Restaurant Server

SUMMARY: Serves guests quickly, efficiently and with complete knowledge of food and beverage menus. Offers superior customer service and maintains station in a clean and orderly manner throughout shift.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies and service procedures
• 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, and use equipment only as intended.
• Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, glassware, and garnishes in the restaurant.
• Maintain complete knowledge of the particular characteristics and description of every wine by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items (including daily specials), prices, preparation method/ time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper set up of the restaurant.
• Complete all side duties as assigned
• Requisition supplies as needed from the Supervisor.
• Input orders into system and ensure transmission of orders is verified by kitchen when assigned to do so.
• Organize assigned stations and ensure readiness prior to guest arrival.
• Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
• Retrieve and serve all food and beverage courses to guests in accordance with departmental standards.
• Ensure each course is cleared according to department standards, monitor and maintain the cleanliness of each assigned table.
• Ensure tables are clean and reset immediately after guests’ departure in accordance with department standards.
• Complete all closing reports in the P.O.S. system. Total all transactions according to departmental procedures. Report all tips.
• Count bank and complete cashier report. Drop all money in safe and return bank. Submit completed paper work to front desk.
• Handle guest complaints and ensure guest satisfaction.

• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas, including cleanliness and appearance of menus and wine lists.

• Attend meetings, menu and wine tastings as scheduled.

• Support safe work habits and contributes to a safe working environment at all times.
• Consistently maintain the ability to come to work regularly and on time.
• Follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and Members and their guests with respect and courtesy, contribute to a positive and rewarding team environment and refrains from abusive, insubordinate and/or violent behavior
• Perform other duties as directed

 

QUALIFICATIONS, SKILLS & ABILITIES:

Listed below are the qualifications that represent the knowledge, skills, and/or ability to perform this job successfully:

• Must provide prompt and cordial service to all guests.
• Working knowledge of, or the ability to learn, point-of-sale computer systems.
• Must be reliable, responsible and able to work well under pressure.
• Ability to understand and carry out written and verbal instructions.
• Apply critical thinking to solve problems in standardized situations.
• Must be able to work independently.

• Must meet legal age requirements for the position.

 

EDUCATION AND/OR EXPERIENCE:

• One to two years related experience.
• Resort and/or hospitality experience preferred.
• High school diploma or equal to a GED.

 

LANGUAGE SKILLS:  

• Must speak and communicate in English.
• Must be able to clearly communicate with guests, management and coworkers.

 

COMPUTER SKILLS (FOR ADMINISTRATION OR MANAGEMENT POSITIONS):

• Proficient in POS system preferred, but not required.

 

CERTIFICATES & LICENSES:

• Must have Food Handler Certificate.
• TIPs certification preferred, but not required.
• Must provide valid document(s) to work in the US.
• Valid California Driver License is required (for specific positions).

 

WORK ENVIRONMENT:
The work environment at Resort ranges from winter time lows of 30 degrees to summer time highs to 80+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

 

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

• Use hands to finger, handle, or feel; and talk or hear.
• Specific vision abilities required by this job include close vision.

• Lift 25-50 lbs. (for specific positions)
• Sit, stand and walk for long periods of time.
• Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.