Server (Temporary Assignment) - Sonesta : Job Details

Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently and when necessary, take Room Service Orders. Collect payments. Assist in the maintenance and set up of the restaurant area and equipment.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skill/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Essential Qualifications:

• Minimum 21 yrs of age to serve alcoholic beverages
• 2yrs experience as a fine dining server
• Ability to satisfactorily communicate in English with guests, management & co-workers to their understanding
• Ability to provide legible communication
• Ability to compute basic mathematical calculations
• Exert physical effort in transporting trays/supplies (5 lbs to 25lbs)
• Endure various physical movements throughout the work areas
• Reach 72 inches high
• Remain in a stationary position for 8-10 hours throughout work shift
• Ability to input and access information in the property management system/computer/point of sales system

Desirable:

• High school graduate, some college
• Certification of previous training in liquor, wine and food service
• Previous culinary training
• Ability to communicate in a second language
• Certification in alcohol awareness program
• Certification in CPR
• Prior guest relations training
• Computer training
• Food handling certificate

Skills:

• Ability to understand guests' service needs
• Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time
• Ability to focus attention on details
• Ability to upsell restaurant menu items, beverages and wines
• Ability to access and input information into P.O.S. system
• Ability to maintain good coordination and timing while serving orders quickly
• Ability to exert physical effort in transporting food and beverage to guests
• Ability to endure abundant physical movements throughout the work areas
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team

Essential Job Functions:

• Maintain complete knowledge of, comply with, and perform according to all service/departmental/hotel/company policies, procedures, requirements, specifications and standards
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list
• Maintain complete knowledge of all menu items, 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 and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated persons
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
• Maintain complete knowledge of P.O.S. and manual systems
• Meet with Restaurant Manager/Shift Supervisor to review assigned areas, review anticipated business levels, changes and other pertinent information
• Complete opening side duties:
• Check quality and amount of all restaurant stock and supplies using checklist
• Fold napkins
• Requisition all necessary supplies and transport from storeroom to restaurant
• Set up all condiments and beverages (non-alcoholic)
• Ensure a sufficient supply of all silverware, glassware and chinaware for service
• Prepare all cold food items (fruits and salads)
• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies
• Set up side station with supplies and equipment
• Prepare service carts, dessert table/carts and cordial cart with specified tools, wares and equipment
• Organize assigned station and ensure readiness prior to guest arrival
• Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables
• Review & memorize daily specials and maintain awareness of 86'd items throughout the shift
• Take guests' food and beverage orders, utilizing upselling techniques
• Record order of guest
• Input order into system and ensure transmission of food orders is verified by kitchen
• Legibly document orders when system is down and distribute food orders to kitchen
• Retrieve all alcoholic beverage items from bar and serve to guest
• Open and serve wine/champagne bottles
• Make all varieties of coffee and side dishes, i.e., toast, etc.
• Take & deliver food and beverage orders in Hotel lounge
• Serve as runner between kitchen and dining room, delivering food to guests' tables
• Serve all food courses and non-alcoholic beverage items to the guest
• Assist Bartenders and Cocktail Servers
• Anticipate guests' needs, respond promptly, and acknowledge all guests however busy and whatever time of day
• Maintain positive guest relations at all times
• Be familiar with all hotel services/features and local attractions/activities and respond to guest inquiries accurately
• Handle guest complaints to ensure complete guest satisfaction
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
• Guide the activities of the assigned Busperson to ensure optimum service to guests; Assist Busperson
• Clear each course
• Remove soiled wares from tables and transport to break down/dishwashing area
• Properly crumb tables after the entre course is removed
• Present finger towels for specified situations
• Present dessert menu and describe items, present dessert cart to each table; describe selections and make suggestions; serve guests' selections from dessert cart. Input charges on guest check
• Present cordial cart and offer selections; Decant port. Serve orders.
• When requested, total all charges and present guest checks; process payments through the Cashier
• Adhere to payment, cash handling and credit policies/procedures
• Extend appreciation for guests' patronage
• Clean and reset tables immediately after guest departs
• Collect and report tips at the end of the assigned shift
• Complete closing side duties:
• Properly store all reusable goods
• Break down all goods
• Clean all equipment
• Restock items for next service
• Remove all dirty linen
• Marry and stock all condiments
• Reset tables for next meal period
• Complete all closing reports
• Perform errands in and outside of the restaurant
• Maintain inventory

Secondary Job Functions:

• Obtain cigars/cigarettes when requested by guests or managers
• Follow maintenance program and cleaning schedule, including polishing silverwares
• Replace flowers in bud vases
• Update menus and wine lists
• Legibly document pertinent information in outlet log book
• Legibly document maintenance needs on work orders and submit to manager