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Restaurant 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.

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

Career Information

Date Posted:
November 30, 2021

Career Category: