Mis en Place and set-up including featured items and specials,
decoration and marketing through sample (show) plates; maintenance of superior level of
cleanliness throughout service.
● Responsible for learning, set–up, operation, and close down of all stations as needed including any unattended station assignments.
● Accept responsibility for the accuracy of the work that is produced
● Reports any equipment malfunction to management
● Develops teamwork among the staff
● Always maintains a "Be of Service" attitude
● Strives towards the goal of top-quality service at all times
● Maintains open lines of communication with other employees, i.e. Cooks, Utility Workers, and Bartenders
● Maintains open lines of communication with management
● Always adheres to the uniform dress code and maintains proper personal hygiene
● Responsible for maintaining accurate daily production records
● Attends pre-shift and staff meetings
● Arrive on time and ready to perform necessary job functions
● Days and hours may change to accommodate business needs
● Must check out with direct supervisor before clocking out at the end of day
● Desires to try new things and learn new skills
● Performs other duties as assigned by management
● Responsible for meeting strict deadlines

QUALIFICATIONS
● Must be friendly, courteous, and have a positive attitude
● Ability to multitask
● Must have the ability to learn to operate necessary equipment
● Must have the ability to work well with others as a team
● Must be available and able to be reached for work during scheduled hours
● Must be ready, willing and able to perform any and all job functions assigned by management
including hostess, busing tables, and acting as food runner
● Successful completion of ServSafe food handler training
● Successful completion of NC RASP training
SKILLS & KNOWLEDGE
● Knowledge of beer and wine styles
● Knowledge of beverage and food pairings
● Knowledge of North Carolina alcohol laws
● Must have a basic working knowledge of culinary practices
● Ability to multitask
● Ability to function under stressful circumstances while maintaining a positive attitude
● Excellent communication and organizational skills
● Ability to operate Point of Sale system, handle money, and give correct change

EDUCATION & EXPERIENCE
● High School Degree or Equivalent
● Minimum of 1 year experience in similar position
● Required Math Skills:
○ Requires the mathematical ability to do the following: add, subtract, multiply, and divide
○ Accurately pour measured amounts of beer and wine
● ∙ Required Language Skills:
○ Must have developed language skills to the point to be able to:
○ Read instructions, rules, etc.
○ Write simple sentences
○ Speak clearly and distinctly

PHYSICAL DEMANDS
Body Positioning: Requires the ability to lift 50 lbs. maximum, and frequent lifting and/or carrying of
objects weighing up to 40 lbs. Requires walking, standing for long periods of time, repetitive movement
and using hands to handle, control, or feel objects, tools or controls, frequent washing of hands
Environment: Requires working in very hot (above 90 F degrees) or very cold (below 32 F degrees)
temperatures. There will be contact with water or other liquids.