Server | Tap Room

Taproom Server

Act as primary server for all guests in your station. Work closely with bus person to provide guests with an enjoyable experience. Maintain high service standards and safeguard the quality of food served.

Reports To: Restaurant Supervisor/Restaurant Manager

Primary Duties And Functions:

Prior To Meal Service:

Attend roll call and get service assignment.

Be familiar with menu items and any special circumstances in your station (VIPs, cakes, etc.)

Get your station ready by stocking water, condiments, and all other supplies.

During Meal Service:

Pull out chairs for all guests

Greet guests and take their orders, following our established procedures.

Serve all courses following our established procedures for serving and clearing.

Keep your station clean during the meal service period.

In general, work to create a pleasant experience for your guests in all respects.

After Meal Service:

Bus remaining dishes to kitchen.

Wash silver according to guidelines.

Clean and reset station following the established practices for this task.

Check out with your service captain.

Prior Experience: Previous serving, and customer service. Ramp certification preferred.

Physical Demands: Must be able to work and be "on your feet" for long hours each day. Must be able to lift and carry trays ranging in weight from one (1) to fifty (50) pounds. Must be able to assist in the moving of furniture when setups for meals or special functions are in process.

Working Environment: Schedule includes weekends and holidays and may include long hours daily. Work takes place mainly in the dining room, although other service areas are sometimes used. Frequent trips into the kitchen are required during the workday.

Hazards Encountered: Spills or grease on walking surfaces; broken glassware or china; hot food, dished and beverages. Please note that a more complete job description with a detailed description of service procedures is available to you in the Dining Room Service Manual.

Notice: Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate. Because of various seasonal requirements, jobs in other areas of the resort may be offered as a replacement for this position to include work in other areas e.g. grounds maintenance, housekeeping, kitchen, etc.

Requirements

Minimum Age Requirement: Must be at least 18 years of age.

Skills Required: Good guest relations' skills. Good communication and organizational skills. Ability to work quickly, calmly and quietly.

Educational Requirements: Ability to read, write and follow simple verbal or written instructions. Ability to speak and understand English.

Specific Knowledge Requirements: Thorough knowledge of our food service procedures and our menu selections. Knowledge of wines is helpful.

Personality Requirements: Must genuinely enjoy working with the public and take pride in rendering fine service. Cheerfulness, a calm manner, flexibility and the ability to work successfully as a team member are all essential.