FT/PT Seasonal Servers at Manor Vail Lodge($12.14/hr+gratuities)

Location Description: Manor Vail Lodge is one of Vail's original and iconic properties. With studio, one, two and three-bedroom condominiums plus luxury penthouses, Manor Vail Lodge is a full-service condominium property that features all the amenities of a full-service hotel, including two outdoor heated swimming pools, four hot tubs, spa, fitness center, The Fitz Bar and Ridge River restaurant. Located steps from Vail Village, Golden Peak ski area, Betty Ford Alpine Gardens, and the Ford Amphitheater, Manor Vail Lodge is the complete package for Vail lodging.  Manor Vail Lodge is managed by Mountain Mastery Management Inc.

Overview: The Server serves meals to patrons in the bar and restaurant.  They can work in the Fitz Bar and/or in the upscale Ridge River Restaurant.

Benefits available: Colorado sick/leave, other discounts, parking immediately & holiday pay & Retirement Benefits with a company match program after 90 days. 

We plan to fill the position by May 30, 2026 for the summer season starting late May/early June.

The Fitz is open 7 days per week and shifts range from 11am-10pm.  Ridge River is open Wednesday-Sunday from 3pm-10pm

Essential Duties and Responsibilities include the following.   Other duties may be assigned.  

-Presents menu, answers questions, and makes suggestions regarding food and service. 

-Writes order on check or memorizes it. 

-Relays order to kitchen and serves courses from kitchen and service bars. 

-Garnishes and decorates dishes preparatory to serving. 

-Observes diners to respond to any additional requests and to determine when meal has been completed. 

-Totals bill and accepts payment. 

-Clears and resets counters or tables at conclusion of each course.

The Fitz Server Duties

Opening

• Turn on all TV’s, Music/Sound systems, and lights(Restaurant & Bar) 


• Floors Swept. Tables, Chairs, and Booths wiped down 


• Caddies full with correct number of menus (happy hour too) and rollups at each table 


• Uncover fire pit and patio furniture (Restaurant & Bar)


• Check Phone for messages


• Fill ice in Soda Machines 


• Set up bus tub and wash buckets for silverware and ramekins


• Fill and Stock Water bottles 


• Set up and Stock Salt-Pepper-Sugar caddies 


• Extra Silverware, Napkins, should be rolled up and ready for service


• Set up matching B&B plates and ramekins in each station, as well as the condiments to go along with them


• Set up To-Go station, plastic cups, lids, straws, silverware and to go condiments

Closing

• Turn OFF all fireplaces, fire pits, music, TV and lights


• Put covers on all outdoor furniture, wipe off all indoor furniture 


• Lock all required cabinets and doors


• Polish all glassware and silverware(roll up if necessary) 


• Sweep all floors, Mop and wipe down server stations 


• Print and complete required server reports and receipts


• Turn off hot water machines, refill and stock all cold water bottles 


• Set the Fitz to be ready for service the following day 

Ridge and River Server Duties

Opening Duties

Set the tone for smooth, elevated service from the start.

Front-of-House Readiness

• Polish and set silverware and glassware at each table


• Turn on TVs 


• Fold and stock linen napkins


• Check menus for cleanliness and accuracy (seasonal updates, specials)


• Light candles or check ambiance lighting


• Check reservation book and floor plan for the day


• Wipe down check books


• Turn on fire place 15minutes  before start of service

Station Setup

• Brew fresh coffee and fill thermal carafes


• Fill and stock water pitchers and ice wells


• Stock side stations with:
  
  
  
  • Polished cutlery, plates, glassware
  
  
  • Condiments (house-made butters, oils, etc.)
  
  
  • Bev naps, coasters, and check presenters
  
  


• Confirm POS terminal is working and logged in


• Fill sanitation solution and table towels “rags” stocked

Team Communication

• Attend pre-shift meeting with chef or manager


• Review featured dishes, wine pairings, and 86’d items


• Touch base with assigned support staff (bussers, runners)

 Closing Duties

Wind down with precision, keeping tomorrow in mind.  Ensure team is set for success for future shifts.  

Dining Room Breakdown

• Wipe down and reset all tables


• Polish and restock all silverware and glassware


• Restock napkins, check presenters, pens, etc.


• Blow out candles and reset ambient lighting


• Empty trash and recycling at server stations

Station Breakdown

• Clean and sanitize side stations, ice wells, and coffee station


• Empty and clean water pitchers


• Label and date any leftover condiments to be reused (per policy)


• Refill sugars, salt/pepper, and other tabletop items

Final Checks

• Check POS for closed/open tabs


• Complete tip out/report submission


• Double check section for forgotten personal items or guest items


• Sign out and check out with manager or closer

 Running Side Work

Keep the engine humming during service.

Ongoing Duties During Shift

• Refill water pitchers and pre-bus regularly


• Keep silverware stocked and polished at side stations


• Assist with running food when needed


• Communicate kitchen wait times to guests with grace


• Replenish bread service (if ongoing throughout service)


• Monitor table turns and coordinate with host

Maintaining Standards

• Stay attentive to table cleanliness and alignment


• Ensure glassware is spotless (replace if needed mid-meal)


• Offer to fold napkins for guests leaving temporarily


• Maintain knowledge of all menu changes and wine pairings

Server experience preferred and able to obtain the TIPS or local responsible alcohol awareness certificate.