Description

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.

Requirements

SAVA’S ANN ARBOR

SERVER JOB REQUIREMENTS

BASIC REQUIREMENTS

Candidates for the Sava’s Server Team should:

• Be 18 years of age or older due to alcohol service responsibilities.
• Maintain reliable and punctual attendance.
• Have reliable transportation or a dependable way to arrive for every scheduled shift.
• Be available to work a flexible restaurant schedule including evenings, weekends, holidays, football weekends, special events, and high-volume periods.
• Arrive on time, properly groomed, and in complete Sava’s uniform.
• Demonstrate professional, confident, and polished communication.
• Be comfortable interacting with a wide variety of guests.
• Be able to work effectively in a fast-paced, high-volume restaurant.
• Maintain composure and professionalism under pressure.
• Be willing to receive coaching and immediately apply feedback.
• Demonstrate a team-first attitude.

EXPERIENCE

Previous full-service restaurant experience is preferred.

Experience in a high-volume, upscale-casual, or elevated hospitality environment is a plus.

Candidates without extensive serving experience may still be considered based on:

• Hospitality experience
• Menu knowledge
• Communication skills
• Coachability
• Work ethic
• Professional presentation
• Previous performance within Sava’s

Current Sava’s Support Team Members who have demonstrated readiness may be considered for our Support-to-Server Pathway.

Advancement is earned through consistent performance, not simply time in position.

FOOD & BEVERAGE KNOWLEDGE

Servers are expected to develop and maintain strong knowledge of:

• Current Sava’s food menu
• Ingredients
• Preparation methods
• Allergens
• Modifications
• Daily features and 86'd items
• Cocktails
• Spirits
• Beer
• Wine
• Non-alcoholic beverages
• Desserts
• Seasonal menu changes
• Appropriate food and beverage pairings

Servers must be able to describe menu items clearly and confidently without relying entirely on written materials.

Never guess when it comes to an allergy or ingredient.

When unsure, stop and confirm with a chef or manager.

SERVICE KNOWLEDGE

Servers must demonstrate proficiency in:

• Table numbers
• Restaurant sections
• Seat numbers and positions
• Proper order entry
• Course timing
• Food running
• Beverage service
• Water service
• Table maintenance
• Pre-bussing
• Marking tables for upcoming courses
• Proper silverware and glassware placement
• Two-bite checkbacks
• Guest recovery
• Payment processing
• Opening and closing procedures
• Side work
• Service station organization

Servers are expected to understand the entire guest journey, not simply their individual transactions.

PERFORMANCE REQUIREMENTS

HOSPITALITY

Servers must create genuine guest connections while remaining professional.

Great service should feel personal, confident, and natural rather than rehearsed.

AWARENESS

Servers should continuously scan their section and the surrounding restaurant.

Know:

• Who has just been seated.
• Who needs water.
• Which table is waiting for food.
• Which table needs to be cleared.
• Which guest may have a concern.
• Which teammate needs help.

URGENCY

Move with purpose while maintaining composure.

Fast does not mean frantic.

SALES ABILITY

Servers should confidently guide guests through the menu and make thoughtful recommendations.

This includes identifying opportunities for:

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

The goal is not simply to increase the check.

The goal is to improve the guest's experience while growing sales naturally.

COMMUNICATION

Servers must communicate immediately regarding:

• Allergies
• Guest concerns
• Incorrect orders
• Delayed food
• Low products
• 86'd items
• Special requests
• Payment issues
• Safety concerns

Problems become significantly harder to solve when they are hidden.

TEAMWORK

Sava’s operates as one restaurant.

Servers are expected to:

• Run food for other sections.
• Respond when the kitchen calls for “Hands.”
• Help clear and reset tables.
• Support the host team.
• Support bartenders.
• Support the Support Team.
• Polish and stock during downtime.
• Help maintain common service areas.

“That isn't my table” is not the Sava’s mentality.

TABLE OWNERSHIP

The Server ultimately owns the condition and experience of their tables.

Support Team Members are there to help, but they do not replace Server responsibility.

Servers should maintain:

• Water levels
• Clean tabletop presentation
• Proper silverware
• Proper glassware
• Timely clearing
• Appropriate markings
• Clean chairs and surrounding areas
• Proper pacing between courses

Do not wait for Support to notice something that you can address yourself.

PROFESSIONAL REQUIREMENTS

Every Sava’s Server is expected to:

• Maintain a clean and professional appearance.
• Follow uniform and grooming standards.
• Arrive prepared for pre-shift.
• Participate actively in education and training.
• Review menu changes and 86'd items before service.
• Maintain respectful communication with coworkers.
• Keep personal phones away during active service except when authorized.
• Avoid gossip, disruptive behavior, and negativity.
• Maintain guest confidentiality and professionalism.
• Follow leadership and chef direction during service.
• Remain productive during slower periods.

Professional standards do not change based on volume.

Whether serving five tables or one table, the expectation remains the same.

TRAINING & CERTIFICATION

All Servers must successfully complete Sava’s Server training before independently taking a section.

Training may include:

• Shadow shifts
• Follow shifts
• Lead training shifts
• Menu education
• Food testing
• Beverage education
• Allergy education
• Service standards testing
• POS training
• Table and seat number testing
• Written quizzes
• Final certification

Completion of scheduled training does not automatically guarantee certification.

Leadership must determine that the Server can execute Sava’s standards independently before being released from training.

PHYSICAL REQUIREMENTS

Servers must be able to:

• Stand and walk for extended periods throughout a shift.
• Frequently bend, reach, twist, and navigate the dining room.
• Safely carry trays, plates, glassware, beverages, and restaurant supplies.
• Lift and carry approximately 25 to 40 pounds when necessary.
• Safely navigate crowded dining rooms, stairs, kitchen areas, and service stations.
• Work around hot food, glassware, cleaning products, and potentially slippery surfaces.

Reasonable accommodations may be provided where required by applicable law.

OPEN INTERVIEWS

EVERY MONDAY | 9:00 AM – 11:00 AM

Sava’s Ann Arbor hosts Open Interviews every Monday from 9:00 AM to 11:00 AM.

Interested candidates are encouraged to come directly to the restaurant and meet with our leadership team.

COME PREPARED

• Bring a current résumé
• Dress to impress
• Be prepared to discuss your restaurant experience
• Know your availability
• Be prepared to discuss your food and beverage knowledge
• Be ready to explain why you want to work at Sava’s
• Come prepared to make a strong first impression

We are looking for people who take hospitality seriously and want to continue developing their craft.

WHAT WE ARE LOOKING FOR

The best Server candidate is not necessarily the person with the longest résumé.

We look for people who demonstrate:

Hospitality
You genuinely enjoy taking care of people.

Confidence
You can guide a table without being overbearing.

Curiosity
You want to understand food, wine, cocktails, and hospitality at a deeper level.

Discernment
You can read a room and adjust your approach.

Humility
You understand that there is always more to learn.

Urgency
You move with purpose.

Ownership
You do not walk past problems.

Coachability
You can receive feedback and turn it into better performance.

THE SAVA’S STANDARD

A Server at Sava’s is not simply an order taker.

You are responsible for helping create the experience guests remember.

Know the menu.

Know your tables.

Know your guests.

Support your teammates.

Communicate early.

Protect the details.

And never become too experienced to improve.

Hard on standards. Gentle on people.

Consistency Creates Excellence.

1% BETTER. EVERY DAY.