Server

POSITION OBJECTIVE Serve food and beverage items to customers in a friendly, enthusiastic, professional and timely manner. Adhere and follow F&B culture and vision in accordance to F&B core values. ESSENTIAL JOB FUNCTIONS Take orders for and serve all food and beverage requests, using suggestive selling techniques. Clear tables during service.

Control guest checks and secure proper payment. Ensure station and table set-ups are complete and perform various side duties as assigned by the Outlet Supervisor. Maintain proper condition and cleanliness of dining areas and servicing equipment. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Perform other duties as requested, such as cleaning unexpected spills and executing special guest requests.

EDUCATION/EXPERIENCE High School diploma or general education degree. Experience as a server in a full service restaurant.

REQUIREMENTS

Must be able to speak, read, write and understand English. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Knowledge of the appropriate table settings and service ware.

Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties. Certificates/Licenses: Must be minimum age to serve alcohol. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Must be able to stand and exert well-paced mobility for up to 6 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. May be required to lift trays of food or food items weighing up to 30 lbs. Must have the ability to bend, squat and lift 40 lbs. on a regular and continuing basis and occasionally lift up to 75 lbs.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to exert well-paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment, including, but not limited to, cutlery used in the cutting of fruit.

WORK ENVIRONMENT Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors. Must be able to change activity frequently and cope with interruptions.