ESSENTIAL PURPOSE: To take food and beverage orders from restaurant guests, retrieve the same from the kitchen, and serve to guests in an efficient and professional manner.
ESSENTIAL DUTIES:
- To understand and respond to all guest needs and requests in a timely and professional manner, deferring to the Food and Beverage Manager when necessary, to ensure customer satisfaction.
- To extend a courteous, friendly and professional greeting to guests as they arrive, and to thank them as they depart.
- To follow all specified procedures to provide prompt, efficient and friendly customer service to restaurant guests, including suggestive selling of menu items; taking and serving food and beverage orders; and opening, closing and presenting guest checks.
- To make the Food and Beverage Manager aware of all guest comments and complaints.
- To satisfactorily perform, as directed, all routine opening and closing side duties including preparing dessert trays, folding napkins and stocking and pre-set up of station to facilitate food service.
- To assist to remove used dishes from guest tables.
- To maintain the proper care and cleanliness of tableware and serving equipment, handling both to minimize breakage.
- To follow all specified procedures to correctly handle all cash, credit and gift certificate transactions, and to correctly use the Micros computer system.
- To represent and market Carneros Resort and Spa in a positive and professional manner as requested and continually promote CRS internally and externally by attending special events when requested and building relationships both on and off property.
- To promote and comply with all policies and procedures
- To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
- To maintain the cleanliness and safety of work areas and equipment at all times.
- To attend all mandatory meetings as directed.
- To perform other tasks, including cross-training, as directed.
- To adhere to the attendance and punctuality policy as outlined in the Employee Handbook. To report to work as scheduled and be prepared to start work.
- To remain at work for the entire work shift, except for meal and rest periods or when required to leave on authorized business.
JOB KNOWLEDGE & EDUCATIONAL LEVEL: High school diploma or equivalent required. English fluency required. Must have minimum one year experience in Fine Dining food service and display basic knowledge of foods and beverages, service standards and procedures. Familiar with California liquor laws. Hotel experience preferred.
SKILLS AND APTITUDES: Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Diplomatic and calm. Strong verbal communication skills. Courteous, friendly and professional manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.
WORKING CONDITIONS: Constantly moving between indoor and outdoor environment. Indoors: works in clean, adequately lighted restaurant. Exposed to weather conditions while serving guest outdoors. Work areas may be crowded and noisy. Makes frequent trips to kitchen where air may be moist, warm and odorous from cooking foods. Kitchen floor is uneven, and may be slippery from moisture and grease. Possible exposure to blood-borne pathogens.
PHYSICAL DEMANDS: Stands and walks short distances throughout shift. Constantly required to handle and move objects weighing up to 30 lbs. over short to moderate distances. Bends and stoops to perform routine cleaning and service tasks. Must be able to work well under pressure.
IMPACT OF DECISION: Decisions directly impact customer service and the public image of the hotel. Poor decisions may result in customer dissatisfaction and loss of revenues, due to unprofessional manner, inefficient response, unsafe work practices or improperly handled customer service situations.
GENERAL: Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.
JOB CLASSIFICATION: The position is classified as Full-Time and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the Company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.
NON-EXEMPT POSITION: Non-exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the Hotel Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.
