Restaurant Server-Outlet 101-1

Sonesta International Hotels Corporation•Royal Sonesta Cambridge, MA

6d•Onsite

About The Position

This role involves taking food and beverage orders, serving guests according to hotel specifications, and processing payments. The server will also assist in maintaining the restaurant area and equipment, ensuring a high level of service and guest satisfaction. The position requires comprehensive knowledge of menu items, beverages, and service standards, as well as the ability to anticipate guest needs and handle complaints effectively. The server is expected to work collaboratively with other team members and may be asked to assist in other areas of the hotel when needed.

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
Ability to take food & beverage orders, retrieve and serve alcoholic/ non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently.
Ability to collect payments.
Ability to assist in the maintenance of the restaurant area and equipment.
Ability to input order into system and ensure transmission of food orders is verified by kitchen when assigned to do so.
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.
Adherence to payment, cash handling and credit policies/ procedures.
Ability to clean and reset tables immediately after guest departs.
Ability to complete closing side duties.
Ability to properly store all reusable goods.
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 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 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 & beverage orders, retrieve and serve alcoholic/ non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently.
Collect payments.
Assist in the maintenance of the restaurant area and equipment.
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.
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.