Server

DEPARTMENT: FOOD & BEVERAGE 

REPORTS TO: FOOD & BEVERAGE MANAGER/RESTAURANT MANAGER/DINING ROOM MANAGER 

JOB SUMMARY: 

Working as a member of our Food & Beverage Team to ensure that guests have an enjoyable dining experience by providing quality customer service, including accurately taking orders, understanding menu items and food preparation techniques, serving/clearing food and drinks, and accurately processing and collecting payment.  Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests a dining experience which exceeds their expectations. 

SUMMARY OF ESSENTIAL JOB FUNCTIONS: 

·        Maintain a neat and professional appearance with a properly cleaned uniform. 

·        Greet guests warmly, politely and in a timely manner once seated.  Always speak to guests with enthusiasm. 

·        Be prepared to answer questions about menu items and food preparation techniques and be prepared to make suggestions about special menu items.  Take advantage of opportunities to up-sell additional food and beverage items where appropriate. 

·        Answer questions from patrons about beverages and beverage service. Understand regulatory responsibilities regarding service of alcoholic beverages. 

·        Understand order taking systems to be able to clearly, accurately and quickly covey guest orders to kitchen.

·        Deliver food and beverage to tables efficiently following appropriate table service techniques. Ensure that food is presented to diners as ordered and according to restaurant quality standards. 

·        Be available to guests to assist with any needs, corrections or additional items desired during service.  Understand when guests are unsatisfied with a meal and how to handle the situation.   

·        Be able to determine when guests have finished meals, clearing tables in an efficient manner following appropriate table service techniques. 

·        Prepare and present customer bills.  Correctly understand all payment methods accepted, how to process payment, and make change.   

·        Understand reporting requirements for tips. 

·        Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, point of sale systems and other basic kitchen equipment and appliances, etc. 

·        Handle and communicate special orders and guest complaints in a professional manner.  Share information with customers about the status of their orders.  Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety. 

·        Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.) 

·        Participate in set up, execution, and clean-up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manger/Dining Room Manager. 

·        Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant.  

·        Know who to notify in case of broken equipment or unsafe/unsanitary conditions. 

·        Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders. 

·        Must have bilateral fine manipulation of both hands which may be repetitive for entire shift. 

·        Must be vertically mobile working in limited space for entire shift. 

·        Protect the assets of this property and Migis Hotel Group. 

MINIMUM REQUIREMENTS: 

·        Must be eligible to work in the United States of America. 

·        Previous food & beverage service work preferred, but not always required. 

·        Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy. 

·        Ability to work as a part of a team. 

·        Ability to understand verbal directions, written menus, recipes, labels on foods and chemicals, and other workplace safety signage.  

·        Active listening and observation skills.  

·        Knowledge of common food allergies and understanding of cross-contamination issues. 

·        Outgoing personality, with good oral comprehension, expression, and speech clarity. 

·        Ability to work under pressure and deal with stressful situations during busy periods. 

 ABILITIES REQUIRED: 

·        Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions.  May require the ability to work on uneven outdoor surfaces. 

·        Occasional stair climbing. 

·        Working in extreme temperatures and conditions both indoors and out.   

·        Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.  

·        Frequent hand-washing. 

·        Hazards include, but are not limited to cuts from knives, burns, slips, and tripping.  

DISCLAIMER 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed