Fine Dining Server

Department: Food & Beverage

Reports to: Food & Beverage Manager

Status: Non-Exempt

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Position: Mrs. P’s Bar + Kitchen – Server

Location: Atlanta, GA

Reports to:  Wylie Hotel General Manager, F&B Manager and/or Supervisor

Status: Non-Exempt

Job Summary:

Mrs. P’s Bar + Kitchen Servers will be responsible for the dining experience to include greeting the guests, serving the guest in a gracious and professional manner that represents the highest standards to ensure exceptional service to all guests that is consistent and continually in accordance to Mrs. P’s Bar + Kitchen standards and the Mainsail Lodging and Development standards.

**Please note, Wylie Hotel is a drug-free workplace. Pre-employment screening, to include a background test is required for all candidates offered a position.

Essential Functions

• Serves guests in an efficient courteous manner following the proper steps of service
• Ability to create a service experience for the guest that represents the Wylie Hotel Brand

• 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, crumber

• Knowledge of all menu items to include: prep time, preparations, sauces, allergies, and accompaniments
• Ability to use descriptors to describe dishes
• Baseline wine and cocktail knowledge to include classic cocktail recipes and recipes of in-house cocktails as trained by bar staff and management
• Knowledge of all daily specials and ability to effectively communicate to the guest
• 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

• 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.

• Ability to use POS (point of sale) system – Oracle MICROS POS
• Follow the procedures addressed in the training manual.
• Perform other duties as management requests to service our guests.

Qualification Standards

Education & Experience

• High School diploma or higher
• Previous hospitality/serving position required, minimum one-year FOH serving experience in high volume restaurant in the Atlanta, Ga area preferred.
• 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