Posted 26 months ago
Server Assistant
@ Ruth’s Chris Dixon Road
Etobicoke, Ontario
Overview
Ruth's Chris Dixon Road is accepting applications for future part-time Server Assistant openings. The role supports front-of-house service by setting up stations, serving water and bread, clearing tables and resetting them. Background checks, including employment history and criminal record checks, are part of recruitment.
Responsibilities:
- Set up and restock service stations before, during and after service
- Serve water, bread and butter to guests and refreshments throughout the meal
- Remove dishes and utensils and return soiled items to the dish area
- Reset vacated tables per RCSH training procedures
- Communicate guest requests to the service staff
Requirements summary:
- Lift and carry trays and equipment from 25 to 100 pounds
- Stand and move steadily for up to four hours
- Bend, kneel, stoop, reach and squat frequently
- Communicate effectively with supervisors, staff and guests
- Operate point-of-sale equipment with fingers continuously
- Work in extreme cold, heat, noise, fumes and smoke
Tools & skills
Source and dates
Employer career site / ATS feed · bamboohr
- Employer posting date
- 2024-09-20
- First seen by our source
- 2026-10-15
- Source record updated
- 2026-10-29
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Entry level |
| Department | Hospitality & tourism |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, Store |
| Position | On the move |
| Physical demands | physical moderate · lift 100 lb · computer low |
| Languages | English |
| Background checks | criminal record |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Ruth’s Chris Dixon Road
| Field | Value |
|---|---|
| Open jobs on Jobsy | 13 |
This posting is not for an immediate vacancy. We are accepting applications for future opportunities.
DESCRIPTION:
All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet.
DUTIES:
- Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar.
- Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience.
- Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course
- Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition.
- Resets vacated tables according to the procedures stated in the RCSH training materials.
- Communicates to the service staff any requests or needs of the guest.
REQUIREMENTS:
- Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position.
- Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small wares and service equipment.
- Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
- Must be able to communicate effectively and listen attentively to supervisors, employees and guests.
- Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items.
- Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.
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