FLOZA SERVER ROLE MANUAL
Updated August 2025
1. Role Summary
Servers at FLOZA are not just order-takers — they are hospitality professionals delivering an elevated dining experience with casual confidence. The role combines precision, attentiveness, and communication. Servers are expected to anticipate needs, confidently guide guests through the food and beverage menus, and uphold FLOZA’s values of seamless, fine-dining-level hospitality without formality.
2. Reports To
- FOH Manager
- General Manager
- On-duty Shift Lead
3. Core ResponsibilitiesService Execution
- Greet tables promptly after seating (Michelin-level timing standards apply)
- Introduce self, set the tone, and take drink orders
- Clearly present specials, premium wines, and seasonal items
- Use handheld POS to fire courses only — no tableside payment
- Drop checks and handle cashouts away from the table
- Describe dishes using chef’s language and presentation details
Menu Mastery
- Know full food and beverage menus, including:
- Key ingredients
- Dietary flags & allergens
- Proper plate orientation (hero at 6 o’clock)
- Confidently answer questions about flavor profiles, pairings, and chef recommendations
Hospitality & Guest Experience
- Recognize and acknowledge first-time guests, celebrations, and VIPs
- Communicate with hosts and managers to personalize the experience
- Alert a manager to assist with large parties or high-spend/high-profile tables
- Execute wine service etiquette:
- Present with label facing guest
- Offer a taste to the ordering guest
- Pour oldest woman → youngest woman → oldest man → youngest man
- Management may pour premium bottles when appropriate
Team Collaboration
- Support others during rushes and in between sections (tip pool hybrid model)
- Assist with bussing, resetting, and refills if another server is triple sat
- Coordinate with runners and float staff for seamless service pacing
- Help polish wares and fold linens as part of FOH duties
4. Service Flow Expectations
Stage
Action
Pre-Shift
Review specials, menu changes, VIP guests; stock station
Seating
Host greets, seats, drops menus, and pours water
Introduction
Server greets within 2 mins, offers drinks, describes specials
Order Entry
Fire courses by course; communicate timing to expo
Course Execution
Support with delivery, refinements, wine pouring
Check Presentation
Drop check discreetly; no handheld payment at table
Cashout
Process cards or cash at station, return change promptly
Reset
Reset table if not handed off to bussers/flex staff
5. Table Assignment & Coverage
- Use Fixed + Flex Hybrid Model
- Servers are assigned a primary section (usually up to 20 guests)
- Float staff support delivery, refills, resets, and overflow greeting
- Communication is expected and rewarded in the tip pool
Table Organization & Seat Numbering
Servers are expected to:
- Assign and memorize seat numbers for every table immediately after greeting
- Input all orders by seat number in the POS system
- Coordinate with runners so dishes are delivered silently and accurately
- Ensure that modifications, allergies, and coursing are tied to the correct seat
- Reset seat numbers if guests move or switch seats (especially at communal tables)
Job Type: Part-time
Pay: $10.00 - $15.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Work Location: In person