Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Also assists in the maintenance of the restaurant area and equipment.
JOB OVERVIEW:Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Also assists in the maintenance of the restaurant area and equipment.
Qualifications:
Essential:
- Minimum of 21 years of age to serve alcoholic beverages.
- 1year experience as a Restaurant Server.
- Food handling certificate.
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Ability to provide legible communication.
- Ability to compute basic mathematical calculations.
- Fluent in a foreign language, preferably, Spanish.
Essential:
- Ability to understand guests' service needs.
- Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time.
- Ability to focus attention on details.
- Ability to suggestively sell restaurant menu items, beverages and wines.
- Ability to maintain good coordination while serving orders quickly.
- Ability to exert physical effort in transporting food and beverage to guests (20-25 pounds)
- Ability to endure abundant physical movements throughout the work areas.
- Ability to perform job functions with minimal supervision.
- Ability to work cohesively with co-workers as part of a team.
- Ability to work different shifts to accommodate the business or its demands
- Ability to understand menu items and beverage items that will be served
- Ability to constantly smile during service
ESSENTIAL JOB FUNCTIONS:
If you have previously applied, there is no need to submit another application.
- Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
- Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
- Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Maintain complete knowledge and comply with all departmental policies/service procedures.
- Complete opening side duties as assigned:
- Check quality and amount of all restaurant stock and supplies using checklist.
- Fold napkins.
- Requisition all necessary supplies and transport from storeroom to restaurant.
- Set tables according to service standards.
- Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards.
- Ensure a sufficient supply of all silverware, glassware and chinaware for service.
- Prepare all cold food items (cereals, fruits and salads).
- Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
- Set up side station with supplies and equipment.
- Take guests' food and beverage orders, utilizing suggestive selling techniques.
- Record order of guest following departmental service procedures.
- Input order into system and ensure transmission of food orders is verified by kitchen.
- Legibly document orders when system is down and distribute food orders to kitchen.
- Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
- Open and serve wine/champagne bottles in accordance with departmental standards.
- Make all varieties of coffee in accordance with the departmental standards.
- Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
- Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
- Guide the activities of the assigned Busperson to ensure optimum service to guests.
- Clear each course following procedures laid down in departmental manual.
- Remove soiled wares from tables as assigned and transport to dishwashing area.
- Present guest checks and process payments through the Cashier.
- Adhere to payment, cash handling and credit policies/procedures.
- Clean and reset tables immediately after guest departs.
- Collect and report tips at the end of the assigned shift.
- Complete closing side duties:
- Properly store all reusable goods.
- Breakdown all goods as specified in departmental standards.
- Clean all equipment as assigned in the side duties.
- Restock items for next service
- Remove all dirty linen.
- Marry and stock all condiments.
- Reset tables for next meal period.
- Complete all closing reports as assigned and leave duty after reporting to supervisor.
Email applications to: jobs.sesmb@secretsresorts.com
We appreciate all interest; however, ONLY shortlisted candidates will be contacted.
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