Job description

As an integral part of a team, the Server is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to taking and serving beverage orders according to hotel specifications, courteously and efficiently. Collect payment restaurant area and equipment. Assist in preparation of Restaurant for service and maintaining cleanliness at all times while ensuring the Hotel’s standards of service and vision statement.

ESSENTIAL FUNCTIONS

1. Take guests’ food & beverage orders, utilizing suggestive selling techniques; serve food and beverage to guests.
2. Maintain cleanliness, sanitation, and organization of assigned work areas at all times.
3. Inspect restaurant environment and entrance areas to ensure standards are met; rectify any deficiencies; maintain cleanliness at all times.

4. Maintain complete knowledge of:
a. Table/seat/station numbers, room capacity, hours of operation, proper table set ups, and dress code of the restaurant.
b. All liquor brands, beers, and non-alcoholic selections; correct glassware and garnishes in the restaurant.
c. Particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
d. All menu items, prices, preparations, method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of preparation.
5. Complete opening side duties as assigned.
6. Complete closing side duties as assigned.
7. Guide the activities of the assigned bus persons to ensure optimum service to guests.
8. Perform proper check closing procedures.
9. Clean and reset tables immediately.
10. Collect and report tips at the end of assigned shift.
11. Accommodate requests for information courteously.
12. Resolve guest concerns ensuring satisfaction; notify management for correction, as appropriate.
13. Maintain confidentiality of guest information and pertinent hotel data.
14. Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: House Without A Key Manager & Assistant Manager

Supervises: None
EDUCATION/EXPERIENCE

• Minimum one (1) year prior experience as a Restaurant Server in a comparable environment required.
• High school diploma or equivalent vocational training certificate.
• Prior culinary and guest relations training preferred.
• Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.

LICENSES/CERTIFICATIONS

• Tuberculosis (TB) Clearance.
• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages. Must be of legal age in the County of Honolulu to serve alcoholic beverages.
• Certification of previous training in liquor, wine and food service preferred.

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task, prioritize, organize and follow-up.
• Ability to maintain positive guest relations at all times.
• Ability to access and input information into P.O.S. system operation and manual procedures.
• Must have knowledge of and strictly abide by state liquor regulations.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to transport food & beverage orders (approx. 15-45 lbs.) to and from the kitchen.
• Ability to carry/lift up to 50 lbs.
• Ability to stand/walk for up to 8 hours throughout work shift.
• Ability to reach up to 6 feet.
• Maintain stationary position for ½ to 1 hour throughout work shift.

WORK ENVIRONMENT

• Outdoor, non-air conditioned restaurant environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.

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