PM Restaurant Server- HVRW

VALENCIA GROUP•San Antonio, TX

6d•Onsite

About The Position

The PM Restaurant Server provides courteous, efficient, and professional dinner service, ensuring guest satisfaction throughout the evening dining experience. The role includes taking orders, serving food and beverages, maintaining knowledge of menus, wines, cocktails, and daily specials, and making recommendations based on guest preferences. Evening shifts may involve the main dining room, bar, private event spaces, or outdoor patios. The server prepares dining areas for service, follows the steps of service from greeting through farewell, monitors tables, handles orders and payments, and completes opening, shift, and closing duties. The role also supports hotel events and other food and beverage outlets as business needs require, assists and trains team members, communicates with hotel departments, and follows hotel policies, food-safety procedures, and service standards.

Requirements

High school diploma or equivalent.
At least 6 months to 1 year of experience in food service, hospitality, or customer-facing roles.
TABC certification and Food Handler certification.
Strong verbal and written communication skills.
Effective time-management and problem-solving skills.
Ability to use hotel devices and platforms, including Tabit POS, OpenTable, StayNTouch, and Alice.
Proficiency in Tabit POS.
Ability to work well with a team and demonstrate attention to detail.
Excellent organizational skills and interpersonal abilities.
Ability to stand and walk throughout the entire shift and frequently lift and carry up to 30 pounds.
Ability to move quickly and safely in a fast-paced environment and navigate around guests and staff.
Ability to work on varied flooring and use stairs daily; elevators may be used occasionally.

Nice To Haves

Hospitality or customer-service coursework.
Prior experience in hotel or restaurant breakfast service.
Familiarity with point-of-sale systems and basic food-safety practices.

Responsibilities

Greet guests warmly and provide attentive, personalized dinner service throughout the meal.
Take orders, verify accuracy and timing, communicate modifications and special requests to the kitchen and bar, and follow up after delivery.
Maintain thorough knowledge of food and beverage menus, ingredients, preparation methods, wine and cocktail offerings, daily features, and hotel promotions; answer questions and make recommendations.
Use suggestive selling to promote approved food and beverage offerings while respecting guest preferences.
Monitor tables, replenish beverages, clear used items, reset tables, and maintain a polished dining environment.
Accurately enter orders, process payments, close checks, and follow procedures for discounts, voids, comps, room charges, and other adjustments.
Respond promptly and professionally to guest requests, feedback, complaints, and service issues; take appropriate corrective action and involve management when needed.
Coordinate with the front desk and other hotel departments regarding guest requests, room charges, special occasions, VIP guests, and service recovery.
Assist with hotel events, private dining, patio service, banquets, and other food and beverage outlets as business needs require.
Maintain awareness of guest allergies and dietary restrictions and communicate them accurately while following food-safety procedures.
Complete opening, shift, and closing side work, including stocking service stations, polishing glassware and silverware, setting tables, cleaning service areas and the terrace, restocking, organizing, securing areas, and completing checklists and documentation.
Maintain cleanliness, sanitation, organization, and safety in dining areas, service stations, equipment, menus, trays, and other work areas.
Support coworkers during busy service periods, train new hires on service procedures, provide guidance and feedback, and encourage teamwork and communication.
Attend required meetings, pre-shift briefings, and monthly Food and Beverage meetings; participate in ongoing training and weekly rehearsals.
Use hotel systems and devices, including TABIT POS, OpenTable, and Alice, and complete training using Paycom or computers.
Communicate with kitchen and service staff, relay guest feedback and special requests, report inventory shortages or equipment issues, and document shift activities.
Comply with hotel policies, local health regulations, uniform and grooming standards, food-safety and sanitation requirements, and safety procedures.
Report incidents, accidents, unsafe conditions, equipment malfunctions, and policy violations promptly to management.
Learn and rehearse Hotel 18 Core Service Standards and perform additional duties assigned by the supervisor.