Sundance Server - El Conquistador Tucson

Job Description

Job Description

Scope:

The Server is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. To provide service to guests by receiving and delivering guests orders and collecting payment for such items.

Primary Responsibilities:

Education & Experience:

Ø High School diploma or GED certification

Ø Experience in a hotel or a similar industry, preferably in Food & Beverage

Ø Must be minimum legal age to serve alcoholic beverages.

Ø Alcohol awareness certification and/or food service permit as required by local or state government agency.

Physical Demands:

Ø Long hours sometimes required, including nights and weekends.

Ø 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.

Ø Ability to be on your feet throughout the entire shift, sometimes for an entire shift.

Required Competencies

Ø Must be able to convey information and ideas clearly, both oral and written.

Ø Must work well in stressful, high-pressure situations.

Ø Must be able to evaluate and select among alternative courses of action quickly and accurately.

Ø Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

Ø Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

Ø Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.

Ø Must be able to prioritize departmental functions to meet due dates and deadlines.

Ø Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities that may include any and all of the following:

Ø Approach all encounters with guests and team members in a friendly, service-oriented manner.

Ø Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.

Ø Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.

Ø Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.

Ø Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.

Ø Describe all menu items; methods of preparation and prices as needed.

Ø Accommodate any special requests that the kitchen is able to deliver for the guest.

Ø Up sell established menu items or specials to maximize food and beverage revenues.

Ø Serve menu items to guests in a prompt and courteous manner and according to established service standards.

Ø Perform pre- and post-shift side work including stock service station, makes coffee, etc.

Primary Responsibilities:

Ø Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest.

Ø Knowledgeable of all loss prevention standards.

Ø Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses.

Ø Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.

Ø Follows company policies and procedures.

Ø Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position.

Ø Have a thorough knowledge of menus and current specials in applicable departments.

Ø Utilize suggestive selling techniques at all times.

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

Ø Be familiar with the operation of the hotel computer system.

Ø Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.

Ø Carry out cashiering functions in closing checks and end of shift paperwork.

Ø Ensure that tables and side stations are kept stocked, tidy and clean.

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

Ø Properly breakdown trays of soiled dishes and linen in the dish room according to established standards.

Ø Check with supervisor or manager on duty before leaving for the day.

Ø Answer the telephone according to standard procedures.

Ø Familiar with fire exits and safety procedures.

Ø Familiar with Fire extinguishers, locations and know how to use them.

Ø Able to receive and deliver food and beverage orders and collect payment for such items.

Ø Adhere to all alcohol awareness and sanitation standards set.

Ø Perform other duties as requested by management.

Ø Attend meetings/training as required by management.

Relationships:

Internal: Food and Beverage Staff: To coordinate guest service requests

Management Staff: To alert of service challenges

Organizational Structure:

Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor

Job title also known as: Waiter/ Waitress