Waiter

OVERVIEW/BASIC FUNCTION: Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Collect payments. Assist in the maintenance of the restaurant area and equipment. RESPONSIBILITIES: Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge and comply with all departmental policies/service procedures. Maintain complete knowledge of P.O.S. and manual systems. Complete opening side duties as assigned: a. Check quality and amount of all restaurant stock and supplies using checklist. b. Fold napkins. c. Requisition all necessary supplies and transport from storeroom to restaurant. d. Set tables according to service standards e. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards.f. Ensure a sufficient supply of all silverware, glassware and chinaware for service. g. Prepare all cold food items (cereals, fruits and salads). h. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. i. Set up side station with supplies and equipment. Take guests food and beverage orders, utilizing suggestive selling techniques. QUALIFICATIONS: Experience: Minimum two years experience as a Waitress preferable in Luxury properties. 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. Technical Skills: Ability to understand guests service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell restaurant menu items, beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination and timing while serving orders quickly; ability to exert physical effort in transporting food and beverage guests; ability to endure abundant physical movements throughout the work areas. Language: Required to speak, read and write English, with fluency in other languages preferred.