Banquet/Sever

Hotel Employment: Server or Banquet Staff

Title: Restaurant Server

Department: Food and Beverage


ORGANIZATION STRUCTURE

Reports To: Outlets Manager, Restaurant/Lounge Supervisor or Food and Beverage Director

Subordinates: None


SCOPE

Provides prompt and courteous food and beverage service to restaurant guests while maximizing sales and guest satisfaction.

 

PRIMARY RESPONSIBILITIES

  • Describes all menu items; methods of preparation and prices as needed. Works within policy to accommodate guest's special food requests.  Documents legibly the guest's order information on guest checks.
  • Upsells established menu items or specials to maximize food and beverage revenues.
  • Serves menu items to guests in a prompt and courteous manner and according to established service standards.
  • Performs pre- and post-shift side work; stocks service station, makes coffee, etc.
  • Forwards customer payments to cashier for completion of the transaction as outlined in cash and charge procedures; receives change from cashier and returns change promptly to guest.
  • May assist Greeter/Cashier with greeting and seating guests; may assist busperson with clearing table and filling glasses.

 

RELATIONSHIPS

 Internal: Food and Beverage Staff:  to coordinate guest service requests

                Management Staff: to apprise of service problems

External: Guests and Visitors: to provide services

 

Qualifications

 Education/Experience: Basic reading, writing and math. Food service experience with

                                        general knowledge of restaurant operations.

Certification: None (Unless local requirements exist).  Must meet legal age

                       requirements of state.

Skills: Customer service

            Interpersonal communications