Server

Hilton Marco Island Resort and Spa is currently seeking a full-time Restaraunt Server to join the best team on Marco Island! 

POSITION PURPOSE:

Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items in a friendly, courteous, helpful, timely and professional manner to reach high guest satisfaction level.

ESSENTIAL FUNCTIONS:

 Check station (Buffet, Service Stations, and Section etc.) before, during and after shift for proper set-up and cleanliness, keep service station stocked and neat. Perform all assigned side work to include replenishing condiments and restocking side stands.

 Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness.

 Record the details of the order from the guests, repeating the order to the guest to check for accuracy.

 Upon completion, retrieve order from kitchen, confirm its accuracy and deliver to guest along with appropriate condiments.

 Input the order into the micros pos to inform the kitchen of the particulars in the order being placed and to generate a check for each guest or personal guest and maintain accountability for all food and beverage served.

 Replenish beverages as necessary and checks with guests for overall satisfaction.

 Market and serve upon request any dessert items or specialty coffees.

 Present the check to guest promptly. Receives payment (Cash, Credit Card, Room Charge, and Travelers Check) from guests, makes any change needed, records charges, and ensures vouchers are properly executed and balanced all monies at end of their shift.

 Assist other outlets if needed. 

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities;

• Must have basic knowledge of food preparation, Basic Wine and Liquor knowledge and Beverage Preparation, Service Standards, Guest relations and etiquette.
• Knowledge of the appropriate table settings, service ware and menu items.
• Able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, communicate with guests to explain and record orders and needs.
• Able to remember, recite and promote the variety of menu items.
• Able to transport large trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift.
• Able to operate blenders, ice shavers, milk shake makers, induction tables, fire pits and toast equipment, elevator.
• Able to operate micros, self-cashier to start a check, ring order and close out the check properly.
• Able to move throughout premise, often in a crowded room, and visually inspect conditions requiring bending, stooping and reaching arms overhead.
• Able to use finger/hand movements for extended periods of time. Usage of finger and hand dexterity to operate switches, writing instruments, a computer keyboard, etc.
• Able to remain calm in emergency situations and to effectively work with the internal and external guest, some of whom require patience, tact and diplomacy to defuse anger, and provide positive and proactive solutions.
• Able to concentrate and maintain composure in an often high volume high pressure area to satisfy high guest satisfaction.
• Able to climb stairs while carrying goods.
• Able to use both hands and gross motor skills to manipulate switches, writing instruments, carry menus etc.
• Able to perform different tasks assigned by the supervisor each day.

QUALIFICATION STANDARDS

Education:

• High school or equivalent education preferred.

Experience:

• Prior F&B experience preferred on a high volume hotel or restaurant.

Licenses or certificates:

• Able to obtain any government required licenses or certificates. 
• Certification on CPR, Food Handler’s, TIPs or Responsible Vendor
• First Aid training preferred.

Other:

• Bi-lingual preferred
• Must be at least 18 years of age to serve alcohol.