Fine Dining Server (part-time) - The Venetian Chop House - Caribe Royale Orlando Hotel

Caribe Hotels Orlando•Orlando, FL

26d•Onsite

About The Position

The Venetian Chop House Fine Dining Restaurant Server is primarily responsible for providing prompt, courteous and efficient food, and beverage service in a resort hotel environment where attention to detail is key. He/she will also possess a limitless desire to attain the highest levels of quality and cleanliness in all areas of the Food and Beverage Operations.

Requirements

Professional demeanor appropriate for a resort environment.
One (1) year of high-volume serving experience is preferred.
Basic computer knowledge (Micros or other POS Systems).
Must be of minimum legal age to serve alcohol according to state law.
Food handling certificate & TIPS (Training for Intervention Procedures) certificate required.
Excellent eye for detail and the ability to multi-task in a fast-paced environment.
Effective at listening, understanding, and clarifying the concerns and issues raised by guests.
High school diploma or GED.
Must be able to provide a Florida state approved Food Safety certification (i.e., SafeStaff) or attend a Safestaff training class facilitated by the Caribe Royale within sixty (60) days of hire date.
Ability to communicate in the English language. Second language is a plus.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
Must be able to work in a fast-paced environment.
Must be physically fit to lift, pull, and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout shift.

Responsibilities

Greet each guest promptly after seating in a sincerely warm, friendly manner using the guest's name.
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 check in with guests to ensure satisfaction with each food course and/or beverages.
Provide prompt, courteous, and efficient food and beverage service.
Make appropriate suggestion of food and beverages.
Communicate with the kitchen regarding menu questions, the length of wait and product availability.
Know layout of restaurant/hotel and location of all equipment and supplies.
Know all restaurants station breakdowns and table numbers.
Set tables according to service standards.
Maintain cleanliness and condition of the work areas and equipment.
Assist as needed to maintain standards of appearance, sanitation, and service in all areas of the restaurant.
Present physical and accurate check to guest and process payment.
Perform any other reasonable duties as required by management.