Server

Job Summary

Required Qualifications

• •18 years of age or older
• •Reliable and punctual attendance
• •Reliable transportation or a dependable way to arrive for every scheduled shift
• •Availability to work a flexible restaurant schedule including evenings, weekends, holidays, football weekends, special events, and high-volume periods
• •Arrival on time, properly groomed, and in complete Sava's uniform
• •Professional, confident, and polished communication
• •Comfort interacting with a wide variety of guests
• •Ability to work effectively in a fast-paced, high-volume restaurant
• •Composure and professionalism under pressure
• •Willingness to receive coaching and immediately apply feedback
• •Team-first attitude
• •Ability to stand and move for extended periods
• •Ability to safely carry trays, dishes, beverages, and restaurant equipment
• •Ability to frequently bend, reach, lift, and navigate a high-volume dining room
• •Ability to work evenings, weekends, holidays, football weekends, special events, and other high-volume periods as scheduled
• •Ability to stand and walk for extended periods throughout a shift
• •Ability to frequently bend, reach, twist, and navigate the dining room
• •Ability to safely carry trays, plates, glassware, beverages, and restaurant supplies
• •Ability to lift and carry approximately
• •Successful completion of Sava's Server training before independently taking a section
• •Ability to describe menu items clearly and confidently without relying entirely on written materials
• •Ability to communicate immediately regarding allergies, guest concerns, incorrect orders, delayed food, low products, 86'd items, special requests, payment issues, and safety concerns
• •Ability to maintain a clean and professional appearance
• •Ability to follow uniform and grooming standards
• •Ability to arrive prepared for pre-shift
• •Ability to participate actively in education and training
• •Ability to review menu changes and 86'd items before service
• •Ability to maintain respectful communication with coworkers
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity
• •Ability to maintain guest confidentiality and professionalism
• •Ability to follow leadership and chef direction during service
• •Ability to remain productive during slower periods
• •Ability to understand that consistency builds trust
• •Ability to take coaching well
• •Ability to control the pace of their section
• •Ability to sell confidently without sounding scripted
• •Ability to notice empty glasses and unfinished details
• •Ability to communicate before problems escalate
• •Ability to remain composed when business increases
• •Ability to help teammates without being asked
• •Ability to make guests feel recognized
• •Ability to know when to engage and when to give guests space
• •Ability to guide guests rather than simply process their order
• •Ability to communicate allergies, delays, low products, mistakes, and guest concerns immediately
• •Ability to maintain clean, organized, maintained, and properly marked tables
• •Ability to maintain water levels
• •Ability to maintain clean tabletop presentation
• •Ability to maintain proper silverware
• •Ability to maintain proper glassware
• •Ability to perform timely clearing
• •Ability to maintain appropriate markings
• •Ability to maintain clean chairs and surrounding areas
• •Ability to maintain proper pacing between courses
• •Ability to do the right thing even when nobody is watching
• •Ability to run food for other sections
• •Ability to respond when the kitchen calls for Hands
• •Ability to help clear and reset tables
• •Ability to support the host team
• •Ability to support bartenders
• •Ability to support the Support Team
• •Ability to polish and stock during downtime
• •Ability to help maintain common service areas
• •Ability to maintain organized service stations and server alleys
• •Ability to complete assigned opening and closing responsibilities
• •Ability to maintain awareness of ticket times
• •Ability to keep managers informed of potential guest concerns
• •Ability to pre-bus continuously
• •Ability to maintain clean and organized tables
• •Ability to remove unnecessary glassware and dishes
• •Ability to monitor water levels
• •Ability to maintain silverware and appropriate markings
• •Ability to keep chairs and tabletop presentation aligned
• •Ability to communicate with Support Team Members rather than depending entirely on them
• •Ability to maintain awareness of their section and surrounding areas
• •Ability to read the table and adjust service style appropriately
• •Ability to anticipate guest needs rather than waiting to be asked
• •Ability to perform appropriate checkbacks after food is delivered
• •Ability to resolve small concerns immediately and involve a manager whenever additional support is needed
• •Ability to thank guests sincerely and invite them to return
• •Ability to greet newly seated guests promptly
• •Ability to establish a genuine connection with guests
• •Ability to welcome every table warmly and professionally
• •Ability to guide guests confidently through the Sava's food and beverage experience
• •Ability to maintain strong working knowledge of current food menu
• •Ability to maintain strong working knowledge of ingredients and preparation methods
• •Ability to maintain strong working knowledge of allergens
• •Ability to maintain strong working knowledge of modifications
• •Ability to maintain strong working knowledge of daily features
• •Ability to maintain strong working knowledge of cocktails
• •Ability to maintain strong working knowledge of spirits
• •Ability to maintain strong working knowledge of beer
• •Ability to maintain strong working knowledge of wine
• •Ability to maintain strong working knowledge of non-alcoholic beverages
• •Ability to maintain strong working knowledge of desserts
• •Ability to maintain strong working knowledge of seasonal menu changes
• •Ability to maintain strong working knowledge of appropriate food and beverage pairings
• •Ability to maintain knowledge of 86'd items
• •Ability to know table numbers
• •Ability to know restaurant sections
• •Ability to know seat numbers and positions
• •Ability to demonstrate proficiency in proper order entry
• •Ability to demonstrate proficiency in course timing
• •Ability to demonstrate proficiency in food running
• •Ability to demonstrate proficiency in beverage service
• •Ability to demonstrate proficiency in water service
• •Ability to demonstrate proficiency in table maintenance
• •Ability to demonstrate proficiency in pre-bussing
• •Ability to demonstrate proficiency in marking tables for upcoming courses
• •Ability to demonstrate proficiency in proper silverware and glassware placement
• •Ability to demonstrate proficiency in two-bite checkbacks
• •Ability to demonstrate proficiency in guest recovery
• •Ability to demonstrate proficiency in payment processing
• •Ability to demonstrate proficiency in opening and closing procedures
• •Ability to demonstrate proficiency in side work
• •Ability to demonstrate proficiency in service station organization
• •Ability to understand the entire guest journey, not simply their individual transactions
• •Ability to know who has just been seated
• •Ability to know who needs water
• •Ability to know which table is waiting for food
• •Ability to know which table needs to be cleared
• •Ability to know which guest may have a concern
• •Ability to know which teammate needs help
• •Ability to move with purpose while maintaining composure
• •Ability to confidently guide guests through the menu and make thoughtful recommendations
• •Ability to identify opportunities for cocktails, wine, appetizers, shareable dishes, entrées, sides, desserts, and after-dinner beverages
• •Ability to improve the guest's experience while growing sales naturally
• •Ability to maintain composure and professionalism under pressure
• •Ability to be able to work effectively in a fast-paced, high-volume restaurant
• •Ability to demonstrate professional, confident, and polished communication
• •Ability to be comfortable interacting with a wide variety of guests
• •Ability to maintain a clean and professional appearance
• •Ability to follow uniform and grooming standards
• •Ability to arrive prepared for pre-shift
• •Ability to participate actively in education and training
• •Ability to review menu changes and 86'd items before service
• •Ability to maintain respectful communication with coworkers
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity
• •Ability to maintain guest confidentiality and professionalism
• •Ability to follow leadership and chef direction during service
• •Ability to remain productive during slower periods
• •Ability to understand that consistency builds trust
• •Ability to take coaching well
• •Ability to control the pace of their section
• •Ability to sell confidently without sounding scripted
• •Ability to notice empty glasses and unfinished details
• •Ability to communicate before problems escalate
• •Ability to remain composed when business increases
• •Ability to help teammates without being asked
• •Ability to make guests feel recognized
• •Ability to know when to engage and when to give guests space
• •Ability to guide guests rather than simply process their order
• •Ability to communicate allergies, delays, low products, mistakes, and guest concerns immediately
• •Ability to maintain clean, organized, maintained, and properly marked tables
• •Ability to maintain water levels
• •Ability to maintain clean tabletop presentation
• •Ability to maintain proper silverware
• •Ability to maintain proper glassware
• •Ability to perform timely clearing
• •Ability to maintain appropriate markings
• •Ability to maintain clean chairs and surrounding areas
• •Ability to maintain proper pacing between courses
• •Ability to do the right thing even when nobody is watching
• •Ability to run food for other sections
• •Ability to respond when the kitchen calls for Hands
• •Ability to help clear and reset tables
• •Ability to support the host team
• •Ability to support bartenders
• •Ability to support the Support Team
• •Ability to polish and stock during downtime
• •Ability to help maintain common service areas
• •Ability to maintain organized service stations and server alleys
• •Ability to complete assigned opening and closing responsibilities
• •Ability to maintain awareness of ticket times
• •Ability to keep managers informed of potential guest concerns
• •Ability to pre-bus continuously
• •Ability to maintain clean and organized tables
• •Ability to remove unnecessary glassware and dishes
• •Ability to monitor water levels
• •Ability to maintain silverware and appropriate markings
• •Ability to keep chairs and tabletop presentation aligned
• •Ability to communicate with Support Team Members rather than depending entirely on them
• •Ability to maintain awareness of their section and surrounding areas
• •Ability to read the table and adjust service style appropriately
• •Ability to anticipate guest needs rather than waiting to be asked
• •Ability to perform appropriate checkbacks after food is delivered
• •Ability to resolve small concerns immediately and involve a manager whenever additional support is needed
• •Ability to thank guests sincerely and invite them to return
• •Ability to greet newly seated guests promptly
• •Ability to establish a genuine connection with guests
• •Ability to welcome every table warmly and professionally
• •Ability to guide guests confidently through the Sava's food and beverage experience
• •Ability to maintain strong working knowledge of current food menu
• •Ability to maintain strong working knowledge of ingredients and preparation methods
• •Ability to maintain strong working knowledge of allergens
• •Ability to maintain strong working knowledge of modifications
• •Ability to maintain strong working knowledge of daily features
• •Ability to maintain strong working knowledge of cocktails
• •Ability to maintain strong working knowledge of spirits
• •Ability to maintain strong working knowledge of beer
• •Ability to maintain strong working knowledge of wine
• •Ability to maintain strong working knowledge of non-alcoholic beverages
• •Ability to maintain strong working knowledge of desserts
• •Ability to maintain strong working knowledge of seasonal menu changes
• •Ability to maintain strong working knowledge of appropriate food and beverage pairings
• •Ability to maintain knowledge of 86'd items
• •Ability to know table numbers
• •Ability to know restaurant sections
• •Ability to know seat numbers and positions
• •Ability to demonstrate proficiency in proper order entry
• •Ability to demonstrate proficiency in course timing
• •Ability to demonstrate proficiency in food running
• •Ability to demonstrate proficiency in beverage service
• •Ability to demonstrate proficiency in water service
• •Ability to demonstrate proficiency in table maintenance
• •Ability to demonstrate proficiency in pre-bussing
• •Ability to demonstrate proficiency in marking tables for upcoming courses
• •Ability to demonstrate proficiency in proper silverware and glassware placement
• •Ability to demonstrate proficiency in two-bite checkbacks
• •Ability to demonstrate proficiency in guest recovery
• •Ability to demonstrate proficiency in payment processing
• •Ability to demonstrate proficiency in opening and closing procedures
• •Ability to demonstrate proficiency in side work
• •Ability to demonstrate proficiency in service station organization
• •Ability to understand the entire guest journey, not simply their individual transactions
• •Ability to know who has just been seated
• •Ability to know who needs water
• •Ability to know which table is waiting for food
• •Ability to know which table needs to be cleared
• •Ability to know which guest may have a concern
• •Ability to know which teammate needs help
• •Ability to move with purpose while maintaining composure
• •Ability to confidently guide guests through the menu and make thoughtful recommendations
• •Ability to identify opportunities for cocktails, wine, appetizers, shareable dishes, entrées, sides, desserts, and after-dinner beverages
• •Ability to improve the guest's experience while growing sales naturally
• •Ability to maintain composure and professionalism under pressure
• •Ability to be able to work effectively in a fast-paced, high-volume restaurant
• •Ability to demonstrate professional, confident, and polished communication
• •Ability to be comfortable interacting with a wide variety of guests
• •Ability to maintain a clean and professional appearance
• •Ability to follow uniform and grooming standards
• •Ability to arrive prepared for pre-shift
• •Ability to participate actively in education and training
• •Ability to review menu changes and 86'd items before service
• •Ability to maintain respectful communication with coworkers
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity
• •Ability to maintain guest confidentiality and professionalism
• •Ability to follow leadership and chef direction during service
• •Ability to remain productive during slower periods
• •Ability to understand that consistency builds trust
• •Ability to take coaching well
• •Ability to control the pace of their section
• •Ability to sell confidently without sounding scripted
• •Ability to notice empty glasses and unfinished details
• •Ability to communicate before problems escalate
• •Ability to remain composed when business increases
• •Ability to help teammates without being asked
• •Ability to make guests feel recognized
• •Ability to know when to engage and when to give guests space
• •Ability to guide guests rather than simply process their order
• •Ability to communicate allergies, delays, low products, mistakes, and guest concerns immediately
• •Ability to maintain clean, organized, maintained, and properly marked tables
• •Ability to maintain water levels
• •Ability to maintain clean tabletop presentation
• •Ability to maintain proper silverware
• •Ability to maintain proper glassware
• •Ability to perform timely clearing
• •Ability to maintain appropriate markings
• •Ability to maintain clean chairs and surrounding areas
• •Ability to maintain proper pacing between courses
• •Ability to do the right thing even when nobody is watching
• •Ability to run food for other sections
• •Ability to respond when the kitchen calls for Hands
• •Ability to help clear and reset tables
• •Ability to support the host team
• •Ability to support bartenders
• •Ability to support the Support Team
• •Ability to polish and stock during downtime
• •Ability to help maintain common service areas
• •Ability to maintain organized service stations and server alleys
• •Ability to complete assigned opening and closing responsibilities
• •Ability to maintain awareness of ticket times
• •Ability to keep managers informed of potential guest concerns
• •Ability to pre-bus continuously
• •Ability to maintain clean and organized tables
• •Ability to remove unnecessary glassware and dishes
• •Ability to monitor water levels
• •Ability to maintain silverware and appropriate markings
• •Ability to keep chairs and tabletop presentation aligned
• •Ability to communicate with Support Team Members rather than depending entirely on them
• •Ability to maintain awareness of their section and surrounding areas
• •Ability to read the table and adjust service style appropriately
• •Ability to anticipate guest needs rather than waiting to be asked
• •Ability to perform appropriate checkbacks after food is delivered
• •Ability to resolve small concerns immediately and involve a manager whenever additional support is needed
• •Ability to thank guests sincerely and invite them to return
• •Ability to greet newly seated guests promptly
• •Ability to establish a genuine connection with guests
• •Ability to welcome every table warmly and professionally
• •Ability to guide guests confidently through the Sava's food and beverage experience
• •Ability to maintain strong working knowledge of current food menu
• •Ability to maintain strong working knowledge of ingredients and preparation methods
• •Ability to maintain strong working knowledge of allergens
• •Ability to maintain strong working knowledge of modifications
• •Ability to maintain strong working knowledge of daily features
• •Ability to maintain strong working knowledge of cocktails
• •Ability to maintain strong working knowledge of spirits
• •Ability to maintain strong working knowledge of beer
• •Ability to maintain strong working knowledge of wine
• •Ability to maintain strong working knowledge of non-alcoholic beverages
• •Ability to maintain strong working knowledge of desserts
• •Ability to maintain strong working knowledge of seasonal menu changes
• •Ability to maintain strong working knowledge of appropriate food and beverage pairings
• •Ability to maintain knowledge of 86'd items