The core Duties & Responsibilities of the Restaurant Server include:
- Set your assigned stations according to the set design for the service period to be set and ready prior to the start of the serving period.
- Keep serving stations stocked and clean during the service period. This includes china glass and silver and well as food and beverage.
- Greet arriving guests within designated time frame.
- Bus tables as guests depart, clear, clean and set for other guest use.
- Practice suggestive selling for all food and beverage orders taken.
- Utilize correct timing for placing food orders, delivering food, condiments, etc.
- Take care of special requests from guests.
- Correctly enter order in the point of sale system, including correct billing i.e. room charge, cash or credit card.
- If in doubt, ask for identification from any guest for proof of legal drinking age before serving any alcoholic beverage.
- Practice TIPS procedures relating to guest alcohol consumption.
- Keep menus (all types) clean and organized for the proper service period.
- Complete opening and closing side duties.
- Maintain cleanliness of Restaurant seating and serving areas during the service period.
- Adhere to Hotel food sanitation policies and procedures when handling food and beverage.
- Practice proper service recovery techniques and resolve any guest issue to the guest’s satisfaction. Ask for assistance from management if necessary.
- Inform the manager or supervisor of any problems with food or beverage product.
- Adhere to Food & Beverage department safety standards particularly when in the Kitchen area.
- Properly handle all chemicals and cleaning agents particularly when around food.
- Report any injury no matter how minor to your supervisor or manager.
- Other duties as assigned which may include performing duties other than those listed in this position description in the Food & Beverage department or other department in the Hotel.