Niemann Harvest Market Restaurant Server

The Niemann Harvest Market Server duties include but are not limited to providing excellent customer service, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.  

• →Delivers superior guest service and ensure absolute customer satisfaction
• →Learns and uses the three E’s: Engagement, Educate, Empowerment
• →Suggestive selling, sampling
• →Knows seasonality and taste of products offered –Local vendor product
• →Proper handling and rotation of product
• →Promotes events
• →Takes food and drink orders
• →Operates the Point of Sale system and accepts all forms of tender
• →Serves food and drinks
• →Responsible for restaurant cleanliness; sweeps, mops, empties trash, etc.
• →Removes dinnerware from tables in a timely manner
• →Expedites orders
• →Food prep
• →Wash dishes
• →Cleans and sanitizes as needed
• →Responds to customer queries and complaints
• →Promotes and supports established programs
• →Works within company programs, policies and procedures
• →Follows all Health Code guidelines
• →Follows all store and department policies and procedures
• →Follows safety policies and procedures; is a safety role model
• →Other duties assigned 

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• The ability to prioritize and multi task
• Detail oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Money handling skills
• High energy level
• Adaptability 

• →This position has no supervisory responsibilities 

• This position has no required education and/or experience 

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Write routine reports and correspondence. 
• Speak effectively before groups of customers or Associates of organization.

• Basic math concepts (addition, subtraction, division, multiplication) 

• Food Handler’s Certification as required by State Law provided at store level 

• Slip resistant shoes with closed toe and heel
• Apron
• Uniform per store policy
• Ladder
• Stepladder
• Associates may be required to use standard restaurant equipment including, but not limited to
• Knives
• Slicer
• Fryer
• Oven
• Commercial dishwasher

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Lift and/or move up to 50 pounds   
• Stoop
• Crouch

Occasionally (Less than 1/3 of the time)

• Sit
• Climb
• Balance
• Kneel
• Crawl
• Lift and/or move up to 100 pounds 

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors 

Frequently

• Exposure to moving mechanical parts

Occasionally

• Wet and/or humid conditions
• Extreme cold
• Chemicals while cleaning

Noise Level

• Moderate