Restaurant Server

DoubleTree by Hilton Hotel Hotel Toronto Airport West; Farmers Branch (TX); On-site; USD 17,000 - 28,000; Full time

Job summary

Hospitality Online is seeking a server to greet guests, take and input orders, and deliver food and beverages in a friendly, timely manner.

Responsibilities include ensuring accuracy, upselling where appropriate, and complying with liquor regulations and health standards while maintaining guest satisfaction.

Qualifications

• Knowledge of state, federal, and corporate liquor regulations.
• Must hold or obtain Food Handler certification and TABC within 30 days.
• Basic knowledge of food and beverage preparations and service etiquette.
• Ability to remember, recite and promote menu items.
• Operate basic beverage equipment (e.g., coffee maker).

Responsibilities

• Greet guests in a friendly, courteous manner and explain specials.
• Record and input orders into POS accurately for kitchen preparation.
• Deliver orders to guests with any condiments and ensure satisfaction.
• Adhere to liquor regulations and safety procedures; report safety concerns.

Skills

Liquor regulations knowledge

Food and beverage service basics

Guest relations and etiquette

Order taking and upselling

Bev/food safety and hygiene

Communication in English

Education

Food Handler certification

TABC certification or ability to obtain within 30 days

Job description

BASIC PURPOSE:

Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly,

courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

ESSENTIAL FUNCTIONS:

• Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.
• Check station before, during and after shift for proper set-up and cleanliness.
• Record the details of the order from the guests, repeating the order to the guests to check for accuracy.
• Input the order into the Point of Sale computer to inform the kitchen of the particulars in the order being placed.
• When complete, retrieve order from kitchen, confirm its accuracy, and deliver to guests along with appropriate condiments.
• Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Replenish beverages as necessary and check with guests for overall satisfaction.
• Market and serve upon request any desert items or specialty coffees.
• Supplement the bus help in clearing and resettling the tables.
• Perform all assigned side work to include replenishing condiments and restocking.
• Perform any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
• Present the check to guest promptly.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to supervisor/manager.
• Reports accidents, injuries, near-misses, property damage or loss to supervisor/manager.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by supervisor/manager.
• Assists other Restaurant Personnel when need.

QUALIFICATIONS

• Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Hold a current Food Handler certification and TABC or ability to obtain within 30 days
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of the appropriate table settings and service ware.
• Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to remember, recite and promote the variety of menu items.
• Ability to operate beverage equipment, e.g., coffee maker.

Source: Hospitality Online