Wage/Group: Hourly/Non-Exempt, Group III or IV,  Tips OK

Reports to: Hampton Lodge Lead & Food and Beverage Manager

Pay Range: $17.13 - $17.99/hr

Supervises: N/A

Status: Winter Seasonal, Part Time or Full-Time

---

CENTRAL PURPOSE:   
To enrich the lives of our community by providing joy and freedom through exploration

CORE VALUES:

Seek first to help - Dedicated to results - Optimism in action - Solution seekers

---

HAMPTON LODGE SERVER JOB SUMMARY:

The Server at the Hampton Lodge plays a vital role in delivering an outstanding guest experience by providing prompt, knowledgeable, and friendly food and beverage service. This position requires a strong commitment to guest satisfaction, attention to detail, and the ability to multitask in a fast-paced, team-oriented environment.

Servers are responsible for ensuring guests enjoy a high-quality dining experience by offering exceptional service, accurately handling food and drink orders, and maintaining cleanliness and organization in all service areas. A positive attitude, professionalism, and a proactive work ethic are essential.

ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS:

• Guest Interaction: Greet guests warmly, take food and beverage orders accurately, and provide attentive table service
• Product Knowledge & Sales: Offer suggestions and upsell menu items, including food, beer, wine, and cocktails
• Alcohol Service: Serve alcoholic beverages responsibly; monitor guest consumption (must be 21+ and hold a valid Class 12 permit)
• Payment Handling: Process payments, make change, and accurately balance sales at the end of each shift
• Food Running & Expo Support: Deliver food to tables promptly and assist in expediting orders when needed
• Bar Support: Clean and restock bar glassware; assist with restocking kegs, fridges, and dry goods
• End-of-Shift Duties: Perform closing tasks including sweeping, mopping, restocking, and general restaurant clean-up

A Washington State Health District Food Service Permit and a Class 12 Servers Permit are required.

SKILLS REQUIRED:

• Service & Alcohol Knowledge: Familiarity with regional beer, wine, spirits, and responsible service practices
• Guest Service Focus: Friendly, attentive, and committed to ensuring a positive guest experience
• Money Handling Accuracy: Ability to manage payments and cash handling with precision
• Self-Motivation & Teamwork: Works well independently and as part of a collaborative team

PHYSICAL DEMANDS:

This position requires consistent standing and walking. Must be able to carry trays and lift moderate weight. Strong verbal communication with guests and teammates is necessary.

WORK ENVIRONMENT:

The majority of the work takes place in the Hampton Lodge dining area and bar. The environment is fast-paced and team-driven, with exposure to hot surfaces, moderate noise levels, and busy peak service periods. A positive attitude and ability to perform under pressure are essential for success.

PHYSICAL REQUIREMENTS:

Seeing: REGULARLY (67-100%)

-Must be able to read

    

Hearing: REGULARLY (67-100%)

-Must be able to hear well. Guest service 

communication and employee communication

 are essential

                                  

Standing/Walking: REGULARLY (67-100%)

-Consistent and constant standing and

walking while in operation, as well as being flexible

in movement to different areas of the lodge.

Climbing/Stooping/Kneeling: FREQUENTLY (34-66%)

Lifting/Pulling/Pushing: REGULARLY (67-100%)

-Required to lift weights up to fifty pounds.

Lifting and moving ½ barrels of beer

Fingering/Grasping/Feeling: REGULARLY (67-100%)

-Must be able to write, and use phone system 

Note:  The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified.  Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer. Final candidates may be subject to a background screening.