Restaurant Server-Outlet 101

Sonesta International Hotels Corporation•Royal Sonesta Cambridge, MA

2d•Onsite

About The Position

We are seeking a passionate and service-oriented Restaurant Server to join our team at Outlet 101. As a key member of our food and beverage service, you will be responsible for taking guest orders, serving food and beverages, and ensuring a memorable dining experience. This role requires a comprehensive understanding of our menu, beverage offerings, and service standards, as well as the ability to maintain a clean and organized work environment. We are looking for individuals who are "People People" and can deliver service with passion and create genuine connections with our guests.

Requirements

Complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
Complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
Knowledge of the particular characteristics and description of every wine/ champagne by the glass and major wines on the wine list.
Complete knowledge of all menu items, prices, preparation method/ time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
Complete knowledge of correct maintenance and use of equipment.
Complete knowledge and complicity with all departmental policies/ service procedures.
Ability to complete opening side duties as assigned.
Ability to prepare all cold food items (fruits and salads) as assigned by the supervisor.
Ability to check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
Ability to prepare service carts, dessert table/ carts and cordial cart with specified tools, waves and equipment according to departmental standards.
Ability to set up and inspect the condition of check presenters with pens.
Ability to set tables according to service standards.
Ability to organize assigned station and ensure readiness prior to guest arrival.
Ability to review reserved tables and names of such; follow up on special arrangements for pre assigned tables according to standards.
Ability to review daily specials and maintain awareness of menu items throughout the shift.
Ability to take guest food and beverage orders, utilizing suggestive selling techniques.
Ability to record order of guest following departmental service procedures.
Ability to input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so.
Ability to legibly document orders when system is down and distribute food orders to kitchen.
Ability to retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
Ability to open and serve wine/ champagne bottles in accordance with departmental standards.
Ability to make all varieties of coffee in accordance with the department standards.
Ability to serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
Ability to anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Ability to maintain positive guest relations at all times.
Ability to be familiar with all hotel services/ features and local attractions/ activities to respond to guest inquiries accurately.
Ability to handle guest complaints following the six step procedure and ensuring guest satisfaction.
Ability to monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Ability to guide the activities of the assigned Bus person to ensure optimum service to guest.
Ability to clear each course following procedures laid down in departmental manual.
Ability to remove soiled wares from tables as assigned and transport to dishwashing area.
Ability to properly crumb tables after the entrée course is removed.
Ability to present dessert menu and describe items/ present dessert cart following departmental procedures.
Ability to input charges on guest check.
Ability to total all charges and present guest checks; process payments through the Cashier.
Ability to adhere to payment, cash handling and credit policies/ procedures.
Ability to clean and reset tables immediately after guest departs.
Ability to collect and report tips at the end of the assigned shift.
Ability to complete closing side duties.
Ability to properly store all reusable goods.
Ability to breakdown all goods as specified in departmental standards.
Ability to clean all equipment as assigned in the side duties.
Ability to restock items for the next service.
Ability to remove all dirty linen.
Ability to marry and stock all condiments.
Ability to reset tables for next meal period.
Ability to complete all closing reports as assigned and leave duty after reporting to supervisor.
Ability to attend department meetings.
Ability to follow maintenance program and cleaning schedule.
Ability to replace flowers in bud vases.
Ability to update menus and wine lists.
Ability to legibly document pertinent information in outlet log book.
Ability to legibly document maintenance needs on work orders and submit to manager.
Ability to attend menu and wine tasting as scheduled.
Ability to perform other duties and responsibilities as assigned.
Ability to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.

Responsibilities

Take food and beverage orders from guests.
Retrieve and serve alcoholic and non-alcoholic beverages and food orders to guest tables according to hotel specifications.
Collect payments from guests.
Assist in the maintenance of the restaurant area and equipment.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code.
Possess complete knowledge of all liquor brands, beers, non-alcoholic selections, correct glassware, and garnishes.
Have knowledge of wine and champagne by the glass and major wines on the wine list.
Demonstrate complete knowledge of menu items, prices, preparation methods, ingredients, quality standards, and presentation.
Understand and use equipment correctly.
Adhere to all departmental policies and service procedures.
Complete assigned opening side duties, including checking stock, folding napkins, requisitioning supplies, setting up condiments and beverages, and preparing silverware, glassware, and chinaware.
Prepare cold food items such as fruits and salads.
Ensure assigned station and service areas are clean and organized, rectifying any deficiencies.
Prepare service carts, dessert tables/carts, and cordial carts.
Set up and inspect check presenters.
Set tables according to service standards.
Organize assigned station and ensure readiness before guest arrival.
Review reserved tables and special arrangements.
Review daily specials and maintain awareness of menu items.
Utilize suggestive selling techniques when taking guest orders.
Record orders accurately and input them into the system, verifying transmission with the kitchen.
Distribute food orders to the kitchen.
Retrieve and serve alcoholic beverages from the bar.
Open and serve wine and champagne bottles.
Prepare various types of coffee.
Serve all food courses and non-alcoholic beverage items to guests.
Anticipate guest needs and respond promptly.
Acknowledge all guests courteously.
Maintain positive guest relations at all times.
Be familiar with all hotel services, features, and local attractions to respond to guest inquiries.
Handle guest complaints following the established procedure and ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
Guide bus persons to ensure optimal service.
Clear soiled wares from tables and transport to the dishwashing area.
Crumb tables after the entrée course.
Present dessert menus and describe items.
Input charges on guest checks and process payments.
Adhere to payment, cash handling, and credit policies.
Extend appreciation for guest patronage.
Clean and reset tables immediately after guest departure.
Complete closing side duties, including storing goods, cleaning equipment, restocking items, and removing dirty linen.
Marry and stock condiments and reset tables for the next meal period.
Complete closing reports and report to supervisor before leaving.
Attend department meetings.
Follow maintenance programs and cleaning schedules.
Update menus and wine lists.
Document pertinent information in the outlet log book.
Document maintenance needs on work orders and submit to management.
Attend menu and wine tastings as scheduled.
Perform other duties and responsibilities as assigned, including assisting in other hotel areas when needed.