Server Assistant (Year Round)

POSITION SUMMARY: The Server Assistant supports dining room operations by setting tables before, during, and after meal service, performing the following duties:

ESSENTIAL DUTIES & RESPONSIBILITIES

• Carries food trays to appropriate dining rooms for a la carte and banquet service as needed.  
• Prepares expeditor work areas and other side work as assigned.  
• Cleans and organizes all back of the house areas as needed to include, but not limited to refrigerators, storage facilities and employee lunchroom.
• Keeps all storage areas clean and organized.
• Provides bread, butter, water and ice to tables.  Refills as necessary.
• Maintains tables during meal service by removing cracker wrappers, empty or unused cocktail glasses, used napkins, and crumbs as needed.
• Assists with removing dirty dishes at the end of each course.  Cleans tables after members and guests leave.  Resets tables and replaces dirty linen.        Dusts chairs before and after meals.
• Stocks side stations with clean silver, cups, saucers, plate underliners, doilies, children’s menus and pencils.
• Stocks ice bins, buckets, glassware and butter pats on ice.
• Keeps the dining room area and side stations clean and replenishes as needed.        Keeps equipment in place.
• Assists with table and chair set up and break down.
• Assists with the setup and breakdown of necessary dining room equipment, including (but not limited to) portable dance floors, staging, buffets, grills, and decor for events.
• Scrape and cleans dishes before placing them on the dishwasher racks.
• Removes and empties trash containers periodically from dining areas and employee lunchroom.
• Wipes and cleans service trays before dressing with a napkin and returning to tray jacks.
• Arrives at work in a clean, pressed uniform and ensures all necessary equipment is ready prior to the start of the shift, including any pre-shift meetings or lineups
• Any other duties and projects as assigned.

Education / Experience

• One year of experience in a similar position, preferably in a hotel, resort or club environment.
• Must be able to multitask and able to stay calm and focused on a fast-paced environment.

Qualifications/Skills

• Must have the ability to understand, interpret and follow a variety of instructions furnished in written, oral and scheduled form.
• Must be available to work nights, weekends, and holidays.
• Ability to read, write and comprehend simple instructions, short correspondence and memos. Ability to effectively present information in one on one and small group situations to members, guests, employees, and management.
• Ability to add, subtract, multiply and divide using units of American money and weight measurements.
• 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.

Licenses or Certifications

• Florida Food Handler Certification

Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift, push, pull and move up to 50 lbs. on a regular basis 
• Frequent walking, reaching, bending, turning, squatting, stooping, and stretching
• Must be able to stand for extended periods
• Normal vision and hearing ranges required

Grooming

• All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)
• Nails should be maintained in clean condition.
• Hair must be neat and tidy; long hair should be tied back.
• Perfume or strong scents should be avoided to maintain a neutral environment

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)