Restaurant Server-Outlet 101-1

Sonesta Hotels•Cambridge, MA

1d•Onsite

About The Position

Take food & beverage orders, retrieve and serve alcoholic/ non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficient. Collect payments. Assist in the maintenance of the restaurant area and equipment.

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. Use equipment only as intended
Complete knowledge and complicity with all departmental policies/ service procedures
Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist, Fold napkins, Requisition all necessary supplies and transport from storeroom to restaurant, Set up all condiments and beverages (non-alcoholic) according to service standards, Ensure a sufficient supply of all silverware, glassware and chinaware for service, Prepare all cold food items (fruits and salads) as assigned by the supervisor, Check cleanliness and condition of assigned station and service areas; rectify any deficiencies, Set up side station with supplies and equipment, Prepare service carts, dessert table/ carts and cordial cart with specified tools, waves and equipment according to departmental standards, Set up and inspect the condition of check presenters with pens, Set tables according to service standards, Organize assigned station and ensure readiness prior to guest arrival, Review reserved tables and names of such; follow up on special arrangements for pre assigned tables according to standards, Review daily specials and maintain awareness of menu items throughout the shift
When assigned, take guest food and beverage orders, utilizing suggestive selling techniques
Record order of guest following departmental service procedures
Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so
Legibly document orders when system is down and distribute food orders to kitchen
Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards
Open and serve wine/ champagne bottles in accordance with departmental standards
Make all varieties of coffee in accordance with the department standards
Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards
Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
Maintain positive guest relations at all times
Be familiar with all hotel services/ features and local attractions/ activities to respond to guest inquiries accurately
Handle guest complaints following the six step procedure and ensuring guest satisfaction
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Guide the activities of the assigned Bus person to ensure optimum service to guest
Clear each course following procedures laid down in departmental manual
Remove soiled wares from tables as assigned and transport to dishwashing area
Properly crumb tables after the entrée course is removed
Present dessert menu and describe items/ present dessert cart following departmental procedures
Input charges on guest check
When assigned, total all charges and present guest checks; process payments through the Cashier
Adhere to payment, cash handling and credit policies/ procedures
Extend appreciation for guests patronage
Clean and reset tables immediately after guest departs
Collect and report tips at the end of the assigned shift
Complete closing side duties
Properly store all reusable goods
Breakdown all goods as specified in departmental standards
Clean all equipment as assigned in the side duties
Restock items for the next service
Remove all dirty linen
Marry and stock all condiments
Reset tables for next meal period
Complete all closing reports as assigned and leave duty after reporting to supervisor
Attend department meetings
Follow maintenance program and cleaning schedule
Replace flowers in bud vases
Update menus and wine lists
Legibly document pertinent information in outlet log book
Legibly document maintenance needs on work orders and submit to manager
Attend menu and wine tasting as scheduled
Other duties and responsibilities may be assigned. The employee is expected 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

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. Use equipment only as intended
Complete knowledge and complicity with all departmental policies/ service procedures
Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist, Fold napkins, Requisition all necessary supplies and transport from storeroom to restaurant, Set up all condiments and beverages (non-alcoholic) according to service standards, Ensure a sufficient supply of all silverware, glassware and chinaware for service, Prepare all cold food items (fruits and salads) as assigned by the supervisor, Check cleanliness and condition of assigned station and service areas; rectify any deficiencies, Set up side station with supplies and equipment, Prepare service carts, dessert table/ carts and cordial cart with specified tools, waves and equipment according to departmental standards, Set up and inspect the condition of check presenters with pens, Set tables according to service standards, Organize assigned station and ensure readiness prior to guest arrival, Review reserved tables and names of such; follow up on special arrangements for pre assigned tables according to standards, Review daily specials and maintain awareness of menu items throughout the shift
When assigned, take guest food and beverage orders, utilizing suggestive selling techniques
Record order of guest following departmental service procedures
Input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so
Legibly document orders when system is down and distribute food orders to kitchen
Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards
Open and serve wine/ champagne bottles in accordance with departmental standards
Make all varieties of coffee in accordance with the department standards
Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards
Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
Maintain positive guest relations at all times
Be familiar with all hotel services/ features and local attractions/ activities to respond to guest inquiries accurately
Handle guest complaints following the six step procedure and ensuring guest satisfaction
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Guide the activities of the assigned Bus person to ensure optimum service to guest
Clear each course following procedures laid down in departmental manual
Remove soiled wares from tables as assigned and transport to dishwashing area
Properly crumb tables after the entrée course is removed
Present dessert menu and describe items/ present dessert cart following departmental procedures
Input charges on guest check
When assigned, total all charges and present guest checks; process payments through the Cashier
Adhere to payment, cash handling and credit policies/ procedures
Extend appreciation for guests patronage
Clean and reset tables immediately after guest departs
Collect and report tips at the end of the assigned shift
Complete closing side duties
Properly store all reusable goods
Breakdown all goods as specified in departmental standards
Clean all equipment as assigned in the side duties
Restock items for the next service
Remove all dirty linen
Marry and stock all condiments
Reset tables for next meal period
Complete all closing reports as assigned and leave duty after reporting to supervisor
Attend department meetings
Follow maintenance program and cleaning schedule
Replace flowers in bud vases
Update menus and wine lists
Legibly document pertinent information in outlet log book
Legibly document maintenance needs on work orders and submit to manager
Attend menu and wine tasting as scheduled
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description