Server

Job Description

Job Description

Description:

Our Restaurant Outlet team plays a key role in driving operational and service excellence across the entire property by ensuring that food and beverage services consistently support exceptional guest experiences, financial performance, long-term business goals, and the overall success of the property.

What It Takes to "Make the Stay"

Hilton's six core values define what it takes to succeed here and guide the qualities we look for in every team member:

• A passion for spreading the light and warmth of H ospitality . 
• Acting with I ntegrity and always doing the right thing. 
• Inspiring others through L eadership . 
• A belief that T eamwork drives the best outcomes. 
• A sense of O wnership and accountability. 
• A focus on the N ow , bringing urgency and discipline to every moment, knowing it can make a lasting impact.

Exceptional Hospitality Starts with You! 

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a  Server , you’re not just providing food and drink service – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

POSITION SUMMARY

The Server reports directly to the Food & Beverage Manager. This highly visible position provides a strong presence in the hotel and active engagement with hotel guests. The Server is responsible for supporting the hotel’s day-to-day food and beverage operations in the Dining Room area of the Restaurant Outlet by ensuring consistency in the Dining Room cleanliness and presentation to guests.

• Delight our guests: Bring an upbeat and friendly attitude to all guest interactions and proactively look for ways to make their meal experience special
• Master the menu: Learn the details of all menu items, promotions, and specials so you can help guests and answer their questions with confidence
• Serve with efficiency and care: Take food and beverage orders, enter them into the point-of-sale system, and deliver completed orders promptly – attention to detail is key!
• Manage the food service station: Make sure the food service station is always fully stocked, clean, and organized
• Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

KNOWLEDGE, SKILLS AND ABILITIES

• Ability to consistently interact in a professional and polite manner.
• Ability to speak, read, write and understand the primary language(s) used in the workplace.
• Ability to communicate effectively with others using strong verbal and written communication skills.
• Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests.
• Knowledge and ability to use sound judgement, critical thinking, and decision-making skills
• Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
• Knowledge and ability to operate all necessary food and beverage equipment related to the restaurant outlet, including, but not limited to, coffee maker and cash terminal
• Knowledge of incident and accident prevention involving food and beverage equipment and supplies
• Ability to proactively identify and alert appropriate management of equipment concerns before injuries or equipment failures occur, ranging from minor problems to catastrophic failures
• Ability to identify and immediately report any and all safety concerns and accidents to the supervisor on duty.
• Knowledge of drink preparation, food handling guidelines, and applicable food safety and health standards
• Knowledge and ability to describe all menu items, prices, and methods of preparation and use suggestive selling techniques 
• Ability to use basic math skills and computational ability for quickly making change, figuring tips, and calculating amounts in a fast-paced environment
• Ability to quickly learn and use new technology, including cash registers and point-of-sale (POS) system
• Ability to inform supervisor of any problems or complaints
• Knowledge of front of house restaurant outlet and back of house kitchen operations and facilities

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10&degree;F) and kitchens (+110&degree;F), possibly for one hour or more.
• Must be able to stand and exert fast-paced mobility for up to 4 hours in length.
• Must be able to exert a faced-paced ability to reach different areas of the restaurant, kitchen, and hotel on a timely basis.
• Must be able to work and exert fast-paced ability in limited space.
• Must be able to work in narrow or limited spaces. 
• Must be able to bend, stoop, squat and stretch to fulfill cleaning and other relevant tasks. 
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to lift up to 50 lbs. on a regular and continuing basis, including trays of dishes, food or other products.
• Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Must have finger dexterity to use and operate all necessary technology and equipment, such as computers, printers, mobile devices, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, POS system, and other office equipment as needed.

• Must have reliable transportation to and from work
• Must report to work on time
• Must be present and able to work all shifts on-site
• Must have availability to work weekends, including Fridays, Saturdays, and Sundays
• Must be able to work the necessary hours and a rotating schedule to meet the operational needs of the business, including days, weekends, holidays and key events
• Must be at least 18 years old
• Must be currently eligible to work in the United States of America and able to present required identity and employment authorization documents as required to complete the Form I-9, Employment Eligibility Verification, on the first day of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.         

KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the knowledge, skills and abilities and be able to explain and demonstrate they can perform the essential functions of the job, with or without reasonable accommodation, or using some other combination of knowledge, skills, and abilities.         

AVAILABILITY

Double Tree Bloomington Minneapolis South operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Holidays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determine the amount of hours per week that you will work and that hours may fluctuate each week based on the needs of a 24/7 operation, including days, nights, overnights, weekends, and holidays.           

BENEFITS & PERKS

• Vacation and Personal/Sick Days
• Paid Holidays
• *Local 17 Union Benefits: Health insurance, Dental & Vision Coverage, and 401(k) Retirement Savings Plan
• Employee Referral Bonus Program

COMPENSATION

• *Local 17 Union: The hourly pay rate will be $1 above the state Minimum Wage.

DISCLAIMER

This job summary is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept an offer of employment for this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee. This position is subject to the terms and provisions of a Collective Bargaining Agreement between UNITE HERE Local 17 and Double Tree Bloomington Minneapolis South.