Flor Fina Server Assistant, Part-Time

HAYA Hotel•Tampa, FL

About The Position

The Server Assistant reports to the F&B Managers and works in a team environment with other F&B professionals, including barbacks, bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position possess a background and knowledge in basic service techniques and has a natural ability to manage time. As a server assistant, you will be responsible for supporting the service staff to create memorable guest experiences, acting as more than a busser and food runner. You will be responsible for the timely and friendly delivery of food and drinks. In depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions. Ongoing beverage tasting and trainings will allow you to expand your knowledge of beer, wine and spirits. All of our service team members are expected to be reliable and responsible. You will arrive changed, polished and mentally ready to work on time. We put an emphasis on treating each other just like we treat our guests, sharing a smile, a helping hand, and a willingness to jump in to assist in any situation. You will also actively develop trusting and transparent relationships with your peers on the service team and other associates of the hotel. As a team member within Aparium Hotel Group you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced and open-minded – no egos are allowed.

Requirements

Passion for the People, Place and Character of our community
Previous experience either a free-standing or hotel restaurant preferred, but not required
TiPS Alcohol service certification and SafeStaff Certificate of Completion, or ability to obtain such within 30 days of hire
Must meet local age requirements in order to serve alcohol
Available to work a flexible schedule to include nights, weekends and holidays
Fluency in English both verbally and non-verbally
Continuous standing and walking and negotiating wet tile floor and steps
Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
Ability to roll and/or carry tables and chairs
Standing and walking is continuous for 4-5 hours at a time
Lifting and carrying 30 lb. tray, crate or box is occasional
Negotiating varied floor surfaces is continuous
Carrying over shoulder is occasional
Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks
Excellent sight and balance needed for negotiating varied floor surfaces
Handling lighted candles, and handling hot fluids (coffee and tea)
Must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F)

Responsibilities

Uphold and model the company’s principles of People, Place and Character, driving collaboration, intuition and translocal hospitality
Support in all aspects of a guest’s experience by creating a clean and inviting environment, ensuring proper steps of service and executing on requests in a friendly and timely manner
Participate in daily line ups and quarterly all staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
Be accountable for working knowledge of health and sanitation standards, proper table setting and service, the menu offerings and ingredients, and safe alcohol service
Serve food and beverage items based upon each guest’s specific requests by respecting the health and safety measures procedures to keep you and the guest safe and healthy
Ensure your work station is clean and organized, with the utmost respect for your guests, peers, and equipment; and ensure you demonstrate a sense of urgency for guest requests
Demonstrate an understanding of basic culinary and beverage terms and strive to know more through constant study of your craft; use your knowledge of the food and beverage menu to create exceptional dining experiences
Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed; and communicate promptly with the F&B and Culinary teams to ensure all guests get their food as ordered in timely fashion
Assist in other areas of the F&B Department as needed, including but not limited to, Banquets, Bar, Café, In-Room Dining, Pool, and Restaurants