Prism Hospitality

Scope:
The Server is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. To provide service to guests by receiving and delivering guests orders and collecting payment for such items.
Primary Responsibilities:
Education & Experience:
Ø High School diploma or GED certification
Ø Experience in a hotel or a similar industry, preferably in Food & Beverage
Ø Must be minimum legal age to serve alcoholic beverages.
Ø Alcohol awareness certification and/or food service permit as required by local or state government agency.
Physical Demands:
Ø Long hours sometimes required, including nights and weekends.
Ø Medium Work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ø Ability to be on your feet throughout the entire shift, sometimes for an entire shift.
Required Competencies
Ø Must be able to convey information and ideas clearly, both oral and written.
Ø Must work well in stressful, high-pressure situations.
Ø Must be able to evaluate and select among alternative courses of action quickly and accurately.
Ø Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Ø Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Ø Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
Ø Must be able to prioritize departmental functions to meet due dates and deadlines.
Ø Must be able to work with and understand financial information and data, and basic arithmetic function.
Responsibilities that may include any and all of the following:
Ø Approach all encounters with guests and team members in a friendly, service-oriented manner.
Ø Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
Ø Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.
Ø Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
Ø Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
Ø Describe all menu items; methods of preparation and prices as needed.
Ø Accommodate any special requests that the kitchen is able to deliver for the guest.
Ø Up sell established menu items or specials to maximize food and beverage revenues.
Ø Serve menu items to guests in a prompt and courteous manner and according to established service standards.
Ø Perform pre- and post-shift side work including stock service station, makes coffee, etc.
Primary Responsibilities:
Ø Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest.
Ø Knowledgeable of all loss prevention standards.
Ø Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses.
Ø Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Ø Follows company policies and procedures.
Ø Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position.
Ø Have a thorough knowledge of menus and current specials in applicable departments.
Ø Utilize suggestive selling techniques at all times.
Ø Pre-bus all tables removing soiled dishes after each course.
Ø Be familiar with the operation of the hotel computer system.
Ø Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.
Ø Carry out cashiering functions in closing checks and end of shift paperwork.
Ø Ensure that tables and side stations are kept stocked, tidy and clean.
Ø Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).
Ø Properly breakdown trays of soiled dishes and linen in the dish room according to established standards.
Ø Check with supervisor or manager on duty before leaving for the day.
Ø Answer the telephone according to standard procedures.
Ø Familiar with fire exits and safety procedures.
Ø Familiar with Fire extinguishers, locations and know how to use them.
Ø Able to receive and deliver food and beverage orders and collect payment for such items.
Ø Adhere to all alcohol awareness and sanitation standards set.
Ø Perform other duties as requested by management.
Ø Attend meetings/training as required by management.
Relationships:
Internal: Food and Beverage Staff: To coordinate guest service requests
Management Staff: To alert of service challenges
Organizational Structure:
Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor
Job title also known as: Waiter/ Waitress
Skills & Requirements Qualifications