Server - Ox + Anchor

Description

The Server provides an upscale, curated dining experience, ensuring guest satisfaction through excellent customer service, knowledge of the menu and wine list, and adherence to Hotel San Luis Obispo’s standards of service procedures. The Server is responsible for taking orders, serving food and beverages, guest billing, and maintaining a clean and organized dining area.

ESSENTIAL DUTIES & RESPONSIBILITIES (Include the following. Other duties may be assigned)

• Ensures that all guests receive a dining experience in accordance with Hotel San Luis Obispo’s service standards.
• Provides superior guest experience by ensuring each individual feels welcome, addressing them by name whenever possible.
• Demonstrates effort to build professional rapport with regular clients of the restaurant.
• Presents menu items to guests, suggests dinner courses and appropriate wines. Answers questions regarding food preparation and accommodates dietary restrictions. Accommodates special requests when possible.
• Serves beverages, marks silverware, serves and clears food in cooperation with the service support team.
• Maintains good communication with the service support team, Expeditor, and Restaurant Manager.
• Enters orders into the POS system and processes cash and credit card payments and completes end of shift reporting.
• Ensures all side-work is completed and pays particular attention to detail when polishing glassware and silverware.
• Anticipates guests needs throughout the dining experience.
• Arranges tables and chairs for guests.
• Inspects table setup prior to service and between guest seatings.
• Maintains a polished appearance and positive demeanor.
• Demonstrates a team first attitude, stepping in where needed to ensure guest service is never compromised.
• Performs all other duties as assigned.

SUPERVISORY RESPONSIBILITIES
None

REPORTS TO
Restaurant Manager – Ox   Anchor

CORE COMPETENCIES

To perform the job successfully, an individual should demonstrate the followisng competencies:

• Attention to Detail: Able to be alert in any environment; Follow detailed procedures; Ensure accuracy in documentation and data; Carefully monitor gauges, instruments or processes; Concentrate on routine work details; Organize and maintain records.
• Communication: Able to clearly present information through verbal and written English; Read and interpret complex information; Interaction with Guests; Actively Listen to others.
• Conflict Management: Able to use “Win –Win” approach to resolve controversy; Stay objective and fair when dealing with sensitive situations; Maintain constructive working relationships despite disagreement.
• Willingness to Service: Able to demonstrate a high level of service delivery; Do what is necessary to ensure Guest satisfaction; Deal with service failures and prioritize guest needs.
• Energize Others: Able to exhibit a “Can Do” approach; Inspire others to excel; Use competition to encourage others; Develop performance standards and confront negative attitudes; Develop and maintain a Team Spirit.
• Flexibility: Able to remain open-minded and change opinions on the basis of new information; Perform a variety of tasks and change focus quickly as demands change; Manage transitions effectively from task to task; Adapt to varying Guest needs.
• Process, Policies and Procedures: Able to act in accordance with established guidelines; Follow standard procedures in crisis situations; Communicate and enforce organizational policies and procedures; Recognize and constructively conform to unwritten rules and practices.
• Decisiveness: Able to take action in solving problems while exhibiting judgment and realistic understanding of issues; Able to use reason, even with emotional topics; Review facts, weigh and exercise options.
• Planning and Prioritizing: Able to prepare for emerging Guest needs; Manage multiple projects; Determine project urgency in a meaningful and practical way; Use goals to guide actions and create detailed action plans; Organize and schedule people and tasks.
• Efficiency: Able to produce the desired effect incorporating the least effort, time and waste.
• Coping: Able to maintain a solution-oriented approach while dealing with inter-personal conflict, personal rejection and/or time demands.

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.

Minimum Education and/or Experience

· High School Diploma or GED
· Previous working experience in a fine dining establishment or an upscale restaurant
· Proficiency in wine service, including knowledge of varietals and presentation techniques
· Familiarity with POS systems
 

Required Skills

· Able to read, write and speak comprehensively in the English Language.
· Intermediate computer skills.
· Intermediate mathematics skills. ·
· Solid time management, organization and prioritization skills
· Proven ability to effectively build and foster a team environment
· Must be able to deal with all guests and staff in a courteous and professional manner.
· Maintain professional appearance.
· Keen eye for details.
· Strong sense of urgency.

Pre-Requisites

· Authorized to work in the U.S.
· At least 21 years of age.
· Must have weekend and holiday availability

COMPENSATION & BENEFITS
 

Job Type: Hourly, not-exempt
Status: Part-Time
Work Location: In-person at Hotel San Luis Obispo
Hours: 18 – 24 hours/week, Wednesday – Sunday, 3-4 shifts per week, 3:30 pm – approximately 10:30 pm; must have  weekend and holiday availability

The budgeted hourly rate that Hotel San Luis Obispo reasonably expects to pay for this position is $16.50/hour plus gratuity. Rate of pay offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of consistent pay practices at the hotel.

WORK ENVIRONMENT & PHYSICAL DEMANDS

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.

Must be able to maneuver to all areas of the restaurant, including kitchen areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to lift and/or move up to 50 pounds. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Heavy customer contact required.

*NOTE: This job description is not intended to be all-inclusive.

Employee may perform other related duties as negotiated to meet the ongoing needs of Hotel San Luis Obispo

Equal employment Opportunity – The organization is committed to providing equal opportunities to all employees and applicants without regard to Race, color, Ancestry, national origin, Religion, creed, Age (over 40), Disability, mental and physical, Sex, gender (including pregnancy, childbirth, breastfeed or related medical conditions), Sexual orientation, Gender identity, gender expression, Medical condition, Genetic information, Marital status, Military or veteran status, or any other consideration made unlawful by federal, state, or local laws.

Qualifications

Salary : $17