Restaurant Server - Trattoria Il Mulino

NASHVILLE DOWNTOWN HOTEL LLC•Nashville, TN

4h•Onsite

About The Position

Take guests’ food & beverage orders, retrieve and serve alcoholic/ non-alcoholic beverages and food orders to tables, adhering to service standards, courteously and efficiently. Collect payments. Assist in the maintenance of the restaurant area and equipment. Essential Job Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Serve all food courses and non-alcoholic beverage items to the guest in accordance with service standards Review daily specials and maintain awareness of menu items throughout the shift Take guest food and beverage orders, utilizing suggestive selling techniques 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 Anticipate guests needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times Be familiar with all hotel services/ features and local attractions/ activities to respond to guest inquiries accurately Handle and resolve guest complaints Ensure complete knowledge of table/ seat/ station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant Ensure complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant Ensure knowledge of the particular characteristics and description of every wine/ champagne by the glass and major wines on the wine list Ensure 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 Ensure complete knowledge of correct maintenance and use of equipment. Use equipment only as intended Ensure complete knowledge and compliance with all departmental policies/ service procedures Complete opening side duties to include: 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 (i.e. vacuuming of restaurant area daily.) 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 up cigar service supplies (if applicable) 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 Make all varieties of coffee in accordance with service standards Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas Guide the activities of the assigned Busperson to ensure optimum service to guest Clear each course following procedures specified in departmental manual Remove soiled wares from tables as assigned and transport to dishwashing area Properly crumb tables after the entrée course is removed 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 Update menus Legibly document maintenance needs on work orders and submit to manager Other duties and responsibilities as assigned The employee may be 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 Maintain a safe work environment for co-workers and a safe hotel for guests; please refer to Section 7.0 in the Associate Handbook for specific examples.

Requirements

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to communicate, verbally, effectively with guests and co-workers; respond to guest requests
Ability to comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials.
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Basic knowledge of service of various alcoholic beverages.
Basic knowledge of the appropriate table settings and service-ware.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to remember, recite and promote the variety of menu items.
Complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Minimum of 18 years of age to serve alcoholic beverages
Food handling certificate
Ability to be well organized, maintain concentration and think clearly when providing service to guests
Ability to suggestively sell restaurant menu items, beverages and wines
Ability to understand guest’s service needs
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.
Ability to handle cash/credit transactions.
Ability to grasp, lift and/or carry, or otherwise, transport up to 50 lbs. through a crowded room.
Ability to operate beverage equipment, e.g., coffee maker
Maintains professionalism at all times, demonstrating courtesy and respect to guests and co-workers
Must be able to walk, climb stairs
Must be able to bend, stoop, crouch
Must use hands to reach, grasp, handle, pull and push
Must have good near and far vision
Must be able to hear, talk, smell
Must be able to lift & carry up to 50 pounds
Must be able to stand and walk for up to 5 hours and a total of 7 hours in an 8 hour shift.
Must have valid Tennessee ABC Card
Must complete brand required training

Responsibilities

Serve all food courses and non-alcoholic beverage items to the guest in accordance with service standards
Review daily specials and maintain awareness of menu items throughout the shift
Take guest food and beverage orders, utilizing suggestive selling techniques
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
Anticipate guests needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times
Be familiar with all hotel services/ features and local attractions/ activities to respond to guest inquiries accurately
Handle and resolve guest complaints
Ensure complete knowledge of table/ seat/ station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant
Ensure complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant
Ensure knowledge of the particular characteristics and description of every wine/ champagne by the glass and major wines on the wine list
Ensure 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
Ensure complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
Ensure complete knowledge and compliance with all departmental policies/ service procedures
Complete opening side duties
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Guide the activities of the assigned Busperson to ensure optimum service to guest
Clear each course following procedures specified in departmental manual
Remove soiled wares from tables as assigned and transport to dishwashing area
Properly crumb tables after the entrée course is removed
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
Attend department meetings
Follow maintenance program and cleaning schedule
Update menus
Legibly document maintenance needs on work orders and submit to manager
Maintain a safe work environment for co-workers and a safe hotel for guests