Bartender/Server PM - El Conquistador Tucson

Hirebridge; Oro Valley (AZ); On-site; USD 28,000 - 38,000; Full time

Job summary

Prism is seeking a courteous, customer-focused server to deliver high-quality food and beverage service with attention to detail and guest satisfaction.

Responsibilities include greeting guests, taking orders, upselling menu items, handling payments, and maintaining clean, organized dining areas in a fast-paced hotel setting.

Qualifications

• High School diploma or GED required.
• Experience in a hotel or similar industry, preferably in Food & Beverage.
• Must be minimum legal age to serve alcoholic beverages.
• Alcohol awareness certification and/or food service permit as required by local or state government agency.

Responsibilities

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Attend meetings/training as required by management.
• Carry out cashiering functions in closing checks and end of shift paperwork.
• Responsible for serving menu items to guests promptly and per service standards.
• Ensure tables and side stations are stocked, tidy and clean.

Skills

Communication

Stress tolerance

Decision making

Problem solving

Active listening

Complex information

Prioritization

Finance basics

Education

High School diploma or GED certification

Job description

Scope:

The Server is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. To provide service to guests by receiving and delivering guests orders and collecting payment for such items.

Primary Responsibilities:

Education & Experience:

• High School diploma or GED certification
• Experience in a hotel or a similar industry, preferably in Food & Beverage
• Must be minimum legal age to serve alcoholic beverages.
• Alcohol awareness certification and/or food service permit as required by local or state government agency.

Physical Demands:

• Long hours sometimes required, including nights and weekends.
• Medium Work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to be on your feet throughout the entire shift, sometimes for an entire shift.

Required Competencies

• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function.

Responsibilities that may include any and all of the following:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working.
• Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members.
• Describe all menu items; methods of preparation and prices as needed.
• Accommodate any special requests that the kitchen is able to deliver for the guest.
• Up sell established menu items or specials to maximize food and beverage revenues.
• Serve menu items to guests in a prompt and courteous manner and according to established service standards.
• Perform pre- and post-shift side work including stock service station, makes coffee, etc.

Primary Responsibilities:

• Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest.
• Knowledgeable of all loss prevention standards.
• Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses.
• Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Follows company policies and procedures.
• Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position.
• Have a thorough knowledge of menus and current specials in applicable departments.
• Utilize suggestive selling techniques at all times.
• Pre-bus all tables removing soiled dishes after each course.
• Be familiar with the operation of the hotel computer system.
• Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc.
• Carry out cashiering functions in closing checks and end of shift paperwork.
• Ensure that tables and side stations are kept stocked, tidy and clean.
• Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade).
• Properly breakdown trays of soiled dishes and linen in the dish room according to established standards.
• Check with supervisor or manager on duty before leaving for the day.
• Answer the telephone according to standard procedures.
• Familiar with fire exits and safety procedures.
• Familiar with Fire extinguishers, locations and know how to use them.
• Able to receive and deliver food and beverage orders and collect payment for such items.
• Adhere to all alcohol awareness and sanitation standards set.
• Perform other duties as requested by management.
• Attend meetings/training as required by management.

Relationships:

• Internal: Food and Beverage Staff: To coordinate guest service requests
• Management Staff: To alert of service challenges

Organizational Structure:

• Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor

Job title also known as:

• Waiter/ Waitress