Restaurant Server

DEPARTMENT: Food & Beverage

REPORTS TO: Food & Beverage Manager / Supervisor

JOB SUMMARY: Server

The Outlet Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and

efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

Shifts: Monday- Friday. Some Weekends, PM/ Evening Shifts only.

Must have open availability.

QUALIFICATION STANDARDS

Education & Experience:

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.

Physical requirements:

• Flexible and long hours sometimes required.

• Medium work-Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or

constantly to lift, carry, push, pull or otherwise move objects.

• Ability to stand during entire shift.

• Must be able to maneuver throughout the dining area while carrying full trays of food & beverages.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests

in an attentive, friendly, courteous and service oriented manner.

• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

• Must be able to multitask and prioritize departmental functions to meet deadlines.

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.

• Attend all hotel required meetings and trainings.

• Maintain regular attendance in compliance with Scenic Property Group Standards, as required by

scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which includes wearing the proper

uniform and nametag.

• Comply with Scenic Property Group Standards and regulations to encourage safe and efficient hotel

operations.

• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

• Must be effective in handling problems, including anticipating, preventing, identifying and solving

problems as necessary.

• Must be able to understand and apply complex information, data, etc. from various sources to meet

appropriate objectives.

• Must be able to cross-train in other hotel related areas.

• Must be able to maintain confidentiality of information.

• Must be able to show initiative, including anticipating guest or operational needs.

• Perform other duties as requested by management.

• Maintain a friendly and warm demeanor at all times.

DUTIES & FUNCTIONS

Fundamental Requirements:

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow

employees.

• Be familiar with the organization of the Restaurant(s), lounges, and Room Service and know the function of

each job position.

• Have a thorough knowledge of menus and current specials in applicable outlets.

• Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner.

• Pre-bus all tables removing soiled dishes after each course.

• Be familiar with the operation of the P.O.S system.

• Perform cashiering functions by closing checks and preparing end of shift paperwork.

• Perform opening and closing procedures and side-work duties according to station rotation assignment and

established checklist.

• Ensure that tables and side stands are kept stocked, tidy and clean.

• Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).

• Breakdown trays of soiled dishes and linen in the dish room according to established standards.

• Answer the telephone according to standards.

• Consistently upsell food, beverage and promotional items to guests.

• Be familiar with fire extinguishers, locations and know how to use them.

• Receive and deliver food and beverage orders and collect payment.

• Ensure overall guest satisfaction.

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