Server

Summary:
Campbell’s Resort service staff ensure a one of a kind dining experience by adhering to points of service and culinary standards.

Minimum Requirements:
• Minimum of 18 years old.
• A current Food Handler's permit is required within 14 days of hire.
• A current WSLCB Class 12 Mixologist or Class 13 Server Permit within 30 days of hire.
• Excellent written and verbal English communication skills, both over the phone and in person.
• Good grooming and personal hygiene.
• Good listening, verbal communication skills and teamwork.
• Self-motivated: can find work to do without constant supervision.
• Enthusiastic about serving the public with a consistent positive attitude.
• Ability to take direction/constructive input and contribute to a team atmosphere.
• Ability to provide quick service, maintain composure under stress, and multi-task.
• Willing to work outside in sometime heat or adverse conditions.

Physical Requirements:
• Must have the ability to become proficient at tray service.
• Must be able to stand and walk for periods of 8 to 12 hours per shift.
• Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs repeatedly during a shift.
• Must be able to go up and down a full flight of stairs with loaded trays repeatedly for the duration of the shift.
• Must be able to maneuver in tight spaces with multiple team members.

THE BRASS TACKS
• Takes orders and serves food and beverage items to guests in accordance with established standards
• Enters orders into computerized Point of Sale system and communicates any special requests to the Culinary team
• Assembles food items, such as appetizers, salads and soups
• Ensures attractive, consistent presentation of food and beverages. Ensures that all food and beverage items are served at the correct temperature
• Maintains current knowledge of food and beverage offerings, including menu changes and sold-out items
• Processes guest payments, using proper accounting and cash handling procedures
• Keeps work area, including guest dining area, clean and organized

Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Restock and set up, following job standard procedures.
• Know food and beverage menu, rotating taps and featured items.
• Greet guests, guide them through their dining experience, and bid them a fond farewell.
• Accurately take and deliver guests’ orders and requests.
• Learn POS system and use it quickly and efficiently.
• Smile and be pleasant, courteous and sensitive to guests at all times.
• Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.
• Be attentive to your customers' needs and do whatever necessary to deliver on those needs.
• Act as a team member: show enthusiasm and help other staff.
• At the end of your shift, follow closing procedures listed in job standards.

Building Maintenance is defined as: Conducting janitorial duties including but not limited to wiping down table tops, counter tops, cleaning of food service equipment for Banquet Dept/ BOH/ FOH, gathering garbage for AM/PM shift and staging in dry storage, vacuum all conference center after use, vacuum bungalow as needed, maintain general cleanliness of all Food & Beverage facilities.
Duties will be categorized and assign per shift but may be increased and amended as needed, refer to posted daily side work list.
Building Maintenance is every Food & Beverage employee’s responsibility. Any discrepancies, damaged equipment, safety issues or incomplete cleaning task are to be reported to a supervisor .

Position Type and Expected Hours of Work:
This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.

Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

Food & Beverage Department Vision:
Develop staff that embraces a culture off accountability to the both the business and their peers. Have in place a core group that is result and bottom line driven, while protecting and fostering a competitive and healthy work environment. We have parameters in place that allows for auto corrections to prevent the lapse of successful operations. The expectation for staff and leaders to come to the table with solutions, not problems.

Food/ Beverage/ Event Center Mission Statement:
The Campbell’s staff at all time is expected to hold themselves and their peers accountable to the job and task assigned. We have a competitive environment that encourages and celebrates staff growth through continual education, desire, dedication, and determination. To have a team that understands their role as well as the role of their peers. We will observe sound business practice. To continuously provide the experience that is expected. All the positions in the F&B department will be held to high standards, their task will be respected, and will be given support.

Core Values:
Accountability: an obligation or willingness to accept responsibility or to account for one's actions
Integrity: Having integrity means doing the right thing in a reliable way. It's a personality trait that we admire, since it means a person has a moral compass that doesn't waver.
Reliability: the quality of being trustworthy or of performing consistently well.
Grit: courage and resolve; strength of character.
Tenacity: The quality or fact of being very determined
Honesty: freedom from deceit or fraud.
Supportive: Provide assistance so other will enjoy success
Competitive: having a strong desire to compete or to success

Campbell’s is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.