REPORTS TO:           Chez Philippe Restaurant Manager.

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Specialty Restaurant, Kitchen/Stewarding service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• indoors.
• around chemicals.

KEY RELATIONSHIPS:

Internal:                      Staff in Restaurant, Beverage, Kitchen/Stewarding, Housekeeping and Front Desk.

External:                    Hotel Guests and Visitors.

ESSENTIAL JOB FUNCTIONS

1. Must be certified in ServeSafe® food handling.
2. Must be certified in TIPS alcohol awareness training within 60 days of employment.
3. Must be certified in TRAC training and compliance.
4. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.  Standards are in compliance with AAA, Mobil, and Preferred.
5. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
6. Anticipate and maintain awareness of guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
7. Maintain positive guest relations at all times.
8. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
9. Resolve guest complaints, ensuring guest satisfaction. Utilize Critical Moments of Service, if applicable.
10. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
11. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
12. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
13. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
14. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients, quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
15. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
16. Maintain complete knowledge of POS and manual systems.
17. Complete opening side duties as assigned:
18. • Check quality and amount of all restaurant stock and supplies using checklist.
    • Fold napkins.
    • Requisition all necessary supplies and transport from storeroom to restaurant.
    • Set up all condiments and beverages (non-alcoholic).
    • Ensure a sufficient supply of all silverware, glassware and chinaware for service.
    • Set up side station with designated supplies and stock.
    • Set up and inspect the condition of check presenters with pens.
    • Set tables.
    • Organize assigned station and ensure readiness prior to guest arrival.
    • Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables.
    • Review daily specials and maintain awareness of 86'd items throughout the shift.
19. Greet guests and suggest beverage order; take beverage order, utilizing up-selling techniques            and record orders.
20. Relay daily specials with brief descriptions; answer all questions on menu selections accurately and offer suggestions.
21. Take guests' food orders, utilizing up-selling techniques and record orders.
22. Suggest wine orders to compliment the guests' meals; decant wines.
23. Input order into system and ensure transmission of food orders is verified by kitchen.  Legibly document orders when system is down and distribute food orders to Kitchen.
24. Retrieve all alcoholic beverage items from bar and serve to guest.
25. Open and serve wine/champagne bottles in accordance with departmental standards.
26. Assist Back server in serving all food courses to the guest.
27. Assist Servers and Buspersons in their job functions to ensure optimum service to guests.
28. Ensure each course is cleared according to department standards; monitor and maintain the cleanliness of each assigned table.
29. Ensure each table is properly crumbed after the entree course is removed.
30. Present finger towels as needed.
31. Present dessert menu and describe selections and make suggestions.
32. Present cordial cart and offer selections.
33. Take orders for espresso, cappuccino, coffees and teas.  Ensure delivery of order to correct guests.
34. Total all charges, present guest checks according to department procedures and process payments through the Cashier.
35. Adhere to payment, cash handling and credit policies/procedures.
36. Extend appreciation for guests' patronage and invite them back.
37. Ensure tables are cleaned and reset immediately after guests depart; assist as required to ensure optimum service levels.
38. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
39. Complete closing side duties as assigned:
40. • Breakdown all goods as specified.
    • Properly store all reusable goods.
    • Clean all equipment according to procedures.
    • Restock items for next service.
    • Remove all dirty linen.
    • Marry and stock all condiments.
    • Reset tables for next meal period.
    • Collect and report tips at the end of the assigned shift.
41. Complete all closing reports as assigned and leave duty after reporting to supervisor.
42. Complete cashier balance report.

SECONDARY JOB FUNCTIONS 

1. Follow maintenance program and cleaning schedule.
2. Replace flowers and vases twice weekly.
3. Inform manager of any dining room deficiencies.
4. Attend menu and wine tastings as scheduled.