Orchids - Server (Part-Time)

As an integral part of a team, is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to taking and serving food and beverage orders according to hotel specifications, courteously and efficiently. Collect and process guest check payments and performing closing reconciliation. Assist in preparation of the restaurant for service and maintaining cleanliness at all times while ensuring the Hotel's standards of service.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

Take guests' food & beverage orders, utilizing suggestive selling techniques; serve food and beverage to guests.Maintain cleanliness, sanitation, and organization of assigned work areas at all times.Inspect restaurant environment to ensure standards are met; rectify any deficiencies; maintain cleanliness at all times.Consistently maintain up to date knowledge of restaurantTable/seat/station numbers, room capacity, hours of operation, proper table set ups, and dress code of the restaurant.All liquor brands, beers, and non-alcoholic selections; correct glassware and garnishes in the restaurant.Particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.All menu items, prices, preparations, method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of preparation.Complete opening side duties as assigned.Complete closing side duties as assigned.Guide the activities of the assigned bus persons to ensure optimum service to guests.Perform proper check settlement, tip reporting and closing reconciliation procedures.Clean and reset tables immediately.Accommodate requests for information courteously.Resolve guest concerns ensuring satisfaction; notify management for correction, as appropriate.Maintain confidentiality of guest information and pertinent hotel data.Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Restaurant Manager and Assistant Manager, Manager on DutySupervises: None

EDUCATION/EXPERIENCE

High school diploma or equivalent vocational training certificate.Minimum one (1) year prior experience as a Restaurant Server in a comparable environment required.Prior culinary and guest relations training preferred.Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

LICENSES/CERTIFICATIONS

Liquor Commission Card as required by state lawCertification of previous training in liquor, wine and food service highly desirable

KNOWLEDGE, SKILLS, & ABILITIES

Ability to anticipate guest needs; respond promptly and acknowledge all guests.Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.Must be highly organized, detail-oriented and have the ability to multi-task, prioritize, organize and follow-up.Ability to maintain positive guest relations at all times.Knowledge and ability to access and input information into P.O.S.Must have knowledge of and strictly abide by state liquor regulations.

MENTAL DEMANDS

Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.Requires concentration, alertness and attention to detail.Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor.Must be able to work collaboratively with other team members.

PHYSICAL DEMANDS

Activity

Over 2/3 of the time

About 2/3 of the time

About 1/3 of the time

Less than 1/3 of the time

Seldom or Never

Sitting

X

Climbing

X

Stooping, kneeling, crouching and/or crawling

X

Standing

X

Walking

X

Handling or fingering

X

Eye-hand-foot coordination

X

Use of vision

X

Activity

Less than 25 lbs.

25 to 50 lbs.

More than 50 lbs.

Pushing

X

Pulling

X

Lifting

X

Carrying

X

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to access all areas of the kitchen, prep area, stock areas, guest dining (front of house), and walk-in coolers and freezersAbility to transport food & beverage orders (approx. 15-45 lbs.) to and from the kitchen.Ability to carry/lift up to 50 lbs.Ability to stand/walk for up to 8 hours throughout work shift.Ability to reach up to 6 feet.Maintain stationary position for to 1 hour throughout work shift.

COMMUNICATION DEMANDS

Activity

Over 2/3 of the time

About 2/3 of the time

About 1/3 of the time

Less than 1/3 of the time

Never

Talking (in-person) to co-workers

X

Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.)

X

Talking (in-person) to the public (including guests)

X

Talking on the telephone and/or video conferencing

X

Written communication to co-workers

X

Written communication to business associates (i.e. outside contractors, vendors, etc.)

X

Written communication to the public (including guests)

X

Supervising employees or monitoring services provided by outside consultants, vendors and suppliers

X

Responding to written or verbal requests from co-workers

X

Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)

X

Responding to written or verbal requests from the public (including guests)

X

Training and/or giving verbal instructions

X

Training and/or giving written instructions

X

Receiving verbal instructions

X

Receiving written instructions

X

Reading

X

Visiting and/or working at other work sites

X

WORK ENVIRONMENT

Primarily outdoor, exposure to variable temperature conditions including outdoor hot/humid weather conditions.Exposure to variable, moderate noise levels.Will be in contact with chemicals and materials normally found in restaurant environments.

MATERIAL OR EQUIPMENT DIRECTLY USED

None