["Hotel - Server","Hotel - Server"]

Our company remains guided by its experience and ability to create long-term value in strategically focused markets. We continue to attract the best talent in the industry and remain focused on growing our organization with talented professionals along with our assets. Westminster is stronger than ever, and we stand poised for continued growth with our valued partners. Our mission is to go above and beyond to build thriving communities and exceptional experiences for our residents, guests, tenants, and teams. Our values represent what we strive to achieve every day. Every decision we have to make is guided by the "4 Be's". Be best in class. Be Solution-Oriented. Be Accountable. Be caring.

JOB DESCRIPTION

A Server greets and takes food and drink orders from restaurant guests, serving the orders and accommodating special needs/requests. Remains attentive to the customers throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Completes all restocking and cleaning duties by performing opening and closing side work as instructed. Controls allocated guest checks by following established check-use procedures and legibly documenting all required information as the customer's order is taken and processed. Receives proper payment from guest and ensures accuracy of guest check and method of payment in order to safeguard customer and company.

QUALIFICATIONS

• Food/Beverage Service Worker Permit, where applicable.
• Requires 6th grade math level.
• Requires 6th grade language level.
• Six months to one year serving experience preferred.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Follow the hotel's recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receives few complaints about the food served; inspect food being served; meet service standards.
• STOCKING: Stock according to service standards; inspect to ensure stock is adequate before beginning functions; know what items are not available to guests; re-stock the self-service areas as food and beverages are consumed to prevent shortages; replace and rotate stock correctly; keep table condiments stocked during service functions.

ESSENTIAL FUNCTIONS

• Constantly. Complete side work to include preparing garnishes, stocking cold areas with cream and butter, filling and stocking salt/pepper shakers, separating linen, etc.
• Constantly. Display basic knowledge of cocktail and wine service.
• Constantly. Display knowledge of food preparation.
• Constantly. Displays knowledge of special and standard menu items and their ingredients.
• Constantly. Keep work areas clean and organized.
• Constantly. Operate computer in prescribed manner for recording orders, prices and ticket totals.
• Constantly. Receive and serve meal orders.
• Constantly. Report all unsafe conditions immediately.
• Frequently. Display knowledge of correct accounting procedures.
• Frequently. Greet and seat guests.
• Occasionally. Act as Busperson as required.
• Occasionally. Attend required meetings.
• Occasionally. Stock areas with linen, glassware, silver.

• Occasionally. Complete other duties as assigned by supervisor to include cross training.

PHYSICAL REQUIREMENTS

• SITTING: Rarely.
• STANDING/WALKING: Constantly. Various surfaces include carpet, tile and rubber mats.
• CROUCHING (BEND AT KNEES): Occasionally. Lift trays, clean, stock shelves.
• KNEELING/CRAWLING: Occasionally. Clean, stock supplies.
• STOOPING (BEND AT WAIST): Occasionally. Write orders.
• TWISTING (KNEES/WAIST/NECK): Frequently. Serve guests, view restaurant, maneuver through crowds and staff.
• CLIMBING: Rarely. Stairs and stepladders.
• BALANCING: Constantly. Carry trays, glassware and beverage containers. Set items on table.
• LEG/FOOT USE: Rarely.
• REACHING (OVERHEAD/EXTENSION): Constantly. Reach overhead supplies. Serve guests and retrieve hot/cold plates at arm's length extension.
• HANDLING/GRASPING: Constantly. Set full plates and glasses at tables, carry trays and supplies.
• FINGERING/FEELING: Frequently. Write orders, operate POS machine, garnish plates, fold napkins, set table with silverware.
• PUSHING/PULLING: Occasionally. Move chairs and tables. Average weight 10 lbs.; maximum weight 20 lbs.
• LIFTING/CARRYING: Constantly. Carry full trays of food and beverage; carry supplies. Average weight 20 lbs.; maximum weight 40 lbs.
• OTHER PHYSICAL DEMANDS: Rarely.

USE OF SENSES

• TALKING IN PERSON: Constantly. Communicate with guests, public and other employees.
• TALKING ON TELEPHONE: Occasionally. Take messages and reservations.
• OTHER SPEECH REQUIREMENTS: Rarely. Use paging system.
• HEARING IN PERSON: Constantly. Communicate with guests, public and other employees.

• HEARING ON TELEPHONE: Occasionally. Take messages and reservations.
• OTHER HEARING REQUIREMENTS: Rarely.
• NEAR VISION: Constantly. Corrected to 20/40 to read tickets and cash register.
• FAR VISION: Constantly. Corrected to 20/40 to view status of restaurant.
• DEPTH PERCEPTION: Constantly. Operate cash register, stock supplies, serve guests.
• COLOR VISION: Frequently. Recognize color differences between various drinks and colored linen. Quality control.
• FULL FIELD VISION: Constantly. View department and other areas of hotel.
• SMELL: Constantly. Detect potential hazards and odors.
• OTHER: Occasionally. Sense of touch needed in handling hot plates.

MENTAL REQUIREMENTS

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently. Professionally deal with difficult situations/people.
• DEADLINES/SHIFT WORK/OVERTIME: Occasionally. Work up to 10 hours per day. Early morning and late night shifts.
• FLEXIBILITY: Frequently. Work a variety of hours, varied tasks under varied conditions.
• PACE: Constantly. Must change pace as business demands.
• HIGHLY REPETITIVE WORK: Constantly. Meet the demands of guests.
• ATTENTION TO DETAIL: Constantly. Must pay constant attention to the quality of service offered to our guests.
• OTHER PSYCHOLOGICAL DEMANDS: Rarely.

ENVIRONMENTAL SETTING

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Adhere to safety standards and procedures.
• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Frequently. Exposure to noise. Air conditioned environment.
• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Occasionally. POS cash register and wine opener.

We're an equal opportunity at will employer, an equal housing provider, and we do not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.