Reports to: General Manager
Position Summary:
The Server at KATA is responsible for delivering an exceptional, hospitality‑driven guest experience through attentive service, deep product knowledge, and consistent execution of KATA’s service standards. This role blends professionalism with warmth, ensuring every guest feels welcomed, cared for, and guided through their dining experience with confidence and enthusiasm.
Servers act as key ambassadors of the restaurant, maintaining strong communication with FOH and BOH teams, anticipating guest needs, and contributing to a smooth, efficient, and memorable service environment. This position requires poise, accuracy, and a commitment to upholding KATA’s brand values and operational excellence.
Core Tasks and Responsibilities:
Provide warm, attentive, and professional service to all guests: Engage authentically with guests, anticipate needs, and ensure every table receives timely, thoughtful, and personalized attention throughout their visit.
Maintain expert-level knowledge of all food, beverage, and specialty offerings: Understand menu items, ingredients, allergens, preparation methods, cocktails, wine, sake, and specials to confidently guide guests and make informed recommendations.
Accurately take and enter orders into the POS system: Ensure all orders are entered correctly, modifications are clearly communicated, and timing aligns with service flow and guest expectations.
Deliver food and beverages promptly and according to presentation standards: Coordinate with the kitchen and bar to ensure items are delivered at the correct temperature, with proper garnishes, and in alignment with KATA’s service style.
Monitor guest satisfaction and address concerns immediately: Check in with guests throughout their meal, resolve issues with professionalism, and escalate concerns to management when appropriate.
Support opening, mid‑shift, and closing responsibilities: Complete all assigned side work, restocking, cleaning, and setup tasks to ensure the dining room is fully prepared for service and properly reset at the end of each shift.
Maintain cleanliness and organization of the dining room and service stations: Uphold sanitation standards by keeping tables, stations, and shared spaces clean, polished, and service‑ready at all times.
Collaborate closely with FOH and BOH teams to ensure seamless service: Communicate effectively with bartenders, food runners, hosts, chefs, and managers to maintain accuracy, speed, and consistency across all guest interactions.
Follow all cash‑handling and payment procedures accurately: Process payments, manage split checks, and ensure all transactions are completed correctly to maintain financial accuracy and guest trust.
Adhere to all safety, sanitation, and responsible service guidelines: Comply with health codes, alcohol service laws, and internal safety protocols to maintain a safe and compliant environment for guests and staff.
Participate in ongoing training and development sessions: Engage in menu tastings, service workshops, and team meetings to stay aligned with evolving offerings, standards, and expectations.
Contribute to a positive, team‑oriented workplace culture: Support teammates during high‑volume periods, communicate respectfully, and help foster an environment centered on hospitality, accountability, and shared success.