Restaurant Server

Westmont Group•Boston, MA

14h

About The Position

Serve food and/or beverage including but not limited to the order-taking and delivery of any food and/or beverage items in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands may vary depending on shift, business levels, type of business.

Requirements

Prior hospitality experience preferred but not required.
Must possess knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages.
Must possess and be able to maintain a valid Tips, TEAM, ServSafe Alcohol Handler card or equivalent.
Must possess and be able to maintain a current Food Handler Card
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Must possess knowledge of the appropriate table settings and service ware.
Must possess the ability to remember, recite and promote a variety of items on the menu.
Must possess the ability to operate beverage equipment, e.g., coffee maker.
Must possess basic knowledge of food and beverage preparation and service of various alcoholic beverages.
Must possess knowledge of various types of equipment and set up styles used in the meeting rooms. For example: different table types (round, schoolroom, etc.).
Must possess the ability to read, write, speak, comprehend and communicate effectively in English.
Must possess the ability to communicate with many diverse kinds of people to give information, answer questions, and provide the required services.
Must possess the ability to understand and follow directions and perform job functions under limited supervision.
Must possess the ability to visually inspect rooms for cleanliness and guest belongings left behind.
Must possess the ability to work under pressure and deal with stressful situations during busy periods.
Must possess the ability to work a flexible schedule which may change from week to week. This includes the ability to work weekends, holidays and overnights.
Must possess the ability to lift, reach, bend, stoop, stand and walk continuously, climb stairs, and push or pull heavy equipment
Must possess the ability to transport up to thirty (30) pounds through a crowded room on a continuous basis throughout the shift
Must possess the ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of one hundred (100) pounds
Must be capable of frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
Must be capable of constant standing and walking.
Must possess hearing and visual ability to observe and detect signs of emergency situations.
All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in the team member handbook).

Responsibilities

Greets the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.
Adheres to standards of services as mandated by the Hotel.
Checks station before, during and after shift for proper set-up and cleanliness.
Records the details of the order from the guests, repeating the order to the guests to check for accuracy.
Inputs the order into the Point-of-Sale computer to inform the kitchen of the particulars in the order being placed.
Retrieves orders from kitchen, confirms its accuracy, and delivers them to guests along with appropriate condiments.
Abides by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Follows kitchen order to accurately assemble food/beverage order prior to service
Replenishes beverages as necessary and checks with guests for overall satisfaction.
Quickly clears dirty table settings and prepares table for resetting. Promptly and consistently resets all service ware as prescribed. Maintain total cleanliness of the restaurant to meet Hotel and Health department standards.
Maintains stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments.
Transports all dirty tableware from dining room to dishwashing area for proper cleaning.
Folding napkins for all meal periods throughout the day to maintain an adequate supply.
Stocks and maintains service stations with the proper supplies before, during and after each shift.
Perform other duties as requested, such as cleaning unexpected spills, or special guest requests, to ensure total satisfaction.
Markets and serves upon request any dessert items or specialty coffees.
Clears and resets the tables.
Performs all assigned side work including but not limited to replenishing condiments and restocking items.
Performs any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
Presents the check to guest promptly.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Uses protective equipment.
Reports unsafe conditions to supervisor/manager including accidents, injuries, near-misses, property damage or loss to supervisor/manager.
Perform any related duties as requested by supervisor/manager.
Assists other Restaurant Personnel when need.
Sets up in-room dining (IRD) trays and tables in anticipation of incoming orders.
Sets table and pick up order from the kitchen or bar.
Ensures orders are complete, i.e., all food, beverages, alcoholic beverages, and all condiments.
Carries trays up to 30 lbs. or pushes wheeled carts to deliver IRD orders to guests in a friendly and courteous manner to ensure guest satisfaction. After setting up, presents check and obtains payment.
Closes check.
Removes trays and tables from guest floors and returns them to designated locations.
Complies with accounting guidelines regarding receipt of payments, check total verification, tip disbursement, cash drawer and house bank management.
Works banquet and catering functions as required