DEPARTMENT:      Food & Beverage                                           

REPORTS TO:         Food & Beverage Manager / Supervisor

STATUS:                   Non-exempt                                    

The Outlet Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

Education & Experience: 

·            High School diploma or equivalent and/or experience in a hotel or a related field preferred.

Physical requirements:

·            Flexible and long hours sometimes required.

·            Medium work-Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

·            Ability to stand during entire shift.

·            Must be able to maneuver throughout the dining area while carrying full trays of food & beverages.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Scenic Property Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Scenic Property Group Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.

·         Maintain a friendly and warm demeanor at all times.

Fundamental Requirements:

·            Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

·            Be familiar with the organization of the Restaurant(s), lounges, and Room Service and know the function of each job position.

·            Have a thorough knowledge of menus and current specials in applicable outlets.

·            Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner.

·            Pre-bus all tables removing soiled dishes after each course.

·            Be familiar with the operation of the P.O.S system.

·            Perform cashiering functions by closing checks and preparing end of shift paperwork.

·            Perform opening and closing procedures and side-work duties according to station rotation assignment and established checklist.

·            Ensure that tables and side stands are kept stocked, tidy and clean.

·            Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).

·            Breakdown trays of soiled dishes and linen in the dish room according to established standards.

·            Answer the telephone according to standards.

·            Consistently upsell food, beverage and promotional items to guests.

·            Be familiar with fire extinguishers, locations and know how to use them.

·            Receive and deliver food and beverage orders and collect payment.

·            Ensure overall guest satisfaction.

SCHEDULE AVAILABILTY REQUIREMENTS

- Must be able to work any day of the week, including weekends and holidays.

- Shifts start at 5am or 6am.