SAVA’S ANN ARBOR

SERVER

POSITION SUMMARY

A Sava’s Server is responsible for much more than taking orders.

Our Servers are hosts, guides, salespeople, problem-solvers, and ambassadors of Sava’s hospitality.

The Server owns the guest experience from the moment the table is greeted until the final goodbye.

Successful Servers combine warmth with strong menu knowledge, situational awareness, urgency, organization, salesmanship, and attention to detail.

Our expectation is to provide hospitality that feels genuine and relaxed while executing service at a consistently high level.

CORE RESPONSIBILITIES

Guest Experience

• Welcome every table warmly and professionally.
• Establish a genuine connection with guests.
• Greet newly seated guests promptly.
• Guide guests confidently through the Sava’s food and beverage experience.
• Read the table and adjust service style appropriately.
• Anticipate guest needs rather than waiting to be asked.
• Perform appropriate checkbacks after food is delivered.
• Resolve small concerns immediately and involve a manager whenever additional support is needed.
• Thank guests sincerely and invite them to return.

Menu Knowledge

Servers are expected to maintain strong working knowledge of:

• Current food menu
• Ingredients and preparation methods
• Allergens
• Modifications
• Daily features
• Cocktails
• Spirits
• Beer
• Wine
• Non-alcoholic beverages
• Desserts
• Seasonal menu changes

Never guess about an ingredient or allergy.

When uncertain, ask a chef or manager.

Guest safety takes priority over speed.

Salesmanship

Hospitality and sales should work together.

Servers should confidently recommend:

• Cocktails
• Wine
• Appetizers
• Shareable dishes
• Entrées
• Side dishes
• Desserts
• After-dinner beverages

The objective is not aggressive upselling.

The objective is understanding what the guest wants and helping them build a better experience.

Steps of Service

Servers are responsible for executing Sava’s established service standards, including:

• Prompt table greetings
• Beverage service
• Accurate order entry
• Allergy communication
• Proper coursing
• Table maintenance
• Water maintenance
• Food presentation
• Checkbacks
• Clearing and resetting
• Dessert and final beverage presentations
• Accurate payment processing
• Warm guest farewells

Servers should continuously scan their section and surrounding areas.

Your responsibility does not end at the edge of your section.

Table Ownership

Servers are expected to:

• Maintain clean and organized tables.
• Remove unnecessary glassware and dishes.
• Monitor water levels.
• Maintain silverware and appropriate markings.
• Keep chairs and tabletop presentation aligned.
• Communicate with Support Team Members rather than depending entirely on them.
• Pre-bus continuously.
• Maintain awareness of ticket times.
• Keep managers informed of potential guest concerns.

The Server remains ultimately responsible for the condition of their tables.

Teamwork

Sava’s operates as one restaurant.

Servers are expected to:

• Run food for other sections.
• Respond when the kitchen calls for “Hands.”
• Assist with clearing and resetting tables.
• Help polish and stock during downtime.
• Support bartenders, hosts, Support Team Members, and fellow Servers.
• Communicate respectfully with culinary team members.
• Complete assigned opening and closing responsibilities.
• Maintain organized service stations and server alleys.

We do not believe in:

“That isn't my table.”

If you see an opportunity to improve a guest's experience, take it.

PROFESSIONAL STANDARDS

Servers must arrive:

• On time
• Properly groomed
• In complete uniform
• Prepared for pre-shift
• Ready to participate
• Knowledgeable about current menu updates and 86'd items

During service, personal conversations, phones, negative attitudes, gossip, and behavior that distract from the guest experience are not acceptable.

Professionalism applies whether the restaurant has 20 guests or 500 guests.

WHAT GREAT LOOKS LIKE

A great Sava’s Server:

• Makes guests feel recognized.
• Has excellent menu knowledge.
• Knows when to engage and when to give guests space.
• Controls the pace of their section.
• Sells confidently without sounding scripted.
• Notices empty glasses and unfinished details.
• Communicates before problems escalate.
• Remains composed when business increases.
• Helps teammates without being asked.
• Takes coaching well.
• Understands that consistency builds trust.

OWNERSHIP

Each Server owns:

The Table
Keep it clean, organized, maintained, and properly marked.

The Experience
Guide the guest rather than simply process their order.

The Communication
Communicate allergies, delays, low products, mistakes, and guest concerns immediately.

The Team
Your individual sales matter, but restaurant success comes first.

The Standard
Do the right thing even when nobody is watching.

PHYSICAL & SCHEDULING REQUIREMENTS

Team members must be able to:

• Stand and move for extended periods.
• Safely carry trays, dishes, beverages, and restaurant equipment.
• Frequently bend, reach, lift, and navigate a high-volume dining room.
• Work evenings, weekends, holidays, football weekends, special events, and other high-volume periods as scheduled.

Reasonable accommodations may be provided where applicable.

THE SAVA’S STANDARD

We want exceptional people, not simply people capable of taking orders.

Technique can be trained.

What matters most is:

Awareness. Urgency. Curiosity. Humility. Hospitality. Ownership.

We believe in being:

Hard on standards. Gentle on people.

We believe:

Consistency Creates Excellence.

And every shift, every table, and every interaction gives us an opportunity to become:

1% BETTER.