Part Time Restaurant Server

Marriott•Chesapeake, VA

1d•Onsite

About The Position

The Restaurant Server will be responsible for food and beverage service for the restaurant. Key job duties will include: Collect proper glassware, ice, napkins, china, and flatware as required. Check for cleanliness and polish as needed. Tables are set up in proper place, napkins are folded, sugar, salt, and pepper shakers are to be placed in appropriate spots on the table. Once service has been completed, all tables are to be cleared and the room stripped down to the tabletop. i.e. tablecloth, china, glasses ect. As soon as the meal is finished, the service area must be cleaned and ensure that all supplies are put in their proper places. Also ensure that any equipment used is clean and stored in its proper place. Maintain and clean all service areas. Floors are kept free of debris at all times. Clean and polish (as needed) all equipment used as well as banquet chairs. Maintain and clean all refrigeration units used during and after service. Follow up with Food and Beverage Manager for clean up instruction. Must have good guest relations and serve as a good example to other staff within the hotel in regards to dress, punctuality, good manners, personal cleanliness and morale. To be assertive, decisive, a team oriented player, and the picture of professionalism. Good planning and organizational skills are necessary. Ability to work well under pressure and deal with difficult people and/or situations. Other and all duties, projects, and tasks as assigned by associates’ manager.

Requirements

Has a sincere desire to exceed guest expectations
Ability to work well under pressure
Flexibility in their scheduling
Strong knowledge of restaurant operations
Excellent time management skills

Responsibilities

Collect proper glassware, ice, napkins, china, and flatware as required.
Check for cleanliness and polish as needed.
Set up tables in proper place, fold napkins, and place sugar, salt, and pepper shakers in appropriate spots on the table.
Clear tables and strip the room down to the tabletop (tablecloth, china, glasses, etc.) once service has been completed.
Clean the service area and ensure all supplies are put in their proper places as soon as the meal is finished.
Ensure that any equipment used is clean and stored in its proper place.
Maintain and clean all service areas.
Keep floors free of debris at all times.
Clean and polish all equipment used as well as banquet chairs.
Maintain and clean all refrigeration units used during and after service.
Follow up with Food and Beverage Manager for clean up instruction.
Maintain good guest relations and serve as a good example to other staff within the hotel in regards to dress, punctuality, good manners, personal cleanliness and morale.
Be assertive, decisive, a team-oriented player, and the picture of professionalism.
Utilize good planning and organizational skills.
Work well under pressure and deal with difficult people and/or situations.
Perform other and all duties, projects, and tasks as assigned by associates’ manager.