Part-Time Fine Dining Server-FOH Swing

Relais & Châteaux•Baltimore, MD

7d•Onsite

About The Position

Magdalena is an upscale, vibrant bistro in the Ivy Hotel, known for its seasonal menus, exceptional wine selection, and warm hospitality. We pride ourselves on creating a memorable dining experience with an approachable, yet refined, atmosphere. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide hotel and restaurant owners. This is a FOH position for candidates who can operate all service roles, Server, Support, Host and Bar while ensuring that service is at all times performed in a professional manner and to the style as specified by department head.

Requirements

Candidates who can operate all service roles, Server, Support, Host and Bar.
Must be able to operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.
Must be fully aware of the hotel’s fire and safety procedures and health and safety regulations.
Must report for duty punctually and in full uniform according to appearance and grooming standards.

Nice To Haves

Be fully conversant with all hotel products and services.
Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements.
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.
Welcome, sit and take food orders from guests in the restaurant.
Ensure that service is at all times performed in a professional manner following standards set.
Collate information and feedback while attending all staff briefings before each service.
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.
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.

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 with other restaurant staff and departments.
Make sure that company policy, vision statement and departmental objectives are followed and utilized at all times.
Be fully conversant with all hotel products and services.
Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements.
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.
Welcome, sit and take food orders from guests in the restaurant.
Ensure that service is at all times performed in a professional manner following standards set.
Collate information and feedback while attending all staff briefings before each service.
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.