AM SERVER PT

OVERALL RESPONSIBILITIES:

• To greet and serve the guest in accordance with Marriott standards of food and beverage quality, presentation, and sanitation, and in a gracious and professional manner. Display aggressive hospitality through positive personality with both guest and co-workers. Take pride in all facets of service, to include quality, appearance, cleanliness, for self and the dining room.

QUALIFICATIONS/PRE-REQUISITES:

• Guest-focused personality
• Ability to meet the standards of appearance
• Good physical health
• Self-controlled disposition
• Honesty and integrity
• Upbeat, positive attitude
• Ability to work within a team
• Display hospitality skills

JOB REQUIREMENTS:

• Follow all Marriott policies and procedures.
• Comply with the “clean as you go” strategy
• Report to work on time and in uniform.
• Be aware of work schedules.
• Follow safety procedures and policies to ensure a safe working environment.
• Honor all work-related requests made be a manager or supervisor, which may be outside normal duties, to ensure guest satisfaction.
• Ability to work with little supervision.
• Ability to work quickly and efficiently.
• Food handlers card
• Alcohol service training by a recognized program (TAMS, Tips, ServeSafe Alcohol)

PRIMARY DAILY JOB FUNCTIONS:

• Check for cleanliness of tables and chairs and proper table setup.
• Have necessary equipment to work with: tray, pen, corkscrew, etc.
• Do all necessary opening and closing sidework as assigned.
• Be aware of daily specials, soups, drinks and “86” items.
• Be knowledgeable of all menu items and their preparation methods. Be prepared to answer guest questions about menu items.
• Be able to operation point of sale equipment.
• Follow procedures for self-cashiering, to include responsibility for explaining any over/short discrepancies.
• Follow procedures to take guest’s orders, order and delivery of food. All food delivered out of kitchen on trays.
• Know proper beverage, liquor and wine service.
• Be sure that tables are properly bussed throughout the meal.
• Follow proper bussing procedures, and tear down of trays.
• Special attention should be made to finer points of service, i.e. water glasses filled, check back with guest after service entrée, keep proper posture and be personable, but limiting conversation.
• Tips only allowed on checks with permission of management or guest.
•  Be knowledgeable of other hotel outlets, events and amenities.
• Other duties as assigned.

PHYSICAL REQUIREMENTS (INCLUDE LIFTING AND PUSHING):

• Be able to carry tray of properly stacked food (approximately 20 pounds).
• Be able to push carts (up to 25 pounds).
• Be able to stay on feet for up to 4 hours.

EQUIPMENT USED:

• Point of sale

EDUCATION REQUIRED:

High school degree completed or in process