PM Restaurant Server

PURPOSE AND PERFORMANCE GOALS

Provide quality, value-added professional service in the restaurant department to exceed brand standards for food service, guest helpfulness, and guest friendliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES

To enhance our guests with good, prompt and courteous foodservice, and by providing and enjoyable function from start to finish.  Essential duties and responsibilities include the following (other duties may be assigned):

·         Check station assigned, prior to opening, for cleanliness of tables and chairs, proper placement of condiments, table accessories, china, glassware and silverware on tables.

·         Prepares dressing, creamer, butter, rolls, salt, pepper, coffee & tea.

·         Meets and greets guests as they are seated.

·         Be aware of daily specials, soups and drinks

·         Be knowledgeable of all menu items, their garnish, contents and preparation methods

·         Answers guest questions about the menu, and knows proper beverage, liquor and wine service

·         Records food and beverage order legibly on check, orders and picks up food promptly.

·         Serves and refreshes all beverage needs, serves and clears food and used dishes as needed.

·         Presents check and collect payment, operating point of sale equipment accurately.

·         Special attention should be made to finer points of service, i.e. water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.

·         Exceeds guest expectations, with proper attitude and prompt service.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED.  6 months serving experience.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisors and fellow Associates.

MATHEMATICAL SKILLS – Not applicable

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must be able to use appropriate judgments as it pertains to supervisory duties.

CERTIFICATES, LICENSES, REGISTRATIONS

TIPS – TABC Serve Safe Certification

Texas Food Handler’s Card Certification

PHYSICAL DEMANDS

Practice correct safety standards and rules at all times.  The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to lift/push/pull 50 pounds.  Required to walk, stand, bend, crouch, kneel, and reach.  Requires ability to reach, grasp and feel.

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any Associate may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demand, hours may be reduced at any time.