Job Overview 

Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely, and professional manner resulting in a very high level of guest satisfaction. 

Essential Job Functions

• Greet the guests in a timely, friendly, and courteous manner, based on Hotel Standards and within the sequence of service parameters. 
• Record the detail of the order from the guests, repeating the order to the guests to check for accuracy. Input the order into the point-of-sale computer to inform the kitchen of the particulars of the order being placed
• When complete, retrieve the order from the kitchen, confirm the accuracy, lift, and deliver to the guest, based on a sequence of service parameters, along with appropriate condiments. 
• Replenish beverages as necessary and check with guests for overall satisfaction
• Market and serve upon request any beverages, desserts, and specials of the day
• Provide information on wine characteristics, wine production, and types of wine to guests
• Prepare and serve wine using wine service techniques/etiquette 
• Abide by all State, Federal, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Check the Guest’s Check for accuracy of the Charges and the Number of Guests who were charged, present the Check to the guest promptly, collect an appropriate payment, and self- cashier.
• Must be able to work outdoors and indoors

Qualifications, Skills, and Requirements

High School diploma or equivalent is preferred. One to two years of employment in hospitality preferred.

Essential:

• Perform any general cleaning tasks using standard hotel cleaning products as assigned by the supervisor to adhere to health standards.
• Clearing, cleaning, and resetting the tables.
• Perform all assigned side work including replenishing condiments and restocking side stands
• Perform other duties as requested, such as answering the telephone and taking room service orders, handling special guest requests, and greeting and seating guests according to Hilton guidelines.
• Attend required meetings.
• Perform all assigned side work including replenishing condiments and restocking side stands
• Must have knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
• Knowledge of the appropriate table settings, service ware, and menu items.
• Ability to read, write and speak the English language. 
• Must be able to understand menus, and special promotions, record orders, and communicate with guests to explain and record orders.
• Ability to remember, recite and promote the variety of menu, wines, and cocktail items.
• Ability to transport heavy large trays through a crowded room on a continuous basis throughout shift.
• Ability to operate beverage and food equipment.
• Well-versed on cocktails and wine pairing with meals
• Good communication skills are required
• Professional appearance and attitude
• Must be of legal age to serve alcohol 
• Ability to operate a keyboard and learn Point of Sale procedures to pre-check orders and close out the check.
• Complete all additional tasks given by management.

Licenses or Certificates

Must obtain any government-required licenses or certificates. Serv Safe and RBS Certificate is preferred. 

Physical Requirements 

Sitting, walking, climbing stairs, standing, crouching, bending, stooping, grasping, pushing, pulling, near vision, far vision, hearing, talking, smell, taste, travel, and lifting may be required. 

Safety Requirements 

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process. 

Schedule

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. AM, PM, nights, overnights, weekends, and/or holiday availability are required. 

Standard Specification

Requirements are representative of minimum levels of knowledge, skills, and/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.

 A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

 This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

 This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.