Server - Schaumburg - Full-time / Part-time

If you are interested in working with a group of talented and driven individuals in a fun team environment, Weber Grill Restaurant is the place for you. Demonstrated leadership, integrity and a commitment to excellence are all required. Servers must have 1-2 years experience in a high volume, full-service restaurants. Wine and/or beverage knowledge is a plus.

Part-time and full-time benefit eligible positions available, competitive wages, and room for growth! Please apply in person to Weber Grill – 1010 N. Meacham Road, Monday thru Friday between 2pm and 4pm.

Over 50 Years of Grilling History... When George Stephen created his first kettle-shaped barbecue grill in 1952, he sparked a backyard revolution. It continues today at the Weber Grill Restaurant. We have locations in downtown Chicago, Lombard, Schaumburg, Indianapolis and St Louis.

The Server is responsible for the complete satisfaction of our customer. They are responsible not only for their own home base, but to the zone in which they are servicing. They are responsible for the timeliness of the dining experience, from the greet to the beverage order, entrée order, dessert and the completion of the payment processing. They are responsible in identifying and alerting a manager as to any critical service points, or snags in service that interrupt service in a negative way for the customer.

Must be willing and able to:

• Work in group service environment where each server has an equally important role in ensuring every guest leaves completely satisfied.
• Full knowledge of steps of service
• Full knowledge of food and beverage menus including “features of the day”
• Report to work in a neat and clean required uniform
• Responsible alcohol service
• Full knowledge of all table numbers, position numbers, flex tables and zones
• Maintain your home base service, while adhering to the basic principles of WGR team service
  • Never pass-by a table greet in your own zone, ever.
  • First round drinks take priority over all other steps of service with the exception of the table greet
  • Refills can be run by anyone in your zone
  • Never leave the kitchen or pass by the front line with empty hands.
  • Tap out in the dish room o Pre-Bus all tables in your zone when heading into the kitchen with empty hands
  • Clear tables in your zone down to S&P
  • Process all CC payments within your zone (Cash payments must be processed by the home base server)
  • Teamwork is key, vocalize what you’re doing, what you can do and what you need help with
• Able to complete opening and closing side-work within 15 minutes
• Able to roll up to 50 rollups per shift
• Able to utilize the Aloha P.O.S. System
• Accept different types of payment for all guest checks and make change
• Reconcile all payments with the management at end of shifts
• Communicate effectively and courteously with co-workers
• Communicate with guests clearly, patiently, courteously and with good humor
• Effectively service a 3 to 4 table station, determined by management 
• Have a full understanding of the service industry
• Must be able to pass exams with 90% or better in each of the following categories:
  • Wine list
  • Beverage and Specialty Drinks
  • Service
  • Menu knowledge

Must be willing and able to:

• Complete and pass Alcohol Awareness Training
• Follow supervisor’s instructions
• Perform calmly and effectively under stressful conditions
• Maintain a well manicured appearance and persona that reflects the image of the restaurant
• Read, sign, and be held accountable for the information in the Weber Employee Handbook
• Excellent English verbal and written communication skills
• Meet personal schedule requirements punctually
• Accept constructive criticism
• Ability to stand and walk for 5-10 hours per day.
• Safely transport food from kitchen to guest table over slick, uneven surface
• Transport food and beverage items to any guest table continually throughout a shift
• Safely move about in all areas of the restaurant
• Lift and carry heavy trays weighing up to 30 lbs from the kitchen and bar to the dining room and vice versa
• Will frequently reach, feel, bend, stoop and carry.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Work in space with variable ventilation, smoke and extreme temperatures
• Must be able to tolerate higher levels of noise from customer and employee traffic while in the field.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.