Restaurant Server (PT)

The Legacy Resort and Spa•San Diego, CA

3d•Onsite

About The Position

A Restaurant Server is responsible for providing the highest quality of service possible to guests in an efficient and courteous manner while maintaining the highest standards of cleanliness and sanitation throughout the hours of restaurant operation. This position is based out of the Legacy Resort Hotel and Spa in San Diego, CA. Must maintain confidentiality, and be able to work the assigned schedule.

Requirements

High school diploma or general education diploma (GED) is required.
Minimum two years server experience required.
California Food Handlers Certificate required.
Responsible Beverage Service (RBS) Training required.
Must be 21 years of age to serve alcoholic beverages.
Commitment to quality and exceptional customer service.
Self-starting personality with an even disposition
Excellent oral communication skills; ability to effectively communicate information to management and guests.
Must be able to communicate in English
Compute basic mathematical calculations (add subtract, multiply and divide numbers).
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Ability to meet standards of appearance.

Nice To Haves

Experience in a resort hotel is preferred.
ability to speak additional languages is a plus.
First Aid, CPR and defibrillator certifications, preferred.

Responsibilities

Ability to walk and stand during the entire shift while approaching and serving guests with all food and beverage requirements in an attentive, friendly, courteous and professional manner.
Reports all issues and complaints to management.
Clears, cleans and resets tables as needed and perform work exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly lift, carry, push, or otherwise move objects.
Sweeps, mops and vacuums floors to ensure that restaurant area and hallways are free from service debris and that all room service trays are brought back to the kitchen for breakdown and bussing.
Familiar with the organization of the restaurant and lounge and know the function of each job position as well as having a thorough knowledge of menus and specials in the restaurant.
Performs opening and closing procedures, and side work duties according to station rotation assignment to ensure tables and side stands are kept stocked, tidy and clean.
Follows all state liquor laws.
Conveys information and ideas clearly and must be able to evaluate and select among alternative course of action quickly and accurately.
Works well in stressful, high-pressure situations and maintains composure and objectivity under pressure.
Listens to, understands, and clarifies the concerns and issues raised by guests and fellow associates.
Able to work with and understand financial information and data, and basic arithmetic functions to carry out cashiering functions in closing checks and servicing the guests and use the POS/Micros system in the hotel.
Upholds high standards for personal appearance and grooming, which includes wearing the proper uniform and nametag when working.
Maintains regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
Coordinates with Executive Chef/Sous Chef/Supervisor work priorities, provides assistance and performs other duties as requested by management, including attending meetings as required.
Demonstrates a working knowledge of all hotel safety and security procedures as required, maintaining a secure and safe environment for employees as well as guests.
Reports any unusual occurrences and/or requests to the Restaurant Manager.
Completes special projects and other responsibilities as assigned.
Our hotels primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail all team members are evaluated against this standard.
A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.