Support

Job Summary

Required Qualifications

• •16 years of age or older, subject to applicable work and scheduling restrictions
• •Reliable transportation or a dependable way to arrive for every scheduled shift
• •Dependable and punctual attendance
• •Availability to work a flexible restaurant schedule including weekends, evenings, holidays, football weekends, and special events
• •Ability to work effectively in a fast-paced, high-volume environment
• •Ability to stand and walk for extended periods throughout a shift
• •Ability to frequently bend, reach, twist, and move throughout the restaurant
• •Ability to safely lift and carry approximately 25 to 40 pounds
• •Ability to carry trays, plates, glassware, bus tubs, water carafes, and restaurant supplies safely
• •Ability to move quickly while maintaining awareness of guests, coworkers, stairs, tables, and other obstacles
• •Ability to work around hot food, kitchen equipment, glassware, cleaning products, and wet or slippery surfaces
• •Ability to perform repetitive restaurant tasks such as polishing, stocking, clearing, resetting, and carrying dishes
• •Ability to receive coaching and immediately apply feedback
• •Ability to maintain a positive, team-first attitude
• •Ability to communicate clearly and respectfully with guests, coworkers, managers, and the culinary team
• •Ability to stay composed during high-volume service
• •Ability to demonstrate urgency
• •Ability to demonstrate awareness
• •Ability to demonstrate attention to detail
• •Ability to demonstrate teamwork
• •Ability to demonstrate communication
• •Ability to demonstrate organization
• •Ability to demonstrate hospitality
• •Ability to demonstrate coachability
• •Ability to learn and demonstrate proficiency in table numbers and restaurant sections
• •Ability to learn and demonstrate proficiency in seat positions
• •Ability to learn and demonstrate proficiency in food running procedures
• •Ability to learn and demonstrate proficiency in proper food presentation
• •Ability to learn and demonstrate proficiency in allergy awareness and communication
• •Ability to learn and demonstrate proficiency in table clearing and resetting
• •Ability to learn and demonstrate proficiency in water service
• •Ability to learn and demonstrate proficiency in tabletop standards
• •Ability to learn and demonstrate proficiency in silverware and glassware placement
• •Ability to learn and demonstrate proficiency in bussing procedures
• •Ability to learn and demonstrate proficiency in service station organization
• •Ability to learn and demonstrate proficiency in opening and closing responsibilities
• •Ability to learn and demonstrate proficiency in cleaning and sanitation expectations
• •Ability to learn and demonstrate proficiency in proper communication with expo and the culinary team
• •Ability to learn and demonstrate proficiency in Sava's service standards and terminology
• •Ability to successfully complete training before being considered fully certified in the position
• •Ability to show up prepared and on time
• •Ability to participate in pre-shift meetings and training
• •Ability to follow food safety and sanitation standards
• •Ability to follow allergy and guest safety protocols
• •Ability to maintain professional communication
• •Ability to protect guest privacy and restaurant information
• •Ability to stay productive during downtime
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity that impacts the team
• •Ability to immediately communicate injuries, broken glass, spills, hazards, or unsafe conditions
• •Ability to follow management and chef direction during service
• •Ability to treat coworkers and guests with respect
• •Ability to know where food needs to go
• •Ability to know which tables need attention
• •Ability to know which Server needs help
• •Ability to know what station needs stocking
• •Ability to know what the kitchen needs
• •Ability to know what the guest needs
• •Ability to anticipate rather than react
• •Ability to communicate clearly
• •Ability to take pride in details most people overlook
• •Ability to help teammates without waiting to be asked
• •Ability to remain composed during high-volume service
• •Ability to communicate immediately when something is wrong
• •Ability to help the entire restaurant succeed rather than focusing only on one section
• •Ability to notice details before guests notice them
• •Ability to keep water glasses filled and tables maintained
• •Ability to run food quickly and accurately
• •Ability to keep service stations clean and fully stocked
• •Ability to know where they are needed without constantly being directed
• •Ability to maintain professional, positive, and polished body language
• •Ability to assist guests whenever possible rather than simply directing them elsewhere
• •Ability to maintain awareness of tables that need water, clearing, resetting, or additional support
• •Ability to help create a clean, organized, comfortable dining environment at all times
• •Ability to run food accurately and with urgency
• •Ability to understand table numbers, seat positions, and restaurant sections
• •Ability to confirm dishes before leaving the kitchen
• •Ability to follow chef and expo direction when working at the pass
• •Ability to communicate allergies and modifications appropriately
• •Ability to present food professionally when delivering it to the table
• •Ability to assist with large tables and coordinated food delivery
• •Ability to clear and sanitize tables following Sava's standards
• •Ability to reset tables completely before considering the table finished
• •Ability to inspect glassware, silverware, napkins, chairs, and tabletop presentation
• •Ability to maintain organized bus stations and service areas
• •Ability to transport dishes and glassware safely
• •Ability to polish silverware and glassware
• •Ability to stock service stations, hutches, server alleys, and necessary supplies
• •Ability to maintain organization throughout the restaurant
• •Ability to assist servers, bartenders, hosts, and managers when needed
• •Ability to respond immediately when the kitchen calls for Hands
• •Ability to perform opening, running, and closing side work
• •Ability to keep floors and pathways clean and safe
• •Ability to communicate low products or operational needs to management before they become emergencies
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to notice water levels, dirty plates, crooked chairs, missing silverware, low supplies, and incomplete table setups
• •Ability to support the entire restaurant rather than waiting for someone to ask for help
• •Ability to communicate low products, guest needs, allergies, mistakes, delays, or safety concerns immediately
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to receive feedback professionally and demonstrate improvement
• •Ability to consistently demonstrate strong performance, reliability, hospitality, menu knowledge, communication, urgency, and ownership
• •Ability to demonstrate consistent attendance and punctuality
• •Ability to demonstrate strong understanding of Sava's service standards
• •Ability to demonstrate excellent table numbers and seat position knowledge
• •Ability to demonstrate proper food running and table maintenance
• •Ability to demonstrate strong guest communication
• •Ability to demonstrate developing food, beverage, and allergy knowledge
• •Ability to demonstrate ability to stay composed during high-volume service
• •Ability to demonstrate team-first behavior
• •Ability to demonstrate strong side-work and cleanliness habits
• •Ability to demonstrate ability to receive and apply coaching
• •Ability to demonstrate initiative without needing constant direction
• •Ability to demonstrate consistent execution of Support Team responsibilities
• •Ability to master the position before advancing to the position wanted
• •Ability to understand great service
• •Ability to prepare for greater responsibility
• •Ability to take pride in how they present themselves
• •Ability to be serious about growing within hospitality
• •Ability to bring a current résumé
• •Ability to dress to impress
• •Ability to arrive prepared to discuss experience, availability, and career goals
• •Ability to be ready to tell why you want to be part of the Sava's team
• •Ability to take pride in how they present themselves
• •Ability to be serious about growing within hospitality
• •Ability to show up prepared and on time
• •Ability to participate in pre-shift meetings and training
• •Ability to follow food safety and sanitation standards
• •Ability to follow allergy and guest safety protocols
• •Ability to maintain professional communication
• •Ability to protect guest privacy and restaurant information
• •Ability to stay productive during downtime
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity that impacts the team
• •Ability to immediately communicate injuries, broken glass, spills, hazards, or unsafe conditions
• •Ability to follow management and chef direction during service
• •Ability to treat coworkers and guests with respect
• •Ability to know where food needs to go
• •Ability to know which tables need attention
• •Ability to know which Server needs help
• •Ability to know what station needs stocking
• •Ability to know what the kitchen needs
• •Ability to know what the guest needs
• •Ability to anticipate rather than react
• •Ability to communicate clearly
• •Ability to take pride in details most people overlook
• •Ability to help teammates without waiting to be asked
• •Ability to remain composed during high-volume service
• •Ability to communicate immediately when something is wrong
• •Ability to help the entire restaurant succeed rather than focusing only on one section
• •Ability to notice details before guests notice them
• •Ability to keep water glasses filled and tables maintained
• •Ability to run food quickly and accurately
• •Ability to keep service stations clean and fully stocked
• •Ability to know where they are needed without constantly being directed
• •Ability to maintain professional, positive, and polished body language
• •Ability to assist guests whenever possible rather than simply directing them elsewhere
• •Ability to maintain awareness of tables that need water, clearing, resetting, or additional support
• •Ability to help create a clean, organized, comfortable dining environment at all times
• •Ability to run food accurately and with urgency
• •Ability to understand table numbers, seat positions, and restaurant sections
• •Ability to confirm dishes before leaving the kitchen
• •Ability to follow chef and expo direction when working at the pass
• •Ability to communicate allergies and modifications appropriately
• •Ability to present food professionally when delivering it to the table
• •Ability to assist with large tables and coordinated food delivery
• •Ability to clear and sanitize tables following Sava's standards
• •Ability to reset tables completely before considering the table finished
• •Ability to inspect glassware, silverware, napkins, chairs, and tabletop presentation
• •Ability to maintain organized bus stations and service areas
• •Ability to transport dishes and glassware safely
• •Ability to polish silverware and glassware
• •Ability to stock service stations, hutches, server alleys, and necessary supplies
• •Ability to maintain organization throughout the restaurant
• •Ability to assist servers, bartenders, hosts, and managers when needed
• •Ability to respond immediately when the kitchen calls for Hands
• •Ability to perform opening, running, and closing side work
• •Ability to keep floors and pathways clean and safe
• •Ability to communicate low products or operational needs to management before they become emergencies
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to notice water levels, dirty plates, crooked chairs, missing silverware, low supplies, and incomplete table setups
• •Ability to support the entire restaurant rather than waiting for someone to ask for help
• •Ability to communicate low products, guest needs, allergies, mistakes, delays, or safety concerns immediately
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to receive feedback professionally and demonstrate improvement
• •Ability to consistently demonstrate strong performance, reliability, hospitality, menu knowledge, communication, urgency, and ownership
• •Ability to demonstrate consistent attendance and punctuality
• •Ability to demonstrate strong understanding of Sava's service standards
• •Ability to demonstrate excellent table numbers and seat position knowledge
• •Ability to demonstrate proper food running and table maintenance
• •Ability to demonstrate strong guest communication
• •Ability to demonstrate developing food, beverage, and allergy knowledge
• •Ability to demonstrate ability to stay composed during high-volume service
• •Ability to demonstrate team-first behavior
• •Ability to demonstrate strong side-work and cleanliness habits
• •Ability to demonstrate ability to receive and apply coaching
• •Ability to demonstrate initiative without needing constant direction
• •Ability to demonstrate consistent execution of Support Team responsibilities
• •Ability to master the position before advancing to the position wanted
• •Ability to understand great service
• •Ability to prepare for greater responsibility
• •Ability to take pride in how they present themselves
• •Ability to be serious about growing within hospitality
• •Ability to show up prepared and on time
• •Ability to participate in pre-shift meetings and training
• •Ability to follow food safety and sanitation standards
• •Ability to follow allergy and guest safety protocols
• •Ability to maintain professional communication
• •Ability to protect guest privacy and restaurant information
• •Ability to stay productive during downtime
• •Ability to keep personal phones away during active service except when authorized
• •Ability to avoid gossip, disruptive behavior, and negativity that impacts the team
• •Ability to immediately communicate injuries, broken glass, spills, hazards, or unsafe conditions
• •Ability to follow management and chef direction during service
• •Ability to treat coworkers and guests with respect
• •Ability to know where food needs to go
• •Ability to know which tables need attention
• •Ability to know which Server needs help
• •Ability to know what station needs stocking
• •Ability to know what the kitchen needs
• •Ability to know what the guest needs
• •Ability to anticipate rather than react
• •Ability to communicate clearly
• •Ability to take pride in details most people overlook
• •Ability to help teammates without waiting to be asked
• •Ability to remain composed during high-volume service
• •Ability to communicate immediately when something is wrong
• •Ability to help the entire restaurant succeed rather than focusing only on one section
• •Ability to notice details before guests notice them
• •Ability to keep water glasses filled and tables maintained
• •Ability to run food quickly and accurately
• •Ability to keep service stations clean and fully stocked
• •Ability to know where they are needed without constantly being directed
• •Ability to maintain professional, positive, and polished body language
• •Ability to assist guests whenever possible rather than simply directing them elsewhere
• •Ability to maintain awareness of tables that need water, clearing, resetting, or additional support
• •Ability to help create a clean, organized, comfortable dining environment at all times
• •Ability to run food accurately and with urgency
• •Ability to understand table numbers, seat positions, and restaurant sections
• •Ability to confirm dishes before leaving the kitchen
• •Ability to follow chef and expo direction when working at the pass
• •Ability to communicate allergies and modifications appropriately
• •Ability to present food professionally when delivering it to the table
• •Ability to assist with large tables and coordinated food delivery
• •Ability to clear and sanitize tables following Sava's standards
• •Ability to reset tables completely before considering the table finished
• •Ability to inspect glassware, silverware, napkins, chairs, and tabletop presentation
• •Ability to maintain organized bus stations and service areas
• •Ability to transport dishes and glassware safely
• •Ability to polish silverware and glassware
• •Ability to stock service stations, hutches, server alleys, and necessary supplies
• •Ability to maintain organization throughout the restaurant
• •Ability to assist servers, bartenders, hosts, and managers when needed
• •Ability to respond immediately when the kitchen calls for Hands
• •Ability to perform opening, running, and closing side work
• •Ability to keep floors and pathways clean and safe
• •Ability to communicate low products or operational needs to management before they become emergencies
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to notice water levels, dirty plates, crooked chairs, missing silverware, low supplies, and incomplete table setups
• •Ability to support the entire restaurant rather than waiting for someone to ask for help
• •Ability to communicate low products, guest needs, allergies, mistakes, delays, or safety concerns immediately
• •Ability to maintain clean and properly stocked service stations, hutches, server alleys, and work areas
• •Ability to acknowledge guests and contribute positively to their experience, even when you are not their primary Server
• •Ability to receive feedback professionally and demonstrate improvement
• •Ability to consistently demonstrate strong performance, reliability, hospitality, menu knowledge, communication, urgency, and ownership
• •Ability to demonstrate consistent attendance and punctuality
• •Ability to demonstrate strong understanding of Sava's service standards
• •Ability to demonstrate excellent table numbers and seat position knowledge
• •Ability to demonstrate proper food running and table maintenance
• •Ability to demonstrate strong guest communication
• •Ability to demonstrate developing food, beverage, and allergy knowledge
• •Ability to demonstrate ability to stay composed during high-volume service
• •Ability to demonstrate team-first behavior
• •Ability to demonstrate strong side-work and cleanliness habits
• •Ability to demonstrate ability to receive and apply coaching
• •Ability to demonstrate initiative without needing constant direction
• •Ability to demonstrate consistent execution of Support Team responsibilities