Harry Soffer Server

TB ISLE RESORT LP•Aventura, FL

12d•Onsite

About The Position

The Server is primarily responsible for providing prompt, courteous and efficient food and beverage service in a luxury brand inspired hotel environment where attention to detail is key. He/she will also possess a limitless desire to attain the highest levels of quality and cleanliness in the Harry Soffer Members room.

Requirements

Previous food and beverage experience in a hotel environment is preferred.
Basic computer knowledge (Micros or other POS Systems).
Must be of minimum legal age to serve alcohol according to state law.
Food handling certificate & TIPS (Training for Intervention Procedures) certificate required.
Knowledge of food and wine an asset.
Effective at listening, understanding, and clarifying the raised by members.
High school diploma or GED.
Ability to communicate in the English language.
Second language is a plus.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.
Must be able to work in a fast-paced environment.
Must be physically fit to lift, pull, and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout shift.

Responsibilities

Greet (using names) and acknowledge each member/guest after seating with hotel greeting standard.
Know the ingredients, preparation, and proper presentation of all menu items and specials and ensure that every product delivered to the members/guests adheres to the highest quality possible.
Remain observant and check in with members/guests to ensure satisfaction with each food course and/or beverages.
Provide prompt, courteous, and efficient food and beverage service.
Make appropriate suggestion of food and beverages.
Communicate with the kitchen regarding menu questions, the length of wait time and product availability.
Know layout of member dining room/hotel and location of all equipment and supplies.
Know all restaurants station breakdowns and table numbers.
Set tables according to type of event and service standards.
Maintain cleanliness and condition of the work areas and equipment.
Assist as needed to maintain standards of appearance, sanitation, and service in all areas of the restaurant.
Key in (pre check) orders on the Micros terminal promptly and accurately.
Present physical and accurate check to members/guests and process payment.
Perform any other reasonable duties as required by management.