Server

Department: Food + Beverage

Reports to: Food + Beverage Manager & Restaurant Supervisor

Status: Non-Exempt

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Hotel Forty Five and Loom, offers an upscale dining experience showcasing the quality of fresh food through clean simple preparations. Our Servers will be responsible serving the guest in a gracious and professional manner that represents the highest standards; ensuring exceptional service to all guests that is consistent and continually in accordance to Loom standards and the Tribute Collection standards under the franchise of Mainsail Lodging & Development.

Hotel Forty Five, owned by IDP Properties and Mainsail Lodging & Development, is a 94-room boutique hotel in Macon, Georgia. Joining Marriott’s Tribute Portfolio, an exceptional collection of independent hotels and resorts with unique personalities and spirit, Hotel Forty Five celebrates the building’s original character and historic significance. Each of Hotel Forty Five’s rooms and suites immerse guests in a timeless experience, providing the ideal space to rest and recharge. Vintage design elements with rich contrasting colors and copper metal accents are featured throughout creating a redefined yet classic finish. Hotel Forty Five boasts three different dining concepts, Loom, Hightales Rooftop Bar and Reckon Coffee & Wine Bar. Occupying one of downtown Macon’s few remaining historic high-rises, the boutique hotel is aptly named after its location on an iconic 45-degree angle, formed by Cherry and First Streets with Cotton Avenue. For more information visit hotelfortyfive.com, or follow along on Instagram, Twitter and Facebook.

Essential Functions

• Wine knowledge to include grape varietals and intermediate wine pairing with food
• Baseline cocktail knowledge to include classic cocktail recipes and recipes of in-house cocktails as trained by bar staff and management
• Serves guests in an efficient courteous manner following the proper steps of service
• Report to work on time and in proper uniform/approved attire
• Work as part of a team with all team members within the hotel
• Check station assigned for cleanliness of area
• Set up tables with items needed for service such as salt, pepper, cutlery, glassware, dishware
• Have necessary tools to run the shift such as tray, pen, corkscrew
• Knowledge of all menu items to include: prep time, preparations, sauces, allergies, and accompaniments
• Ability to use descriptors to describe dishes
• Be aware of any menu items, beverages or other items running low
• Ability to handle station, or when situations arise, ability to let manager/supervisor know ahead of time so as not to affect the guest experience
• Follow cash handling procedures, and must be able to explain shortages and overages
• Follow the proper steps of service consistently with every table as outlined in training manual
• Upsell items to guests at all interactions
• Clear tables quickly and quietly ensuring no residue remains on the table

• Ability to carry a tray
• Light food running to include carrying at least two plates at warm or hot temperature
• Detail tables and remove items not in use
• Never solicit tips
• Attend monthly department meetings and daily stand ups without exception unless approved by management
• Perform other duties as management requests to service our guests
• Ability to use POS (point of sale) system – MICROS
• Follow the procedures addressed in the training manual
• Any other duties as requested by management

Qualification Standards

Education & Experience

• High School diploma or higher
• Previous hospitality/serving position required, minimum one-year FOH serving experience in upscale or fine dining restaurant or hotel
• Possess extensive food, wine, and cocktail knowledge
• Excellent customer service skills
• Excellent communication skills, both verbal and written
• Ability to use technology, e.g. tablets

Physical Demands

• Ability to stand for extended periods of time, potentially under a heat lamp
• Ability to walk and bend
• Ability to lift 25 lbs.
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the office, the hotel, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations, maintaining a calm and professional demeanor.
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary