Service Assistant

Posted today

ruths chris la canteraSan Antonio (TX)

Dining Room and Cafeteria Attendants and Bartender Helpers Full-Service Restaurants

SENIORITY

Entry

Apply

About the role

Front Of House Position All front of house positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the manager on duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the manager on duty should our guests express any dissatisfaction with their dining experience. It is essential for front of house team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet.

Duties:

Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course
Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the "decoy" system, placing them in prescribed area for proper disposition.
Resets vacated tables according to the procedures stated in the RCSH training

to the service staff any requests or needs of the guest.

Requirements: Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position. Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to communicate effectively and listen attentively to supervisors, employees and guests. Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Before you apply

Applying takes about a minute. These four things decide how fast it moves after that.

Your profile is current

It's what we read first. Occupations, seniority and locations matter more than a long history.

Two examples you can talk through

Not a portfolio — just two pieces of work where you can explain the decisions and what you'd change.

A number in mind

What you're on now and what would make you move. We negotiate better when we know both.

Your notice period

Employers plan around it, and it's the question that stalls offers most often.

Once you apply, someone reads it and calls you before anything reaches the employer — usually within two working days.