Miramar Club - Server

Rosewood Hotel Group; United States; On-site; USD 22,000 - 26,000; Full time

Job summary

Rosewood Miramar Beach is seeking an exceptional Server to deliver a superior guest dining experience in our restaurant outlet. You will take orders, serve food and beverages, perform table side preparations, and ensure accuracy and hospitality at all times.

Requirements include a Diploma or equivalent, valid Food Handler and Responsible Beverage Service certifications, and at least 3 years of restaurant service experience. Must be 21+, with knowledge of liquor regulations and wine/food pairings.

Qualifications

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and ABC Server ID.
• Minimum 21 years of age to pour alcoholic beverages.
• Minimum three years of experience in restaurant service.
• Hotel operational exposure or luxury property experience is preferred.

Responsibilities

• Take food and beverage orders and retrieve/serve beverages and meals to guest tables.
• Prepare specific food items and perform table side service as required.
• Collect payments and assist in maintaining the restaurant area and equipment.
• Maintain knowledge of liquor brands, wine list, menu items, and service standards.
• Uphold state liquor regulations and VIP guest knowledge.

Skills

English proficiency

Education

Diploma / Some College

Job description

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional Server. The Server is responsible for the overall guest dining experience within the restaurant outlet to include but not limited to taking food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Prepare specific food items, table side. Collect payments. Assist in the maintenance of the restaurant area and equipment.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware, and garnishes in the restaurant.
• Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Maintain complete knowledge of VIPs as determined by Hotel & Club Members.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of P.O.S. and manual systems.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality:

While working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.

General Skills:

Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12-hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language:

Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum 21 years of age to pour alcoholic beverages.

Experience:

• Minimum three years’ experience in restaurant service.
• Hotel operational exposure (i.e., F& B) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is $16.90/hour plus tips. This is the pay range for this position that the Hotel reasonably expects to pay.