Server- Campo

Faena Hotels and Residences LLC•Miami Beach, FL

6d•Onsite

About The Position

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture. This role involves taking food and beverage orders, retrieving and serving alcoholic, non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. It also includes collecting payments and assisting in the maintenance of the Restaurant area and equipment.

Requirements

Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
Ability to move safely in uneven terrain or in confined spaces.
Ability to see and respond dangerous to situations.
Requires mobility.
Sense of smell, taste, touch, and sound.
Eye/hand coordination and manual dexterity.
Remain in stationary position for 8 or more hours throughout work shift.
Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
Some of the work will occur in different kitchen locations of the hotel.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.
Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
Maintain complete knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
Maintain complete knowledge of P.O.S. and manual systems.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and driving while under the influence.
Complete opening side duties as assigned, including checking quality and amount of stock, folding napkins, requisitioning supplies, setting tables, setting up condiments and beverages, ensuring sufficient silverware/glassware/chinaware, preparing cold food items, checking cleanliness of station, setting up side station, organizing assigned station, and reviewing reserved tables and daily specials.
Take guests' food and beverage orders, utilizing suggestive selling techniques.
Record and input orders into the system, ensuring transmission is verified by Kitchen.
Legibly document orders when the system is down and distribute food orders to Kitchen.
Retrieve all alcoholic beverage items from bar and serve to guest.
Open and serve wine/champagne bottles.
Make all varieties of coffee.
Serve all food courses and non-alcoholic beverage items to the guest.
Guide the activities of the assigned Bus person to ensure optimum service to guests.
Clear each course.
Remove soiled wares from tables as assigned and transport to dishwashing area.
Present guest checks and process payments.
Adhere to payment, cash handling and credit policies/procedures.
Extend appreciation for guest patronage and invite them to return.
Clean and reset tables immediately after guest departs.
Complete closing side duties, including breakdown and storage of reusable goods, cleaning equipment, restocking items, removing dirty linen, marrying and stocking condiments, and resetting tables.
Complete all closing reports as assigned, and leave duty after reporting to Supervisor.
Present dessert menu and describe items/present dessert cart to each table; describe selections and make suggestions; serve guests' selections from dessert cart.
Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.