Overview: The Server is responsible for the overall guest dining experience within the restaurant outlet, including but not limited to 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. Prepare specific food items, table side. Collect payments. Assist in the maintenance of the restaurant area and equipment.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• 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 knowledge of the particular characteristics and description of every wine/champagne/sake by the glass and major wines/sakes on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of dietary restrictions and allergens through comprehensive knowledge of menus and confidently provide alternative suggestions in collaboration with the management and culinary teams.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.

• Complete opening side duties as assigned:

• Check the quality and amount of all restaurant stock and supplies using a checklist.
• Fold napkins.
• Requisition of all necessary supplies and transport from storeroom to restaurant.
• Set tables according to service standards.
• Set up all condiments and beverages (non-alcoholic) according to service standards.
• Ensure a sufficient supply of all silverware, glassware, and chinaware for service.
• Prepare some cold food items.
• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
• Set up a side station with supplies and equipment.
• Set up and check all equipment needed for table-side service (including burner, carving trolley)
• Follow up on special arrangements to ensure compliance with such.
• Take guests’ food and beverage orders, utilizing suggestive selling techniques.
• Record the order of guests following departmental service procedures.
• Input orders into the system and ensure the kitchen verifies the transmission of food orders.
• Communicate additional meal requirements and special requests to the kitchen before confirming with the guest.
• Check storage areas for proper supplies, organization, and cleanliness.
• Legibly document orders when the system is down and distribute food orders to the kitchen.
• Retrieve all alcoholic beverage items from the bar and serve them to guests by departmental standards.
• Open and serve wine/champagne/sake bottles by departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest by departmental standards.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Guide the activities of the assigned Server Assistant to ensure optimum service to guests.
• Present guest checks and process payments through the Cashier.
• Adhere to payment, cash handling, and credit policies/procedures.
• Collect and report tips at the end of the assigned shift.

• Complete closing side duties:

• Properly store all reusable goods.
• Break down all goods as specified in departmental standards.
• Clean all equipment as assigned in the side duties.
• Restock items for next service.
• Marry and stock all condiments.
• Carry out daily/weekly cleaning duties as required.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.