Job Description

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OVERVIEW/BASIC FUNCTION:

Responsible for taking food and beverage orders, retrieving and serving alcoholic, non-alcoholic beverages and food orders to guest tables according to Rosewood Hotel Georgia specifications, courteously and efficiently. Collecting payment from guests, processing the bills in a timely manner and following proper cash handling procedures. Responsible for attending briefings, seminars, etc. to educate themselves about our products, our property and our standards. To make sure all shift duties are complete and sections are maintained to hotel standards. Participate in the ongoing maintenance and cleanliness of 1927.

RESPONSIBILITIES:

• Be familiar with all the Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Maintain complete knowledge of:

o sections and table numbers, room capacity, hours of operation, proper table set-up and dress code of the lounge.

o all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes.

o the particular characteristics and description of every wine/champagne by the glass and wines on the wine list.

o all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.

o Micros P.O.S. and manual systems.

• Complete opening side duties as assigned:

o Check quality and amount of all stock and supplies using checklist.

o Fold napkins.

o Requisition all necessary supplies and transport from storeroom to the Reflections Lounge.

o Set tables and work stations.

o Set up all condiments and beverages (non-alcoholic/coffee).

o Ensure a sufficient supply of all silverware, glassware and chinaware for service.

o Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.

o Set up side station with supplies and equipment.

• Take guests' food and beverage orders, utilizing suggestive selling techniques.

• Aide in the service and hospitality of all 1927 and hotel guests at all times

• Record order of guest on proper seat and table numbers.

• Input order into system and ensure transmission of food orders is verified by the Culinary Department.

• Retrieve all alcoholic beverage items from bar and serve to guest.

• Open and serve wine/champagne bottles with proper presentation and service technique

• Make and serve all varieties of coffee.

• Serve all food courses and non-alcoholic beverage items to the guest.

• Ensure proper mise en place and table maintenance.

• Maintain cleanliness and tidiness of all front and back of house areas

• Present guest checks and process payments.

• Adhere to payment, cash handling and credit policies/procedures.

• Extend appreciation for guests patronage and invite them to return.

• Clean and reset tables immediately after guest departs.

• Collect and report tips at the end of the assigned shift.

• Complete closing side duties:

o Properly breakdown and store all reusable goods.

o Clean all equipment.

o Restock items for next service.

o Remove all dirty linen.

o Reset tables for next meal period.

o Complete assigned closing duties

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Maintain complete knowledge of equipment use and ensuring constant maintenance and upkeep of items.

• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Maintain positive internal and external guests relations at all times.

• Takes pride in personal appearance and follows hotel grooming guidelines and dress code.

• Resolve guest complaints, ensuring guest satisfaction. Asking for management assistant where necessary.

• Monitor and maintain cleanliness, sanitation, maintenance and organization of assigned work area

• Proactive in prevention of complaints and ensuring guests satisfaction in all areas of the outlet. If areas need help,

assist and inform manager.

• Report to supervisor before leaving the floor

• Perform all other reasonable job related duties

QUALIFICATIONS:

• Experience:  Minimum 2 years’ experience as a Server or Food & Beverage experience preferably in a luxury or ultra-luxury environment.

• Education: High school diploma.

• 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, remaining calm and resolving 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. Excellent communication, interpersonal and hospitality skills

• Technical Skills : Serving It Right Certification; FoodSafe Certificate ; Knowledge of Micros POS system and debit machines. Organizational skills; Responsibility, Must demonstrate initiative and team work. Knowledge of food, wine and menu items; Knowledge of Hotel emergency & safety policies/procedures. Must have

demonstrated excellent interpersonal skills, be well-organized and work effectively under pressure with minimal supervision. Must have excellent conflict resolution skills.

• Language: Required to speak, read and write English. Knowledge of additional language is an asset.

• P hysical Requirements:  Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications : Serving It Right Certification; FoodSafe and/or a certificate from an accredited bartending, mixology or hospitality school is an asset.

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