Job Abstract

Position Summary:
Takes accurate orders from customers, enters orders in POS system, makes food recommendations, pairs beverages and clears/cleans tables once the meal has been completed while providing excellent guest service according to Company guidelines. Upsells food and beverage items to maximize profitability.

Duties & Responsibilities, including but not limited the following:

1. Helps guests select food and beverages by presenting menu, offering cocktails and aperitifs, suggesting courses, explaining the chef's specialties, identifying appropriate wines and answering food preparation questions.
2. Enters orders to POS system and records guests' choices, special dietary needs and special requests.
3. Keeps kitchen staff informed by noting timing of meal progression.
4. Processes guest payment transactions accurately and closes out table. Balances all payment methods with accuracy to sales report and calculates tip outs.
5. Maintains the cleanliness of the work areas. Keeps area stocked.
6. Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils.
7. Follows all standard food handling, sanitation, TIPS and health department guidelines. Completes required training as scheduled.
8. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
9. Completes side work before, during and after shift.
10. Maintains complete knowledge of all resort/hotel/club services, features, events and local attractions/activities to provide accurate responses to guest/member inquiries.
11. Greets guests/members and provides guests/members with a positive and friendly environment with the best possible guest experience, while maintaining a professional demeanor and distance. Upholds high service standards of resort/hotel/club.
12. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
13. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
14. Ensures minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior.
15. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergencysituations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Qualifications & Requirements:

• One year food service experience, preferably in a hotel/resort environment.
• Possess a basic knowledge of food and beverage preparation, hotel service standards, guest relations and etiquette.
• Must have a general knowledge of wine, beer, liquors, waters and drinks served.
• Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Completes required training as scheduled.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Requires ability to learn and use POS computer systems used at the hotel.
• Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must be at least 18 years of age. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Knowledge of federal, state and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons. Must maintain a clean appearance and professional demeanor.