Website Somerby at St Vincent's One Nineteen

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FLSA STATUS: Hourly/Non-exempt

SUPVR TITLE: Supervisor of Dining Services; Restaurant Manager

Position Summary

A Server waits on tables in the restaurant, keeps the restaurant and service areas clean and assists with special functions.  A Server supports the Dining Service department’s mission of delivering quality service.


Essential Responsibilities

Essential ResponsibilityTime Interval
Maintain proper table settings, placement of flatware, glasses, napkins, condiment dishes, and vases.  Ensure salt and pepper shakers and sugar holders are filled and clean.  Keep table linens clean and properly placed on tables.Daily
Serve members promptly, courteously, and in an orderly manner.  Serve from left, pour beverages and clear from right.  Remove empty dishes before serving next course.Daily
After meal service, take all remaining dishes on tables to kitchen.  Clean tables and chairs.  Reset tables for next meal.Daily
Prepare for and work special functions.As needed
Demonstrate positive member relations and community’s quality care and service standards to members, families, and guests.  Maintain positive, cheerful attitude at all times.Daily
Follow sanitation and safe food handling guidelines.Daily
Use Point of Sale system accurately with minimal errors.


Perform other duties as assigned.  Attend in-service classes and staff meetings.As needed


Minimum Job Qualifications

Level of Education
High school diploma or equivalent (GED)
Technical or Professional License(s)/Certification(s)
Level of Experience
At least 1 year of related work experience



General Knowledge/Skills/Abilities
Ability to read and write, follow written and oral instructions and communicate effectively in English.  Ability to work with the elderly in a courteous and friendly manner, demonstrating patience and compassion.  Ability to perform duties with consideration for residents’ rights at all times and demonstrate integrity and discretion in the care of residents and in handling their health information.  Excellent interpersonal skills.  Polished appearance.
Technical Skills
Ability to safely handle food in accordance with facility policies and procedures, as well as all state and federal regulations.


Inside-Outside Work Contacts

Primary contacts are with co-workers, supervisor, members and guests.



The position falls under the direct supervision of the Restaurant Manager and Supervisors.  The position is not required to supervise or direct other employees.


Physical/Environmental Demands

On a daily basis, throughout the workday: Must be capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching and kneeling, reaching over the head, grasping with both hands, and fine manipulation.  Must physically be able to lift up to 40 pounds unassisted.  Must have normal eyesight or use corrective lenses to attain normal eyesight.  Must have three-dimensional vision and ability to judge distances and spatial relationships so as to see objects where and as they actually are.  Must be able to recognize colors.  Must be able to hear and distinguish between normal tones and be able to perceive the nature of sounds.  Must be able to exchange ideas by means of the spoken word as well as engage in activities to convey detailed or spoken instructions to other workers accurately, loudly, and/or quickly.  Must have normal sense of touch and smell.
Work Environment
Works in well-lighted, well ventilated building.  Must be able to tolerate occasional exposure to dust, fumes, odors, water, etc., as well as some noise.  When outside, must be able to tolerate exposure to weather, fluctuations in temperature (hot, cold), wet and/or humid conditions.  Subject to frequent interruptions.  Subject to hostile or emotionally upset individuals.  Must be willing to work, when necessary, beyond normal working hours and on weekends, as well as in other positions as necessary.
The position requires limited exposure to risk to physical and/or mental health and safety (i.e., physical assault, communicable disease, etc).
Exposure Classification
Work related tasks assigned to this position involve the potential exposure as classified in Category II by the Occupational Safety and Health Administration (OSHA).  See the facility Exposure Control Plan for potential exposure classification and standard operating procedures for individualized tasks.


This position may include access to Protected Health Information (PHI) as defined within the Health Insurance Portability and Accountability Act (HIPAA) Privacy and Security Rule.  PHI refers to individually identifiable health information that is transmitted or maintained in electronic media or any other form or medium.  Under the direction of the Privacy/Security Officer, employees who have access to PHI will receive training on the requirements of the Rule and the Somerby at St. Vincent’s One Nineteen health information policies and procedures.  Employees who violate the requirements of the HIPAA Privacy and Security Rule are subject to discipline, up to and including termination.

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