Server (The Grille)

Title: Server (The Grille)
Department: Carson - The Grille
Location: NV - Gold Dust West - Carson City
Employment Duration: Full time
Available Shift: Open
Pay Range:


General Summary of Job Duties

To take orders and deliver food in a timely manner.

Principle Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.

  • Take customers’ orders and input them into our POS system

  • Give good customer service according to our core standards

  • The concept of "Five Sensing" is practiced daily by the Server. (Temperature, music level/selection, visual cleanliness throughout the dining room, no sticky tables/chairs and a strong awareness of the selection of menu items and their seasoning.)

  • Follows all department policies and complies with all state liquor laws.

  • Servers follows proper food handling and sanitary procedures

  • The staff maintains an upright posture and does not lean on counters or walls.

  • Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.

  • Adhere to all appearance and uniform standards.

  • Maintain an open line of communication with Management.

  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.

  • Ability to accept performance feedback in a professional manner.

  • Regular attendance to all scheduled shifts is considered an essential function of the job.

  • Arriving on-time for all scheduled shifts is considered an essential function of the job.

  • Other duties as assigned.


    General Job Responsibilities and Duties

    To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

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    Offer a warm greeting to everyone you encounter with a smile and eye contact.

  • Practice mutual respect by dealing honestly in all interactions.

  • Use genuine listening skills and offer sincere responses.

  • Promote positive interactions with both external and internal guests through sincere greeting and communications.

  • Be approachable, listen and lead by example.

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    Be proactive and positive.

  • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.

  • Manager staff effectively with timely reviews and address performance issues.

  • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.

  • Acquire knowledge, training and education. Communicate it to all employees.


    • Anticipate our guests’ needs before they ask.

    • Contribute ideas and solutions to improve customer service.

    • Escort out guests rather than point.

    • Take personal pride in the quality of your work.

    • Actively seek feedback from our guests concerning our service and atmosphere.


    • Share and explain information.

    • Involve managers and employees in business development decisions and cost savings initiatives.

    • Great teams consist of great performers.

    • Create a culture of two-way communication with employees and guests.

    • Be courteous, kind and patient with each other.

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