Restaurant Server-Outlet 101

Sonesta Hotels•Cambridge, MA

13d•$14 - $16

About The Position

The Restaurant Server takes food and beverage orders, retrieves and serves alcoholic and non-alcoholic beverages and food to guest tables according to hotel specifications, collects payments, and helps maintain the restaurant area and equipment. The role requires knowledge of restaurant service standards, menu items, beverages, wine, equipment, and departmental policies and procedures. The employee may also be asked to assist in other hotel areas as operational needs require. The server prepares the restaurant for service, serves guests, responds to inquiries and complaints, maintains clean and organized service areas, supports assigned bus-person activities, processes guest checks and payments, and completes opening and closing duties. Additional tasks include attending meetings and tastings, keeping outlet records and menus current, and reporting maintenance needs.

Responsibilities

Know table, seat, and station numbers; restaurant capacity and hours; table setup requirements; and dress code.
Know beverage selections, liquor and beer brands, appropriate glassware and garnishes, wines and champagnes, menu items, prices, ingredients, preparation, presentation, and service standards.
Use and maintain equipment correctly and follow departmental policies and service procedures.
Complete opening duties, including checking stock and supplies, folding napkins, requisitioning supplies, setting up condiments and beverages, preparing assigned cold foods, inspecting service areas, setting up stations and carts, checking check presenters, setting tables, and preparing assigned tables for guests.
Review daily specials and remain familiar with menu items throughout the shift.
Take and record food and beverage orders when assigned, use suggestive selling, enter orders into the system and verify transmission when required, or document and distribute orders manually if the system is unavailable.
Retrieve and serve alcoholic beverages, open and serve wine and champagne, prepare coffee, and serve food and non-alcoholic beverages according to departmental standards.
Anticipate guest needs, acknowledge guests promptly, maintain positive guest relations, answer questions about hotel services and local attractions, and handle complaints using the six-step procedure.
Maintain cleanliness, sanitation, and organization of assigned stations and service areas; guide the assigned bus person to support guest service.
Clear courses, remove soiled wares, crumb tables after the entrée course, present desserts, enter charges, and total and present checks when assigned.
Process payments through the Cashier and follow payment, cash-handling, and credit procedures; thank guests and collect and report tips at the end of the shift.
Clean and reset tables after guests depart.
Complete closing duties, including storing and breaking down reusable goods, cleaning equipment, restocking, removing dirty linen, restocking condiments, resetting tables, completing reports, and reporting to a supervisor before leaving.
Attend department meetings and scheduled menu and wine tastings; follow maintenance and cleaning schedules; replace flowers; update menus and wine lists; record pertinent information in the outlet log book; and document maintenance needs on work orders for the manager.
Perform other duties as assigned and assist in other hotel areas when needed.