Description

POSITION SUMMARY:
Responsible for helping to achieve ongoing guest satisfaction and team goals by taking food and beverage orders either directly or by telephone according to hotel standards, setting up such orders in a timely, sanitary, and complete manner according to hotel standards, delivering them in a timely fashion in a pleasing manner. Process all orders through the Food & Beverage Point of Sale System, including payment, following cash, credit card and room charge methods. Follow up with guests to ensure guest satisfaction, clear and maintain guest rooms and food & beverage areas to preserve a neat and orderly appearance. Respect the security of the guest and safety of all individuals at all times.
Servers must understand that they are part of a larger department and hotel team, and their work reflects not only their department but the entire hotel team, Courtyard by Marriott and Marriott Worldwide brands in general. Present a professional and properly uniformed appearance. Meet departmental guidelines for attendance and punctuality. Demonstrate personal integrity.
ESSENTIAL JOB FUNCTIONS:
1.
Take phone or in-person orders, following hotel standards
2.
Know all basic menus, primary ingredients, main cooking methods, so that you can answer most guest inquiries
3.
Set up trays and tables with all necessary condiments, service needs and accompaniments
4.
Serve food and beverages maintaining correct temperature and according to hotel standards
5.
Be attentive to guest needs throughout service, from start to finish of the process
6.
Demonstrate excellent and courteous communication skills to all guests and team members
7.
Sets up rooms for meetings/banquets/dining
8.
Completes all assigned pre- and post-function tasks.
9.
Ensures proper storage of equipment.
10.
Demonstrates dependability by working flexible schedule as required; arrives on time.
11.
Completes any other reasonable request made by a supervisor.
12.
Informs management of furniture and equipment in need of repair.
13.
Will become Marriott Brand trained in either room service, breakfast, banquets, lunch, or dinner by demonstrating competency in all areas of service as outlined in the hotel server training skill guide and as outlined by his/her trainer during initial training.
14.
Should become fully trained within 30 days of hiring. Certification will occur as a result of passing practical tests.
15.
Will continuously practice all standards learned during the training and certification program and as outlined in the hotel server training skills and rehearsal models.
16.
Maintains uniform in an exemplary fashion. Is responsible for own uniform maintenance and upkeep. All elements of the server uniform must be clean and pressed at all times. For safety purposes non-slip shoes are required.
17.
Assist in Lounge, restaurant operations and Banquets operations as needed
2
ADDITIONAL RESPONSIBILITIES
Periodically check all guest corridors and food and beverage areas and clear such areas of trays, dishes, glassware, napkins and flatware. Ensure that all such areas are maintained in a neat, clean and orderly condition so that they are visually appealing to guests.

Qualifications

EDUCATION AND EXPERIENCE
1.
High School diploma or general education degree (GED) is desired, but not essential.
2.
Previous related experience preferred.
KNOWLEDGE, SKILLS, ABILITIES
1.
Ability to read & write in English, perform mathematical computations such as adding, multiplying.
2.
Ability to effectively communicate with customers, utilizing tact and diplomacy when necessary.
3.
Ability to carry objects on a tray without breaking or spilling.
4.
Ability to follow directions accurately.
PHYSICAL/MENTAL DEMANDS
1.
While performing the duties of this job, the employee is required to stand, walk, talk, and hear. The employee is required to be on foot for a large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead.
2.
Must be able to sustain constant mental and visual attention.
Physical and Mental Demands and the Environmental Factors
Occasional (1 – 33% of the time)
Frequent (34 – 66% of the time)
Constant (67 – 100% of the time)
_C_ Requires bending or twisting
_C_ Requires walking and running
_F_ Requires kneeling, crouching, stooping or crawling
_C_ Requires repetitive movement
_C_ Requires standing
_C_ Requires using hands to handle, control, or feel objects, tools or controls
_O_ Requires working outside in all types of weather conditions
_O__ Subject to cuts, burns, and bruises
WORKING CONDITIONS
1.
Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
2.
Dining room environment
3.
Flexible schedule can vary from week to week; work required on weekends and holidays