Revere Room - Server

Rosewood Miramar Beach; Montecito (CA); On-site; USD 19,207 - 27,355; Part time

Job summary

Rosewood Miramar Beach in Montecito is searching for an exceptional Server to join the team at Revere Room. The role involves ensuring a top-notch dining experience by taking orders and serving food and beverages according to hotel standards.

Ideal candidates will have at least three years of restaurant service experience, a diploma or equivalent, and must hold current food and beverage certifications. The position offers an hourly wage of $16.90 plus tips.

Qualifications

• Minimum three years’ experience in restaurant service.
• Hotel operational exposure (F&B) preferred.
• Fluency in English; additional languages preferred.

Responsibilities

• Ensure guest satisfaction through excellent service.
• Take food and beverage orders accurately.
• Maintain cleanliness and organization of service areas.

Skills

Attention to detail

Good judgment

Clear communication

Team cooperation

Education

Diploma/Some College

Current Food Handler Certification

Responsible Beverage Service Certification

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 and extraordinary Server at Revere Room. 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.
• Know table/seat/station numbers, room capacity, hours of operation and proper table set‑up and dress code of the restaurant.
• Know all liquor brands, beers, non‑alcoholic selections, correct glassware and garnishes in the restaurant.
• Know the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Know 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.
• Strictly abide by state liquor regulations, including prohibition of service to minors, intoxicated persons and drunk driving.
• Know VIPs as determined by Hotel & Club Members.
• Know how to correctly maintain and use equipment; use equipment only as intended.
• Know P.O.S. and manual systems.
• Perform all opening side duties: check quality and amount of all restaurant stock and supplies, fold napkins, requisition supplies from storeroom, set tables, set condiments and non‑alcoholic beverages, ensure sufficient silverware, glassware and chinaware, prepare cold food items, check cleanliness of stations, set up equipment for table‑side service.
• Follow up on special arrangements.
• Take guests’ food and beverage orders using suggestive selling techniques.
• Record and input orders into the system, ensuring transmission to the kitchen.
• Communicate special requests and meal requirements to the kitchen.
• Prepare all table‑side dishes and drinks.
• Check storage areas for proper supplies, organization and cleanliness.
• Legibly document orders when the system is down and distribute them to the kitchen.
• Retrieve alcoholic beverages from the bar and serve according to departmental standards.
• Open and serve wine/champagne bottles per standards.
• Serve all food courses and non‑alcoholic beverage items to the guest per standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests at all times.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions to answer guest inquiries accurately.
• Handle guest complaints following the six‑step procedure and ensure guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Guide the activities of the assigned Server Assistant to ensure optimum service.
• Present guest checks and process payments through the Cashier.
• Adhere to payment, cash‑handling and credit policies/procedures.
• Collect and report tips at the end of the shift.
• Properly store reusable goods.
• Breakdown all goods as specified in departmental standards.
• Clean all equipment as assigned.
• Restock items for next service.
• Marry and stock condiments.
• 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 confidential information concerning the company, guests and associates. All such information must remain confidential and not be disclosed to anyone outside the company, guests or 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, remain calm, resolve 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

• Attention to detail, speed and accuracy; ability to prioritize, organize and follow through; clear thinker, calm, and good judgment; work well under pressure meeting production schedules.
• Good coordination, transport cases to the workstation; able to work an 8–12 hour shift in hot, noisy, and sometimes close conditions.
• Work with all products and food ingredients; use senses to ensure quality standards are met.
• Distinguish dates; operate, clean and maintain all equipment required.
• Comprehend and follow recipes; minimal supervision; team cooperation.

Language

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

Physical Requirements

• Exert physical effort in transporting 20 pounds; perform various physical movements throughout the work areas and reach up and down.
• Remain stationary at times during work periods and satisfactorily communicate with guests and co‑workers.
• Constant exposure to heat, high cold, slippery surfaces, and kitchen appliances such as stove, oven, dishwasher, cooking top and cleaning tools.

Qualifications

• Diploma/Some College or equivalent combination of education and work‑related experience.
• Current and valid Food Handler Certification.
• Current and valid Responsible Beverage Service Certification and ABC Server ID.
• Minimum 21 years of age to pour alcoholic beverages.

Experience

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

Pay

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