1. Job Summary

Take food and beverage orders, retrieve, and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to Carillon Miami Wellness Resort standards, courteously and efficiently. Collect payments. Also assists in the maintenance of the Pool & Beach area and equipment.

1. Essential Job Functions

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain complete knowledge of:
  • Lounge/seat/ station numbers, capacity, hours of operation and proper table set-up of the Pool & Beach.
  • All liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Pool & Beach menu.
  • The characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • All menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
  • P.O.S. and manual systems.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and driving while under the influence.
• Complete opening side duties as assigned:
  • Check quality and amount of all Pool & Beach stock and supplies using checklist.
  • Fold napkins.
  • Set up all condiments and beverages (non-alcoholic).
  • Ensure a sufficient supply of all silverware, glassware and chinaware for service.
  • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
  • Set up side station with supplies 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 daily specials and maintain awareness of 86'd items throughout the shift.
• Take guests' food and beverage orders, utilizing suggestive selling 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.
• Remove soiled wares from tables as assigned and transport to dishwashing area.
• Present guest checks and process payments.
• Adhere to payment, cash handling and credit policies/procedures.
• Extend appreciation for guest patronage and invite them to return.
• Clean and reset tables immediately after guest departs.
• Complete closing side duties:
  • Properly breakdown and store all reusable goods.
  • Clean all equipment.
  • Restock items for next service.
  • Remove all dirty linen.
  • Marry and stock all condiments.
• Complete all closing reports as assigned, leave duty after reporting to Management.