RESTAURANT SERVER

Scope of Position

The Server reports to the Restaurant Management team, and will work as an integral part of the service team, dedicated to providing guests with the most impeccable, accurate, and courteous service possible and exceeding guest expectations by paying attention to guests' needs at all times. In addition to being part of the restaurant team, the Server is dedicated to being the penultimate example of greatness in products and services on the property. The Server is responsible for accurate cash handling and gracious customer service in order to help INNSIDE BRASSERIE exceed revenue and sales goals and customer satisfaction standards.

Responsibilities

• Greet each guest within 2 minutes (goal is 1 minute) after seating, in a sincerely warm, friendly manner using the guest name, if known
• Know the ingredients, preparation, and proper presentation of all menu items and specials and ensure that every product delivered to the guest adheres to the highest quality possible
• Remain observant and respond to each guest at all times
• Provide prompt, courteous and efficient food and beverage service
• Know the layout of restaurant/hotel and location of all equipment and supplies
• Know all restaurants station breakdowns and table/seat numbers
• Know the wine list and characteristics of wines available
• Maintain cleanliness and condition of the work areas and equipment
• Implement standards/procedures of service for guests consistently and impeccably as per Sequence of Service
• Make appropriate suggestion of food and beverages (employs suggestive selling and up-selling technique)
• Take guests' orders promptly and according to INNSIDE BRASSERIE standards
• Receive and service beverages orders promptly according to standards
• Perform wine service according to procedures
• Assist as needed to maintain standards of appearance, sanitation and service in all areas of the restaurant
• Key in (pre check) order on the Micros terminal promptly and accurately
• Perform all assigned sidework regularly, promptly, and correctly
• Comply fully and consistently with all hotel and restaurant conditions of employment and standards of uniform, grooming, personal hygiene and safety
• Properly complete all closing paperwork
• Understand and utilize escalation procedures for guest complaints and other potentially negative situations
• Attend and report on time for all meetings and training sessions scheduled by management
• Other duties as required by the Management team for the successful operation of the restaurant

Competencies

The individual will be evaluated on service goals and adherence to the above standards, as well as the following Competencies.

Relating to the Guest            

• Courtesy in an authentic manner
• Creating Opportunities out of Challenges
• Contributing knowledge and making appropriate suggestions to enhance the guest experience
• Professionalism and Employee Presence

Product Knowledge

• Understanding of Service Components Needed
• Thorough knowledge of all items on all menus
• Pairings and other Add-Ons
• Referrals to others for expert advice

Business Components

• Adhering to processes and procedures for brand and culture consistency
• Exemplary cash handling
• Working well as part of a team
• Knowledge of inventory and cost-control procedures
• Understanding of Escalation and reporting procedures

Brand Knowledge

• An understanding of the brand and brand vision as it affects service and employee behavior
• Familiarity with brand information, including
• The names and titles of key stakeholders
• An overview of brand history and general biographical information of key stakeholders
• The names and locations of other brand outlets
• Brand products, such as books, merchandise, etc.
• Methods and means of referring guests to other brand outlets

• Expertise in brand policies regarding serving VIP guests
• Knowledge of and adherence to brand policies regarding press, rumors, and sharing of confidential and/or sensitive information

Requirements

• Proficient in the English language (verbal & written), second language is an asset
• Basic computer knowledge (Micros or other POS Systems)
• Previous food and beverage experience in a luxury hotel setting and/or fine dining is an asset
• Must be of minimum age to serve alcohol according to state law
• Must be legally authorized to work in the United States
• Must be physically fit in order to lift trays of food or food items up to 50 pounds
• Must have a very flexible schedule including weekends and holidays
• Food handling certificate is an asset
• Knowledge of food and wine an asset
• Must stand for long periods of time

Work Traits

• Must be effective at listening, understanding, clarifying, and resolving concerns, questions, and issues raised by guests
• The ability to work as part of a team
• Personal accountability
• Impeccable customer service skills
• Professional presentation
• A passion for the Hospitality/F&B Industry
• Professionalism and self-management
• Optimism - Creating Opportunities out of Challenges
• Excellent communication skills
• A commitment to quality
• Personal Integrity
• Poise under pressure
• The ability to thrive in a changing, fast-paced environment
• A passion for ongoing self-development/self-improvement (including the ability to accurately self-assess)
• A willingness to accepting and incorporate feedback
• The ability to adhere to established policies and procedures
• A strong willingness to contribute creative solutions for the betterment of the team

Additional

• Skills and Abilities: Ability to communicate in the English language (second language is a plus); must be a team player. Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery, ability to work flexible schedules including holidays and weekends; able to perform multiple tasks.
• Physical Requirements: Must be able to work in a fast paced environment, must be physically fit in order to lift, pull and push items up to 50 pounds. Also requires standing/walking/reaching and bending throughout shift.