Breakfast Server

Overview POSITION: Restaurant Server DEPARTMENT: Food and Beverage SUPERVISOR: Restaurant Supervisor / Food and Beverage Manager / General Manager This role serves as the primary point of contact for guests entering the dining area and involves a high level of guest interaction. The ideal candidate will deliver exceptional service in a prompt and pleasant manner, ensuring a welcoming experience from arrival to departure. Responsibilities include understanding proper table settings, making informed and articulate upselling suggestions, processing payments, and handling gratuities. Maintaining high standards of cleanliness and sanitation is essential. Above all, the individual must consistently demonstrate helpfulness and courtesy in all guest interactions. Physical Requirements Carry a large oval tray with 6 covered dinners, approximately 20 pounds. Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and other equipment up to 150 pounds. Endure various physical movements throughout the work areas. Satisfactorily communicate with guests, management and co-workers to their understanding. Work environment – F&B outlets, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings The position requires the ability to stand and maintain well-paced mobility for up to eight hours at a time. Candidates must be flexible and willing to work a varied schedule, including evenings, weekends, and holidays, as needed to meet operational demands. Job Responsibilities Maintain a professional appearance by wearing the proper uniform and nametag at all times. Foster positive guest relations and proactively resolve complaints to ensure guest satisfaction. Communicate clearly and effectively with both guests and team members. Stay informed about all hotel features and services, including hours of operation, room rates, special packages and promotions, daily occupancy, expected arrivals/departures, and scheduled group activities. Be knowledgeable about local attractions and activities to accurately respond to guest inquiries. Understand and correctly operate all equipment; use equipment only for its intended purpose. Greet and escort guests to their tables in a welcoming manner. Present menus and provide detailed information upon request, including portion sizes, ingredients, and potential allergens. Prepare tables with linens, silverware, and glassware prior to guest arrival. Inform guests of daily specials and offer menu recommendations when requested. Upsell additional items when appropriate to enhance the guest experience. Accurately take food and beverage orders using POS systems, order slips, or memorization. Verify guests’ age for alcohol service in accordance with legal requirements. Communicate order details promptly to kitchen staff. Serve food and beverages efficiently and courteously. Inspect dishes and kitchenware for cleanliness and presentation; report any issues promptly. Maintain a clean and organized dining area, including resetting tables as needed. Deliver checks and process payments accurately. Clear used dishes, glassware, and utensils and transport them to the kitchen for cleaning. Participate in daily staff meetings to review specials, menu changes, and service details for reservations or events. Adhere to all health department regulations and safety standards. Maintain guest confidentiality at all times. Assist in emergency situations to ensure the safety of guests, staff, and property, and help restore normal operations as quickly and responsibly as possible. Comply with all departmental, Commonwealth Lodging Management, hotel, and brand policies and procedures. Understand that this job description provides a general overview and is not an exhaustive list of all duties, responsibilities, or requirements. Qualifications High School Graduate or General Education Degree (GED) or Work Equivalent Minimum of 1-2 years of experience in food service preferred. Previous training in liquor, wine and food service preferred. Certification in alcohol awareness program preferred. Previous guest/customer relations training. Minimum of 21 years of age to serve alcoholic beverages. Good understanding of the English language. Good communication skills both written and verbal. #J-18808-Ljbffr