What are the responsibilities and job description for the PM Food Server position at Camden Resort LP?
Position: Food Server
Reports To: Restaurant Manager / F&B Director
Department: Food & Beverage
FLSA Designation: Non Exempt
POSITION SUMMARY
Serve food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.
ESSENTIAL DUTIES AND RESPONSIBILITIES – Include the following. Other duties may be assigned.
Check station before, during and after shift for proper set-up and cleanliness.
Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.
Record the details of the order from the guests, repeating the order to the guest to check for accuracy.
Input the order into the Point-of-Sale computer to inform the kitchen of the particulars in the order being placed
When complete, retrieve order from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments.
Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Replenish beverages as necessary and check with guests for overall satisfaction.
Market and serve upon request any dessert items.
Guest satisfaction and present check. Process checks per restaurant procedures.
Supportive Functions – In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based on the particular requirements of the company.
Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
Supplement the bus help in cleaning and resetting the tables.
Perform all assigned side work to include replenishing condiments and restocking side stands.
Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to H. Toads guidelines.
Attend required meetings.
PHYSICAL REQUIREMENTS
Frequency Key: Rare – up to 1 hour, Occasional – 1-3 hours, Frequent – 3-6 hours, Constant – 6-8 hours
Physical Activity Frequency
Sitting Rare
Walking Constant
Climbing stairs Constant
Crouching/bending/stooping Occasional
Reaching Constant
Grasping Constant
Pushing/pulling Occasional
Near Vision Constant
Far Vision Constant
Hearing Constant
Talking Constant
Smell Constant
Lifting/carrying (# lbs) Frequent – up to 10-40 lbs
Travel Rare
OTHER DUTIES
Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by H. Toad from time to time, is essential to the successful performance of this position.
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required while performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles): NONE.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
Knowledge of the appropriate table settings, service ware, and menu items
Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain and record orders.
Ability to remember, recite and promote the variety of menu items.
Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift.
Ability to operate beverage equipment.
Ability to operate a keyboard and learn Point of Sale procedures to pre-check order and close out the check.
QUALIFICATION STANDARDS
EDUCATION
High school graduate or equivalent preferred.
EXPERIENCE
Prefer six (6) months to one-year previous serving experience. Prior hospitality experience preferred.
GROOMING/UNIFORMS
All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.
Notice:
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.
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Reports To: Restaurant Manager / F&B Director
Department: Food & Beverage
FLSA Designation: Non Exempt
POSITION SUMMARY
Serve food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.
ESSENTIAL DUTIES AND RESPONSIBILITIES – Include the following. Other duties may be assigned.
Check station before, during and after shift for proper set-up and cleanliness.
Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.
Record the details of the order from the guests, repeating the order to the guest to check for accuracy.
Input the order into the Point-of-Sale computer to inform the kitchen of the particulars in the order being placed
When complete, retrieve order from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments.
Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Replenish beverages as necessary and check with guests for overall satisfaction.
Market and serve upon request any dessert items.
Guest satisfaction and present check. Process checks per restaurant procedures.
Supportive Functions – In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based on the particular requirements of the company.
Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
Supplement the bus help in cleaning and resetting the tables.
Perform all assigned side work to include replenishing condiments and restocking side stands.
Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to H. Toads guidelines.
Attend required meetings.
PHYSICAL REQUIREMENTS
Frequency Key: Rare – up to 1 hour, Occasional – 1-3 hours, Frequent – 3-6 hours, Constant – 6-8 hours
Physical Activity Frequency
Sitting Rare
Walking Constant
Climbing stairs Constant
Crouching/bending/stooping Occasional
Reaching Constant
Grasping Constant
Pushing/pulling Occasional
Near Vision Constant
Far Vision Constant
Hearing Constant
Talking Constant
Smell Constant
Lifting/carrying (# lbs) Frequent – up to 10-40 lbs
Travel Rare
OTHER DUTIES
Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by H. Toad from time to time, is essential to the successful performance of this position.
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required while performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles): NONE.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
Knowledge of the appropriate table settings, service ware, and menu items
Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain and record orders.
Ability to remember, recite and promote the variety of menu items.
Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift.
Ability to operate beverage equipment.
Ability to operate a keyboard and learn Point of Sale procedures to pre-check order and close out the check.
QUALIFICATION STANDARDS
EDUCATION
High school graduate or equivalent preferred.
EXPERIENCE
Prefer six (6) months to one-year previous serving experience. Prior hospitality experience preferred.
GROOMING/UNIFORMS
All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.
Notice:
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.
I
