Restaurant Front of House

Title Server Restaurant Front of House
Location Temecula, Ca
Job Information

A local Temecula winery is looking for a positive and motivated Server to join the team!  Whether you are a seasoned hospitality professional or just beginning to plan your career, we invite you to experience a taste of what Temecula Wine Country has to offer. The Server position will primarily focus on taking orders and serving food and beverages to patrons at tables in the restaurant.

Job Expectations:

  • Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
  • Collect payments from customers.
  • Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
  • Prepare checks that itemize and total meal costs and sales taxes.
  • Check patrons’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request and offering wine pairings.
  • Clean tables or counters after patrons have finished dining.
  • Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

The duties and responsibilities described above may provide only a partial description of this position. This is not an exhaustive list of all aspects of the job.  Other duties and responsibilities not outlined in this document may be added as necessary or desirable, with or without notice.

Knowledge, Skills and Abilities:

  • Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Experience Requirements:

  • 2 – 3 years or more experience in serving with an emphasis in hospitality, Brasserie and bistro style restaurant service.

Education Requirements:

  • High school diploma or equivalent
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Title FOH Assistant Manager Restaurant Front of House
Job Information

The FOH Assistant Manager will primarily focus on planning, directing or coordinating activities in the restaurant under the supervision of the FOH Manager. May order supplies, keep records and accounts, provide departmental training and development and maintain employee related suggestion and recognition programs. Additional duties can include, but not limited to assisting with new hire orientation, recruiting, benefits, wellness, and employee safety.

Work Style

Integrity — Job requires being honest and ethical

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Initiative — Job requires a willingness to take on responsibilities and challenges


  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of service personnel to ensure economical use of food and timely preparation and service.
  • Schedule, order and receive food and beverage service, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule staff hours and assign duties.
  • Book private events, coordinate reservations and guest accommodations.
  • Develop internal events and promotional items, events and activities.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facility.

Detailed Work Activity

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

  • Determine food or beverage costs

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

  • Identify training needs

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Assign work to staff or employees
  • Evaluate performance of employees or contract personnel
  • Orient new employees

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

  • Ensure the safety of patrons, volunteers and staff through the proper implementation and enforcement of emergency procedures.
  • Plan for entertainment or dining activities
  • Coordinate FOH requirements for special events such as festivals, award ceremonies and internal social events
  • Coordinate preparations and pars related to the bar

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • Provide customer service
  • Ensure adequate advertising through display unit, brochures and posters in lobby for upcoming events

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Conduct or attend staff meetings
  • Keep current calendar in outlook for Front of House parties of 20 or greater

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

  • Resolve customer or public complaints
  • Resolve personnel problems or grievances

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Understand government alcoholic beverage service regulations
  • Understand government health, hotel or food service regulations

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

  • Coordinate and ensure the smooth operation of the Front of House
  • Coordinate the use of the lobby for receptions including set up, decoration, food preparation and clean up
  • Coordinate banquets, meetings or related events
  • Direct and coordinate food or beverage preparation
  • Oversee execution of organizational or program policies

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

  • Determine reasonable prices
  • Determine the quality of food or beverages

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Follow nutritional practices
  • Use facility management techniques
  • Use government regulations
  • Use health or sanitation standards
  • Use knowledge of food handling rules

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

  • Prepare Front of House manager’s reports nightly including house counts, deposits, lost and found and patron’s feedback.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in the front of house.

  • Hire, discharge, transfer or promote workers
  • Interview job applicants

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

  • Monitor dining facility operations to ensure regulation

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

  • schedule employee work hours
  • schedule restaurant reservations
  • schedule special events, promotional nights and events

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

  • conduct nutritional or food programs
  • fill out business or government forms
  • maintain records, reports, or files
  • prepare required government reports
  • prepare safety reports

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Selling or Influencing Others — Convincing others to buy merchandise/goods/services or to otherwise change their minds or actions.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

  • Examine expenditures to ensure activities are within budget
  • Manage finances for institutional food service
  • Monitor operational budget
  • Purchase food or beverages

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

  • Investigate customer complaints

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

  • Inspect facilities or equipment for regulatory compliance
  • Oversee work progress to verify safety or conformance to standards

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

  • Price items on menu

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers or customers.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

  • Analyze menus
  • Analyze recipes

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

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