Part-time Fine Dining Server/Runner

Relais & Châteaux•Baltimore, MD

5h•Onsite

About The Position

This is a Front of House position for candidates who can operate as a Server and Server Support while maintaining standard to upscale service in a luxury boutique hotel's restaurant. The role involves ensuring professional service, effective communication, adherence to company policies, and a thorough understanding of hotel products and services. The position requires establishing and maintaining good guest relationships, handling requests and inquiries, and providing detailed explanations of menu items and wine selections. The server will act as a brand ambassador, uphold group values, and ensure guest wishes are met. Additionally, the role includes contributing to health and safety assessments, reporting issues, operating safely, and being aware of hotel safety procedures. Support for colleagues during peak times and punctual attendance in full uniform are also expected.

Requirements

Stand, use hand to finger, handle or feel objects, tools or controls.
Reach with hands and arms.
Talk or hear.
Taste or smell.
Walk.
Vision to monitor, data entry.
Frequent standing, walking, bending, stooping.
Lifting and carrying restaurant stock and food supplies weighing up to 50 pounds.

Nice To Haves

Ability to operate as Server and Server Support.
Ability to maintain standard to upscale service.
Ability to communicate effectively across restaurant job classifications and all Hotel Departments.
Ability to follow company policy, vision statement and departmental objectives.
Knowledge of all hotel products and services.
Ability to establish and maintain good relationships with guests.
Ability to handle complaints, requests and enquiries.
Knowledge of every dish served in the restaurant.
Solid understanding of the current wine list and ability to sell and serve all wines and champagnes.
Ability to act as a brand ambassador for The Ivy / Magdalena.
Ability to ensure all guest wishes are met.
Ability to obtain feedback from guests and use it to improve service.
Ability to contribute to the formulation and review of risk assessments.
Ability to monitor and report health and safety issues.
Ability to operate safe practices and provide guidance to staff.
Awareness of the hotel’s fire and safety procedures and health and safety regulations.
Ability to support colleagues at peak times.
Ability to undertake any operational duty which might be reasonably required.
Ability to report for duty punctually and in full uniform.
Ability to climb or balance.
Ability to stoop, kneel, crouch or crawl.
Ability to drive.
Awareness of exposure to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas.
Awareness of exposure to individuals under the influence of alcohol.

Responsibilities

Ensure that service is at all times performed in a professional manner and to the style as specified by the Director of Food & Beverage.
Communicate effectively across restaurant job classifications and all Hotel Departments.
Make sure that company policy, vision statement and departmental objectives are followed and utilized.
Be fully conversant with all hotel products and services.
Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.
Be fully conversant with every dish served in the restaurant and to provide explanations as requested.
Have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes.
Act as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance.
Ensure that all guest wishes are met so far as is reasonably possible.
Ensure that all staff call guests by their correct name and title.
Obtain feedback from guests and to use this to improve service and to pass on such to the Director of Food & Beverage and Dining Room Manager.
Contribute to the formulation and review of risk assessments for the Bar.
Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.
Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.
Be fully aware of the hotel’s fire and safety procedures and health and safety regulations.
Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
Undertake any other duties as requested by the Director of Food & Beverage and Dining Room Manager, in accordance with the scope and responsibilities of the role.
Report for duty punctually and in full uniform according to appearance and grooming standards.