PM Server

Summary: Greets and serves the guest in accordance with standards of Food and Beverage quality, presentation and sanitation, in a gracious and professional manner. Displays aggressive hospitality through positive personality with both guests and co-workers. Takes pride in all facets of service to include quality, appearance, cleanliness, for self and Dining Room. Delivers room service and tray runs as directed.

Essential Duties and Responsibilities:

Checks assigned stations prior to opening for cleanliness of tables and chairs, floor, proper set-up of salt and pepper, sugar, ash trays, flower, lamp, clean silver and glassware.

Ensures there is necessary work equipment: tray, pen, towel, corkscrew, etc.

Performs all necessary opening and closing side-work as per side-work schedule.

Maintains awareness of daily specials, soups, drinks, and 86’d items.

Maintains knowledge of all menu items, their garnish, contents, and preparation methods. Maintains knowledge to answer any questions about the menu in a direct, concise way. Knows the use records.

Maintains ability to handle assigned floor stations. Remains on station unless serving a guest.

Operates the point of sale equipment (where applicable) and with no voids without management written approval.

Follows procedures and policies for self-cashiering to include over/short discrepancies (where applicable).

Follows procedures to take guests order: write legibly on check, properly pre-ring check, fill in food duplicate and attach soft copy to duplicate and time-stamp the duplicate (where applicable).

Follows procedures regarding filing and picking up proper service of all items.

Knows proper beverage, liquor and wine service.

Ensures that tables are properly bussed through the meal. By dessert all condiments and dirty dishes, silverware should be cleared except sugar and appropriate silverware and beverage glasses that are not empty.

When the guests leave the dining room, busses all tables with attention to the following areas:

- Table top dry and non-sticky.

- Candles burning during required hours.

- Sanitation of floor area, cushions and table tops. Wipe areas thoroughly. Pick up litter.

- Table accompaniments reset according to Dining Room procedure.

- Maintains two clean side towels for wiping chairs.

Proper busing procedures:

- Full tray must not exceed height of 10 oz. glass.

- Glassware will not be stacked in glassware.

- All silverware will be flat on tray; not on dishes.

- All condiments are returned to their proper place in side-stands or in the aisle.

- Tray must be well balanced.

- Always back through doors. Do not kick.

- Always stop when someone crosses your path. Be alert to everyone in your path.

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

Servers are never allowed to add tip to a guest check without permission from management.

Requests for days off must be in writing no less then three days prior to posting day of new schedule. This carries no guarantee.

Does not chew gum while on duty.

Performs other duties as management requests.

Attends all meetings.

Follows server training manual.

Follows all company policies and procedures.

Complies with the “Clean as you go” policy.

Reports to work on time and in proper attire.

Reports to work complying with all appearance standards.

Be aware of your work schedule.

Follows associate meal schedule.

Works as a TEAM.

Honors all work-related requests made by a Manager or Supervisor which may or may not be outside your normal duties to insure guest satisfaction.

Checks out with immediate Supervisor before leaving floor.

Assures guest satisfaction needs are met.

Works server shifts in the Banquet department as deemed necessary by management. This shift will not be a tipped shift but whatever the current hire rate is for that position.

Understands and fulfills all aspects of proper room-service procedures.

Takes restaurant reservations accurately and by procedure.

Performs the duties of a Dining Room Attendant if necessary.

Adheres to Lodge policies and procedures:

Attends work on-time as scheduled and leaves work at scheduled time unless other arrangements have been made.

Follows Lodge grooming and dress standards.

Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

Maintains a positive attitude towards the Lodge and the job being performed.

Maintains a safe attitude, conducts all job duties in a safe manner, and reports all work related accidents immediately.

Maintains a favorable working relationship with all other Lodge associates to foster and promote a cooperative and harmonious working climate.

Carries out all reasonable requests by management which the Associate is capable of performing.

Knows and demonstrates the Coral Hospitality 3 Steps of Service and the 15 Basics of Service in the performance of daily responsibilities.

The Lodge functions seven (7) days a week, twenty-four (24) hours per day. All employees must realize this fact and be aware that it may be necessary to adjust the employee’s work schedule from his/her accustomed shift due to business demands.

Knows and abides by all departmental, Coral Hospitality and Lodge policies and procedures.

Supervisory Responsibilities:

This job has no supervisory responsibilities.

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 general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organizations.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Certificates, Licenses, Registrations:

Serve Safe

TIPS Certification.

Physical Demands:

The physical demands described here 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.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk and hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate.