F & B Server.

Scope and General Purpose:
To prepare dining room and service areas, including all necessary mise-en-place for service; serve customers in a professional, efficient and courteous manner.

Requirements:
Knowledge of restaurant operations, guest relations; written and verbal English language communication skills; the ability to remember, recite and promote the variety of menu items; and the ability to effectively solve customer complaints and concerns in a friendly and positive manner.

Place of Work:
Conservatory, bar area, beach left and right and the pool side

Responsible to:
Restaurant Manager
Restaurant Supervisor

Responsible for:
Server assistants

Liaises with:
All kitchen staff
Bar staff
Server Assistants

Hours of Work:
According to schedule

Main Duties:
• To clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.
• To change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items. Counting and storing of delivered linens.
• To clean and refill condiment sets, requisition sauces, chutneys, etc. to ensure consistent supply.
• To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
• To ensure sideboards on stations are adequately stocked with replacement cutlery, linen and other established needs, be they food or equipment.
• To take orders from customers and ensure these are correctly entered into micros
• Must be familiar with all common varieties of alcohol and wine.
• To be totally familiar with the composition of all menu items.
• To serve food and beverages in accordance with laid-down and governmental standards, but above all in a professional, courteous manner.
• To clear tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.
• Must be able to effectively card (ID) all guests who appear under the age of 25 for alcohol purchases.
• To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures.
• At all times to be aware of and practise good customer relations, assisting the guest in any way which does not adversely affect other customers.
• Have thorough knowledge of surrounding areas and island attractions.
• To attend to customer complaints satisfactorily informing management at all times.
• To carry out on-the-job training, in conjunction with management, to ensure subordinate staff can carry out their duties effectively.
• To be continually aware of, and maintain, the highest standards of personal hygiene and dress code.
• To attend meetings and training courses as designated by management
• To take part in fire drills and evacuation drills at required intervals.
• Cash out according to company policy following designated guidelines.
• Answer phone according to company policy.
• Have thorough knowledge of menus and hours of operation.
• Must be able to deliver food and clear tables which may require lifting up to 30lbs.
• Must be able to read and write notes to hearing impaired guests.
• Must be able to stand and walk for long periods of time.
• Must be able to read menus for sight impaired guests.
• Must be able to hear well against loud background noise.
• Ensure all assigned duties are completed and manager on duty is notified prior to end of shift