To hit all financial targets. • To lead the team on each shift and ensure the company service standards are upheld. • Escort customers to their tables. • Explain how various menu items are prepared, describing ingredients and cooking methods. • Present menus to customers and answer questions about dishes and make recommendations. • Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. • Serve food and/or beverages to customers; prepare and serve specialty dishes at tables. • Check customers are enjoying their meals and take action to correct any problems. • Work closely with other team members to ensure excellent service is provided to all customers. • Take directions and guidance from managers. • Check customers’ identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages. • Prepare checks that itemize and total meal costs using the Micros Point of Sales system • Stock service areas with supplies such as coffee, food, tableware, and linens.