Job description

As an integral part of a team, La Mer-Server is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service 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.Collecting payments and assisting in the maintenance of the Restaurant area and equipment.

ESSENTIAL FUNCTIONS

• Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• 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.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• 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 by the glass and major wines 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 and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of P.O.S. and manual systems.
• Complete opening side duties as assigned:
• Check quality and amount of all Restaurant stock and supplies using checklist.
• Fold napkins.
• Requisition all necessary supplies and transport from storeroom to the Restaurant.
• Set up all condiments and beverages (non-alcoholic) .
• Ensure a sufficient supply of all silverware, glassware and chinaware for service.
• Prepare all cold food items (fruits and salads) as assigned by the supervisor.
• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
• Set side station with supplies and equipment.
• Prepare service carts, cheese carts and cordial cart with specified tools, wares and equipment.
• Set up and inspect the condition of check presenters with pens.
• Set tables.
• Organize assigned station and ensure readiness prior to guest arrival.
• Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables.
• Review daily specials and maintain awareness of 86'd items throughout the shift.
• When assigned, take guests' food and beverage orders, utilizing suggestive selling techniques.
• Record order of guests.
• Input order into system and ensure transmission of food orders is verified by Kitchen when assigned to do so.
• Legibly document orders when system is down and distribute food orders to Kitchen.
• Retrieve all alcoholic beverage items from bar and serve to guest.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Make all varieties of coffee in accordance with the departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Guide the activities of the assigned Waithelp Assistant (back waiter) to ensure optimum service to guests.
• Clear each course.
• Remove soiled wares from tables as assigned and transport to dishwashing area.
• Properly crumb tables after the entree course is removed.
• Present cheese cart, serve & describe items tableside.
• Present dessert menu and describe items; make suggestions; serve guest.
• Take orders for espresso, cappuccino, coffees, and teas. Ensure delivery of order to correct guest.
• Present cordial cart and offer selections.
• When assigned, total all charges and present guest checks; process payments through the Cashier.
• Adhere to payment, cash handling and credit policies/procedures.
• Extend appreciation for guests' patronage and invite them back.
• Clean and reset tables immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Restaurant Manager & Captain

Supervises: None
EDUCATION/EXPERIENCE

• Minimum two (2) years prior experience as a Fine Dining Server.
• High school diploma or equivalent vocational training certificate.
• Minimum 21 years of age to serve alcoholic beverages.
• Two years experience as a Fine Dining Server.
• Knowledge of various food service styles (i.e., French service, Russian Service, tableside flambé service, Butler style service).
• 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

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

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.
• Ability to maintain positive guest relations at all times.
• Ability to suggestively sell menu items, beverages, and wines.

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 lift up to 40 lbs.
• Ability to reach 6 feet.
• Ability to stand/walk/maintain stationary position for up to 8 hours throughout work shift.

WORK ENVIRONMENT

• Indoor, air conditioned environment.
• Exposure to hot, humid weather conditions.
• Variable noise levels.

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