Dining Server

FOOD SVC WORKER SR (005651)

UCPath Position ID: MI-DPT960300-JC005651-PD169116

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1137964

Approved Date:

10/27/2025 12:47:57 PM

Date Last Edited:

10/27/2025 12:47:53 PM

Last Action Effective Date:

2/17/2023

Organization Details

Business Unit (Location):

LACMP

Organization Code:

9901O

Organization:

AFFILIATED ORGANIZATIONS

Division Code:

9912D

Division:

FACULTY CENTER DIV

Department:

960300 - FACULTY CENTER

Position Details

UCPath Position Number:

MI-DPT960300-JC005651-PD169116

Position Description ID

169116

UC Payroll Title:

FOOD SVC WORKER SR (005651)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

0.8

SUPERVISION

UCPath Reports to Position Number:

40041835

Reports to Payroll Title:

ADMIN SUPV 2

UCPath Department Head Position Number:

40047618

Department Head Payroll Title:

FOOD SVC MGR 3

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

POSITION SUMMARY

The Dining Server provides customers with courteous and gracious service, ensuring a great dining experience. The role serves as wait staff, buffet attendant, and bar and lounge service. The incumbent serves alcoholic beverages to guests. They make recommendations, answer questions about beverages and menus, and provide professional customer service to guests. The primary responsibility of the Dining Server is to deliver and serve food and beverage items to guests in a timely, friendly, and efficient manner.

The UCLA University Club, operated by UCLA Housing & Hospitality (H&H), serves as a central gathering space for faculty, staff, and the broader university community to foster intellectual, educational, and social exchange. While the Faculty Club continues to function as a 501(c)(7) organization under the Association's governance, its day-to-day operations and strategic oversight are fully managed within H&H.

The UCLA University Club, a 501(c) (7) corporation and a social club registered with the California Department of State, was established in May 1960. It serves as a platform for members to engage in a wide range of formal and informal activities. These include intellectual discussions, educational programs, research collaborations, and social exchanges, all contributing to a vibrant interdisciplinary interchange and a strong sense of community.

Guest Service

 • Deliver gracious and proactive service by anticipating guest needs and creating service solutions within the scope of server duties, departmental budgets, and program parameters.

 • Maintain a professional image through adherence to uniform standards and personal grooming guidelines that inspire guest confidence.

 • Communicate effectively with guests and team members using clear verbal communication and active listening to balance speed of service with respect and hospitality.

 • Use positive body language—eye contact, facial expressions, gestures, and posture—to convey friendliness, attentiveness, and responsiveness.

 • Collaborate with team members to manage customer traffic flow during meal service and adapt to changes in Banquet Event Order (BEO) schedules.

 • Accurately describe menu items, including ingredients and preparation methods, to enhance the guest dining experience.

 • Take food and beverage orders and promptly record orders in the Point of Sale system.

 • Routinely check in with guests during meals to ensure satisfaction and address any additional needs.

 • Ensure accurate and timely delivery of guest checks, process payments including credit card transactions, and correctly count back change.

40%

Food & Beverage Handling

 • Attractively display food and beverage products according to department standards while upholding safety and sanitation guidelines.

 • Serve food from the line to guests, maintain appropriate food quantities, and replenish supplies such as paper goods and condiments.

 • Assist with basic food preparation, general cleaning of the dining area, and setup for special events or large parties.

 • Comply with all federal and state liquor laws, including verifying guest age and responsibly managing alcohol service using TIPS training techniques.

 • Maintain accurate production flow and service records in compliance with federal, state, and departmental food handler regulations.

 • Prepare and present food items in a professional and appealing culinary style, including garnishing for individual plates and buffet service.

 • Follow standardized recipes, portion guidelines, production requirements, and quality standards to ensure consistency and excellence in food preparation.

 • Complete single-step food preparation, including wedging lemons, icing glasses, filling butter dishes, etc.

 • Prepare raw food items for cooking, including washing, trimming, cutting, and panning meats, vegetables, and convenience foods.

 • Store, label, and secure food products in designated containers, following supervisor instructions.

 • Gather food and supply items to complete orders for delivery to guests.

 • Ensure all food items that are assigned to be finished for customers are presented in a professional, appealing culinary style including garnish for individual plates or buffet service

30%

Sanitation and Organization of Work Area

 • Maintain cleanliness and sanitation of assigned work areas throughout the shift, including consistent removal of soiled dishes and trash.

 • Support dining room turnover by loading, washing, and emptying dish machines, and resetting tables with polished silverware, glassware, and table settings.

 • Complete side work, including polishing silverware, folding napkins, setting tables with china and flatware, and polishing glassware

 • Remove all dirty utensils, pans, and equipment used in production and food displays and deliver them to the assigned dishwashing area

 • Follow proper procedures in cleaning the production, storage, and service area of workstations at the end of each shift, including preparation, storage, and service counters, and sneeze guards

 • Ensure that appropriate service equipment, such as plates, silverware, glassware, display ware, service utensils, and storage equipment, is assembled for the work area at the beginning and completion of each shift and before any catered event service starts

 • Remove trash from counters and floor areas of food production and storage areas throughout the shift

 • Launder, sort, fold, and store towels for use in the operation

30%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

6-12 months

Experience as a food server in a restaurant, casual or fine dining setting

Required

1+ years

Guest service experience in a fast-paced restaurant

Preferred

TIPS California Responsible Beverage Server (RBS) Certification

Preferred

Ability to sufficiently communicate in written and verbal English to receive work assignments and share information with supervisors and colleagues

Required

Skill in interacting effectively with guests, team members, and managers in a high-volume, public setting using positive body language, direct eye contact, active listening, and friendly and professional demeanor

Required

Ability to work cooperatively as a part of a team

Required

Ability to work efficiently in a fast-paced environment with a fluctuating workload

Required

Ability to read, write, and perform basic calculations necessary to understand recipes, measurements, and portion sizes

Required

Ability to comply with safety and sanitation standards and procedures for food storage, production, and service

Required

Ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Ability to remain calm in the face of adversity, such as customer dissatisfaction

Required

Demonstrated ability to prepare beverages and complete single-step food preparation tasks such as slicing bread and arranging food items on a buffet table

Required

Ability to maintain regular, punctual attendance

Required

Working knowledge of alcoholic beverages, including beer, wine, and spirits

Required

Working knowledge of basic culinary techniques, terminology, and practices

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Must be available to work varying schedules, including evenings, weekends, holidays, and overtime based on business needs

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

University Club

•

Point of sale (POS) devices

•

Restaurant equipment such as coffee brewers, tea brewers, soda machines, dishware washers, hydraulic lifts and trash compactors

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

X

Other Physical Requirements

If "Physical requirements other" was selected above, please explain (e.g., ability to differentiate color):

Lift trays above shoulder height

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.