Gilis Beach Club Server

SUMMARY:

Take food & beverage orders, retrieve and serve alcoholic/ non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficient. Collect payments. Assist in the maintenance of the restaurant area and equipment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Complete knowledge of table/ seat/ station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant
• Complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant
• Knowledge of the particular characteristics and description of every wine/ champagne by the glass and major wines on the wine list
• 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
• Complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
• Complete knowledge and complicity with all departmental policies/ service procedures
• Complete opening side duties as assigned:
  • 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) according to service standards
  • Ensure a sufficient supply of all silverware, glassware and chinaware for service
  • Prepare all cold food items (fruits and salads) as assigned by the supervisor
  • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies
  • Set up side station with supplies and equipment
  • Set up and inspect the condition of check presenters with pens
  • Set tables according to service standards
• 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 according to standards
• Review daily specials and maintain awareness of menu items throughout the shift
• When assigned, take guest food and beverage orders, utilizing suggestive selling techniques
• Record order of guest following departmental service procedures
• Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so
• Legibly document orders when system is down and distribute food orders to kitchen
• Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards
• Open and serve wine/ champagne bottles in accordance with departmental standards
• Make all varieties of coffee in accordance with the department standards
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards
• 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 to respond to guest inquiries accurately
• Handle guest complaints following the six step procedure and ensuring guest satisfaction
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
• Guide the activities of the assigned Bus person to ensure optimum service to guest
• Clear each course following procedures laid down in departmental manual
• Remove soiled wares from tables as assigned and transport to dishwashing area
• When assigned, total all charges and present guest checks; process payments through the Aloha
• 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
  • Breakdown all goods as specified in departmental standards
  • Clean all equipment as assigned in the side duties
  • Restock items for the next service
  • Remove all dirty linen
  • Marry and stock all condiments
  • Reset tables for next meal period
• Complete all closing reports as assigned and leave duty after reporting to supervisor
• Attend department meetings

• Follow maintenance program and cleaning schedule
• Update menus and wine lists
• Legibly document maintenance needs on work orders and submit to manager

• Attend menu and wine tasting as scheduled
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

EDUCATION AND/ OR EXPERIENCE

The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential:

• Complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving Minimum of 18 years of age to serve alcoholic beverages
• 2 years experience as a Fine Dining Server
• Food handling certificate
• Ability to compute basic mathematical calculations
• Ability to understand guest’s service needs
• Ability to be well organized, maintain concentration and think clearly when providing service to 15 guests within any given period of time
• Ability to focus attention on details
• Ability to suggestively sell restaurant menu items, beverages and wines
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team

Desirable:

• Certification of previous training in liquor, wine and food service
• Any previous culinary training
• Certification in alcoholic awareness program
• Computer training
• Prior guest relations training

REQUIREMENTS

• Physical

• 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 day
  • While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle or feel objects, tools, or controls; reach with hands and arms.
  • The employee is occasionally required to climb or balance and stoop, bend, kneel, crouch, or crawl
  • Ability to frequently lift and serve from a full tray
  • The employee must be able to lift up to 25 pounds

•  Communication
  • English
  • Ability to satisfactorily communicate in English with guest, management and co-workers to their understanding
  • Ability to provide legible communication
  • Ability to communicate in a second language, preferably French or Spanish  
• Computer skills
  • Complete knowledge of P.O.S and manual systems
  • Ability to access and input information into P.O.S system.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.

The work environment is varied. Work is performed in both guest contact and non guest contact areas.

Noise level in the work environment is usually moderate.