Knowledge
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.
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Essential Functions

• Punctuality Server must be ready to work at the time shift begins
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.
  
• Service Orientation Actively looking for ways to help people.
  
• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Requires face-to-face discussions with individuals or teams
  
• Requires working indoors/outdoors in environmentally controlled conditions
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Communicate with customers to resolve complaints or ensure satisfaction.
  
• Regular use of Point of Sale POS Software and Terminals.
  
• Closing processes of the restaurant.
  
• While in the lead functions shall trouble-shooting issues with servers, bussers and runners.
  

Basic Skills

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.
  
• Speaking Talking to others to convey information effectively.
  
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
  

Systems Skills

• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Systems Analysis Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  
• Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  

Physical Skills - Body Positioning (Essential Functions)

• Requires standing for up to eight hours.
  
• Must be able to reach all areas of the restaurant on a timely basis.
  

• Requires walking.

• Requires repetitive movement.
  
• Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.).
  
• Requires bending or twisting.
  
• Requires using hands to handle, grasp, , control, or feel objects, tools or controls.
  
• Requires moving heaters, equipment, tables weighing up to 100 pounds.
  
• Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.
  

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise).
  
• Requires face-to-face discussions with individuals or teams.
  

Conflict

• Requires dealing with unpleasant, angry, or discourteous people.
  

Impact of Decisions

• Requires making decisions that impact the results of co-workers, clients or the company.
  
• Requires making decisions that affect other people, the financial resources, and/or the image and reputation of the organization.
  

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities.
  
• Requires work with external customers or the public.
  
• Requires work with others in a group or team.
  

Responsibility for Others

• Includes responsibility for the health and safety of others.
  
• While in a lead function, should assess the proper footwear of the servers, runners and bussers.
  

Work Attire

• Requires wearing common protective or safety equipment.
  

Work Setting

• Requires working indoors/outdoors in environmentally controlled conditions.
  
• Job tasks are performed in close physical proximity to other people.
  

Tasks

• Clean tables or counters after patrons have finished dining.
  
• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
  
• Explain how various menu items are prepared, describing ingredients and cooking methods.
  
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
  
• Escort customers to their tables.
  
• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
  
• Inform customers of daily specials.
  
• 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.
  
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  
• Take orders from patrons for food or beverages.
  
• Check with customers to ensure that they are enjoying their meals, and take action to correct any problems.
  
• Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
  
• Collect payments from customers.
  
• Perform food preparation duties, such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
  
• Provide guests with information about local areas, including directions.
  
• Garnish and decorate dishes in preparation for serving.
  
• Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
  
• Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Bring wine selections to tables with appropriate glasses and pour the wines for customers.
  
• Fill salt, pepper, sugar, cream, condiment, and napkin containers.
  
• Describe and recommend wines to customers.
  

Communicating with Supervisors, Peers, or Subordinates 

• Communicate dining or order details to kitchen personnel.
  

Handling and Moving Objects 

• Add garnishes to food.
  
• Cook foods.
  
• Prepare foods for cooking or serving.
  
• Prepare hot or cold beverages.
  
• Stock serving stations or dining areas with food or supplies.
  

Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions)

• Arrange tables or dining areas.
  
• Clean food preparation areas, facilities, or equipment.
  
• Clean food service areas.
  
• Collect dirty dishes or other tableware.
  
• Enforce rules or regulations.
  
• Serve food or beverages.
  

Bar code reader equipment

• Portable bar code scanners

Magnetic stripe readers and encoders

• Credit card processing machines

Point of sale POS terminal

• Point of sale POS terminals

• Point of service workstations

Point of sale POS software

• Advanced Manager's Workstation

• POS software

• Hospitality Control Solutions Point-of-Sale

• Intuit QuickBooks Point of Sale

• MICROS Systems HSI Profits Series

• Point of sale POS software

The Service Bar Attendant makes all cocktail/mocktail drinks for the service teams. Preparing,

organizing, and expediting beverages for the dining areas. This role is essential to maintaining fast ticket

times, consistent drink quality, and smooth service flow during high-volume periods.

Key Responsibilities

Prepare non-alcoholic beverages, draft beer pours, and basic wine service as directed

Assist bartenders with cocktail batching, garnish prep, and glassware readiness

Organize and expedite drink tickets for servers efficiently and accurately

Maintain cleanliness and organization of the service bar area at all times

Stock ice, glassware, juices, syrups, garnishes, and bar supplies throughout service

Assist with opening and closing side work related to the bar

Follow all health, safety, and responsible alcohol service guidelines

Communicate clearly with bartenders, servers, and management to ensure smooth service

Qualifications

Previous restaurant, bar and service bar experience required

Ability to work quickly and accurately in a fast-paced environment

Strong attention to detail and sense of urgency

Team-oriented, reliable, and positive attitude

Must meet legal requirements to handle alcohol (varies by state)

Physical Requirements

Ability to stand for extended periods

Ability to lift up to 40 lbs

Ability to perform repetitive motions including reaching, bending, and carrying

What We Offer

Competitive hourly pay

Tip participation

Supportive, team-driven environment

Growth opportunities within the Truly Pizza team

Employee meal discounts

Education and Experience
No formal educational decrees required,  but preferred. Prior job experience preferred.

Knowledge
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.

Essential Functions

• Punctuality Busser must be ready to work at the time shift begins
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.
  
• Service Orientation Actively looking for ways to help people.
  
• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Requires face-to-face discussions with individuals or teams
  
• Requires working indoors/outdoors in environmentally controlled conditions
  
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
  
• Communicate with customers to resolve complaints or ensure satisfaction.
  

Basic Skills

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.
  
• Speaking Talking to others to convey information effectively.
  
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
  

Social Skills

• Coordination Adjusting actions in relation to others' actions.
  
• Instructing Teaching others how to do something.
  

• Service Orientation Actively looking for ways to help people.

• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
  

Technical Skills

• Equipment Maintenance Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  
• Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  
• Technology Design Generating or adapting equipment and technology to serve user needs.
  
• Troubleshooting Determining causes of operating errors and deciding what to do about it.
  

Physical Skills - Body Positioning (Essential Functions)

1. Requires standing for up to eight hours
   
2. Must be able to reach all areas of the restaurant on a timely basis.

   
   

3. Requires walking
   
4. Requires repetitive movement
   
5. Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)
   
6. Requires bending or twisting
   
7. Requires using hands to handle, grasp, , control, or feel objects, tools or controls
   
8. Requires moving heaters, equipment, tables weighing up to 100 pounds.
   
9. Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.
   

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise)
  
• Requires face-to-face discussions with individuals or teams
  

Conflict

• Requires dealing with unpleasant, angry, or discourteous people
  

Level of Challenge

• Requires repeating the same physical activities or mental activities over and over
  

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities
  

Responsibility for Others

• Includes responsibility for the health and safety of others
  

Work Attire

• Requires wearing common protective or safety equipment
  

Work Setting

• Requires working indoors/outdoors in environmentally controlled conditions
  
• Job tasks are performed in close physical proximity to other people
  

Tasks

• Clean tables or counters after patrons have finished dining.
  
• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
  
• Explain how various menu items are prepared, describing ingredients and cooking methods.
  
  
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
  
• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Garnish and decorate dishes in preparation for serving.
  
• Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Fill salt, pepper, sugar, cream, condiment, and napkin containers.
  

Performing for or Working Directly with the Public 

• Communicate with customers to resolve complaints or ensure satisfaction.
  

Communicating with Supervisors, Peers, or Subordinates 

• Communicate dining or order details to kitchen personnel.
  

Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions)

• Arrange tables or dining areas.
  
• Clean food preparation areas, facilities, or equipment.
  
• Clean food service areas.
  
• Collect dirty dishes or other tableware.
  
• Enforce rules or regulations.
  
• Serve food or beverages.
  

Essential Functions

• Punctuality Must be ready to work at the time shift begins
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  
• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.
  
• Service Orientation Actively looking for ways to help people.
  
• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  
• Smiling and engaging in a personable manner with all guests, always looking for ways to assist
  
• Requires face-to-face discussions 
  
• Requires working indoors/outdoors in environmentally controlled conditions
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• Stock service areas with supplies such as coffee, food, tableware, and linens.
  
• Communicate with customers to resolve complaints or ensure satisfaction.
  
• Regular use of Point of Sale POS Software and Terminals
  

PHYSICAL DEMANDS (Essential Functions)

• Must be able to stand and exert well-paced mobility for at least eight (8) hours in length.
  
• Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis.
  
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  
• Must be able to push, pull, and move equipment weighing up to 250 pounds.
  
• Must be able to talk and hear continuously in the process of communicating with guests, other employees, & managers.
  
• Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)
  
• Requires bending or twisting.
  
• Requires using hands to handle, grasp, control, or feel objects, tools or controls.
  

Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F

• Punctuality Food Runners must be ready to work at the time shift begins
  
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Interaction with Others Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.
  
• Service Orientation Actively looking for ways to help people.
  
• Requires face-to-face discussions with individuals or teams
  
• Stock service areas with supplies.
  
• Communicate with customers to resolve complaints or ensure satisfaction.
  
• Regular use of Point of Sale POS Software and Terminals
  
• Move with a sense of urgency but carefully at all times
  
• Keeping floors, especially in the kitchen expeditor area clean and debris free
  

Basic Skills

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  
• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.
  
• Speaking Talking to others to convey information effectively.
  

Physical Skills - Body Positioning (Essential Functions)

1. Requires standing for up to eight hours
   
2. Must be able to reach all areas of the restaurant on a timely basis.
   
3. Requires walking
   
4. Requires repetitive movement
   
5. Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)
   
6. Requires bending or twisting
   
7. Requires using hands to handle, grasp, control, or feel objects, tools or controls
   
8. Requires moving heaters, equipment, tables weighing up to 100 pounds.
   
9. Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.
   

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise)
  

Tasks

• Clean tables or counters after patrons have finished dining.
  
• Explain how various menu items are prepared, describing ingredients and cooking methods.
  
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
  
• Perform cleaning duties, such as sweeping and mopping floors, tidying up server station, taking out trash, or checking and cleaning bathrooms.
  
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
  
• On occasion take orders from patrons for food or beverages.
  
• Check with customers to ensure that they are enjoying their meals, and take action to correct any problems.
  
• Garnish and decorate dishes in preparation for serving.
  
• Roll silverware, set up food stations, or set up dining areas 
  

Communication

• Communicate with customers to resolve complaints or ensure satisfaction.
  

• Communicate dining or order details to kitchen personnel.
  

Handling and Moving Objects 

• Stock serving stations or dining areas with food or supplies.