S.A. - Server Assistant



1. Possess a positive, outgoing and naturally curious Personality.

2. Ability to follow the Ford Fry Restaurants standards of Presentation.

3. Ability to follow the Ford Fry Restaurants standards of Body Language.

4. Ability to follow the Ford Fry Restaurants standards of Verbiage.

5. Legal ability to work in the US.

6. Proficiency in reading, writing, and speaking English.

7. Proficiency in basic mathematical computations and reasoning.

8. Basic critical thinking capability.

9. 1-year restaurant experience.

10. Ability to work a flexible workweek including nights, weekends, and holidays.

11. Ability to communicate clearly and courteously.

12. Strong knowledge of basic restaurant service.



1. Fluency in a foreign language, preferably Spanish.

2. TIPS Certification.

3. CPR certification.

4. Serve Safe certification.




1. Ability to work cohesively and to support unity within the staff.

2. Openness to guests and fellow employees.

3. Ability to work calmly and effectively under pressure.

4. Ability to perform Ford Fry Restaurants steps of  service

5. Basic knowledge of food and beverage with particular strength in the menus of the candidate’s restaurant of employ.

6. Ability to follow a checklist.

7. Ability to take cues from guests’ and staff members’ behavior and demeanor as to their level of satisfaction or happiness and to address any issues that arise in a proactive manner.

8. Understanding and ability to adhere to all Ford Fry Restaurants standards, policies, and procedures.

9. Understanding, awareness, and concern for safety and security and knowledge of how to report any incidents.

10. Ability to maintain discretion and confidentiality, including matters relating to guests, staff, the restaurant, and the company.



1.  Previous guest relations training.




1. Understand Ford Fry Restaurants style, practices, culture, terminology, organizational structure, and general philosophy. Use these principles as guideline for behavior.

2. Consistently follow all Employee Handbook policies and practices and adhere to all Federal, State, and Local laws.

3. Maintain professional appearance, behavior, quality of work, integrity, openness, and accessibility to employees and guests.

4. Support the team of the restaurant in offering guests an expertly served beverage/dining experience.

5. Conform to service philosophy and all applicable points of service outlined in the Service and Training Manual

6. Understand be able to perform all aspects of opening and closing side duties (‘sidework sheets’)

7. Anticipate guests’ needs by constantly scanning the room and picking up cues from facial expression, body language, and demeanor

8. When problems arise, address quickly, appropriately, and proactively when possible

9.Maintain attendance and timeliness in accordance with the Employee Handbook and the restaurants’ schedule

10. Respect guest and restaurant confidentiality

11. Work to maintain a clean and organized work environment at all times

12. Recognize and address potentially intoxicated, disruptive, or undesirable guests

13. Report unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair to management

14. Properly handle and report guest and employee accidents

15. Respond properly to restaurant emergencies or safety situations

16. Attend and participate in all required meetings

17. Perform other tasks or projects as assigned by Ford Fry Restaurants management.


            A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions performed with or without reasonable accommodation. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.



 NOTE:  All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.





1. Ability to continuously stand and walk.

2. Ability to negotiate asphalt, gravel, wood floor, tiled floor and steps from one moment to the next.

3. Occasional sitting for completion of paperwork.

4.  tair climbing.

5. Reaching to floor to pick up items (squatting, or forward bend with shoulder flexion).

6. One arm in repetitive midline crossing and flexion/extension to serve guests.



1. Ability to lift or move objects up to 50 lbs.        



1. Standing and walking is continuous for 4-5 hours at a time.

2. Operating a computer touch-screen is repetitive.

3. Negotiating varied floor and exterior surfaces is repetitive.

4. Moving furniture is occasional. 

5. Standing, walking, bending, kneeling, and ascending and descending stairs are repetitive movements.

6. Lifting and carrying dishes and glasses is repetitive.

7. Lifting and carrying a 30 lb tray is repetitive.

8. Manipulating objects and operating equipment is occasional.

9. Sitting is occasional for completion of paperwork.



1. Rooms are often dimly lit. Good sight and balance needed for negotiating varied floor surfaces while carrying heavy objects and carrying hot fluids (coffee and tea).

2. Speech and hearing to interact with guests.

3. Sight for completion of paperwork.

4. Fine motor skills are needed for writing guest checks and folding napkins.

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