Server

Avenue-of-the-Arts-Costa-Mesa,-A-Tribute-Portfolio-Hote; Costa Mesa (CA); On-site; USD 25,000 - 39,000; Full time

Job summary

Avenue of the Arts Costa Mesa, A Tribute Portfolio Hotel, is seeking an attentive server to join our service team. You will be the liaison between guests and kitchen, delivering a high standard of hospitality and professionalism in a fast-paced dining room.

You will greet guests promptly, take orders, recommend menu items, handle wine service, and ensure accurate orders and payments. A minimum of one year of server experience is preferred, with flexibility for evenings and weekends.

Qualifications

• One year of restaurant server experience.
• Ability to deliver excellent service.
• Must foster an inclusive environment with guests and coworkers.

Responsibilities

• Greet guests within 1 minute of seating and use preferred guest name.
• Take and input food and beverage orders accurately into POS with correct seat numbers.
• Communicate allergies and dietary restrictions to kitchen and ensure accuracy of orders.
• Provide concise and personalized product recommendations beyond menu descriptions.
• Assist with setup and resetting of dining room and tables per standards.
• Ensure bill accuracy and prompt presentation of the check and payment processing.

Skills

Hospitality

Guest service

Wine service

POS operation

Job description

JOB OVERVIEW:

The server is the liaison communicating all menus between service, kitchen, and bar. Employing AOA service standards, state and federal safety guidelines, health laws, public laws on sale of goods and service, and Forbes Travel Guide standards, are paramount for success in your role. This role has heavy guest contact; gracious hospitality and professionalism are an expectation

WORK REQUIREMENTS:

• Following the AOA Time and Attendance policy and being punctual for your scheduled shift.
• Complete the opening checklist for your role.
• Ensure the dining room and tables are correctly set for service based on AOA standards.
• All Serviceware should be polished. All chairs, tables and surrounding areas should be clean, and free of debris.
• Review stations and floor chart. Know your station and corresponding opening/closing/running side-work.
• Assisting with set-up of tables including highchairs, extra place-settings, and chairs during service.
• Greet table within 1 minute of guests’ being seated. Use guest name in accordance with their preference.
• Be knowledgeable about hotel and surrounding property as well as all product knowledge of food and beverage.
• Be able to offer concise and personalized product recommendations and describe food and beverage beyond menu descriptions.
• Take food and beverage orders and input into POS correctly and efficiently including course, position, and product modifiers.
• Ask proper follow up questions based on guest orders (ex. steak temperatures with steak).
• Input orders in POS with correct seat number
• Take food orders
• Input orders in POS with correct seat number
• Write all orders down. Repeat all orders for accuracy.
• Acknowledge allergies with guests and communicate effectively with kitchen to ensure dietary restrictions are clear and accurate.
• Be proactive in coursing table and presetting with all needed accoutrements.
• Communicate with kitchen, staff, and managers regarding any special instructions or requests.
• Always offer to serve children first. Serve ladies first when delivering products.
• Check back within two minutes or two bites of guest receiving food or beverage. Ensure all guests are content with selections.
• Efficiently serve and refill beverages, offering refills when glass is half empty.
• Ability to open all bottle types of wine and provide professional wine service including presentation, decanting, opening, pouring, servicing, and general knowledge of all world wines including large format bottling.
• Prompt removal of all unnecessary items including trash, silverware, plates, glasses, condiments, and any other item not being used by the guest.
• Sequence of service must be always maintained
• Service should be unintrusive and efficient.
• Clear and detail table
• Explain Desserts and make specific recommendations
• Dessert, coffee, and tea service should always be available, offered, and presented in a refined manner.
• Offer and follow guidelines on clearing courses and preparing leftover food in to-go containers for guests.
• Bill is accurate and check presenter is free from all marks or defects.
• Presentation of the bill is prompt. Guests are asked about parking validation and accommodated per AOA policy.
• Thank guest using their name and retrieve signed or completed check from table to settle in POS prior to the guest leaving. Confirm bill is totaled correctly, signed, and/or correct room number has been given. Signed CC receipts are legal tender and property of the company.
• Verify guest room charge and no post status prior to guest leaving restaurant.
• Provide a copy of the closed check to the host/hostess.
• Save and turn in all guest receipts, closed checks, forms of payment, and coupons to management.
• Offer anticipatory or further assistance after guest interactions.
• Assist departing guests with travel, to-go food, and offer a farewell that includes a thank and a wish (ex. Thank you for dining with us, I hope you enjoy your evening)
• Bid fond farewell
• Resetting tables and dining room. Vacated tables should be cleared and reset within six minutes.
• Closing duties, end of shift reports & resetting in POS must be done as per company standard.
• Utilize correct procedures for all shift change, requests, time-off, and availability requests.
• Theft, dishonesty, or decisions made with ill-intentions will not be tolerated.
• Be a Team Player.
• One year of restaurant server experience
• Ability to deliver excellent service.
• Must foster an inclusive environment with all guests and coworkers. Respect and professionalism are paramount.
• Requires long periods of standing and carrying heavy trays (20+ pounds)
• Ability to work a varied schedule that may include evenings, nights and weekends

Source: Hospitality Online