Server-NS Kula Grille - Part-time

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Job Description Summary:
Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to Hotel specifications, courteously and efficiently. Collect payments. Also assists in the maintenance of the Restaurant area and equipment.

Job Description:

JOB OVERVIEW:

Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to Hotel specifications, courteously and efficiently. Collect payments. Also assists in the maintenance of the Restaurant area and equipment.

REPORTS TO: Food & Beverage Manager’s & Assistant Managers.

WORK ENVIRONMENT:

Surfer the Bar, Culinary/Stewarding areas.

Job involves working:

under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals.

KEY RELATIONSHIPS:

Internal: Employees in Restaurant/Managers, Beverage/F&B Outlets, Culinary/Stewarding, F&B Cashiering, Housekeeping and Guest Services-Front Desk.

External: Hotel Guests and Visitors.

QUALIFICATIONS

Essential:

Fluency in English both verbal and written. Provide legible communication and directions. Compute basic arithmetic. Food handling certification. 1 year experience as a Restaurant Server, in an upscale hotel or restaurant. Minimum 21 years of age to serve alcoholic beverages. Ability to: understand and anticipate on guest needs, remaining calm and courteous. be well organized, maintain concentration and think clearly when providing service to 20 guests within any given period of time. focus attention on details. suggestively sell restaurant menu items, beverages and wines. access and input information into P.O.S. system. maintain good coordination while serving orders quickly. perform job functions with minimal supervision. work cohesively with co-workers as part of a team possess a friendly, helpful professional attitude. able to stay organized and composed despite heavy business levels.

Desirable:

High school graduate or equivalent vocational training certificate. Certification of previous training in liquor, wine and food service. Fluency in a second language, preferably Japanese. Certification in an alcohol awareness program. Training in CPR desired. Ability to input and access information in the property management system/computer/point of sales system. Prior guest relations training.

PHYSICAL ABILITIES

Essential:

Exert physical effort in transporting 50 pounds. Endure various physical movements throughout the work areas. Reach 1 foot above arm length. Remain in up right position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding. Able to maintain professional posture throughout entire shift.

Desirable:

ESSENTIAL JOB FUNCTIONS

• Greet guests warmly and promptly.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• 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.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain complete knowledge of:
• table/seat/station numbers,
• room capacity,
• hours of operation,
• proper table set-up and dress code of the Restaurant.
• all liquor brands,
• beers and non-alcoholic selections,
• correct glassware and garnishes in the restaurant,
• up selling at every opportunity.
• the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation, up selling at every opportunity.
• 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 Restaurant.
• Set tables, using polished glasses and silver.
• Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) .
• Ensure a sufficient supply of all silverware, glassware and chinaware for service.
• Prepare all cold food items (cereals, fruits and salads).
• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
• Set up side station with supplies and equipment.
• Take guests' food and beverage orders, utilizing suggestive selling techniques.
• Record order of guest.
• Input order into system and ensure transmission of food orders is verified by Kitchen.
• Legibly document orders when system is down and distribute food orders to Kitchen.
• Retrieve all alcoholic beverage items from bar and serve to guest, following correct sequence of service.
• Open and serve wine/champagne bottles.
• Make all varieties of coffee including cappuccino, espresso, café latte, etc..
• Serve all food courses and non-alcoholic beverage items to the guest.
• Guide the activities of the assigned Busperson to ensure optimum service to guests.
• Clear each course.
• Remove soiled wares from tables, transport to dishwashing area, broken down tray.
• Present guest checks and process payments through the Cashier.
• Adhere to payment, cash handling and credit policies/procedures.
• Extend appreciation for guests patronage and invite them to return.
• Clean and reset tables immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
• Properly breakdown and store all reusable goods.
• Clean all equipment.
• Restock items for next service.
• Remove all dirty linen.
• Marry and stock all condiments.
• Reset tables for next meal period to standards.
• Complete all closing reports as assigned and leave duty after reporting to Supervisor/Manager.
• Perform any other duties assigned by the manager/supervisor.
• Attend all pre-meal meetings on time
• Serve our guests.

SECONDARY JOB FUNCTIONS

Follow maintenance program and cleaning schedule. Replace flowers in bud vases. Update menus and wine lists. Legibly document pertinent information in outlet log book. Legibly document maintenance needs on work orders and submit to manager. Attend menu and wine tastings as scheduled. Refill salt and peppershakers, pepper mills.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor/manager.

Note: This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job related duties assigned to help all team members and contribute to the success of the Resort. This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision.

EOE/M/F/D/V