Miami, FL

Summary of Responsibilities:

To deliver all quality food and beverage service to guests courteously and efficiently. Maintain cleanliness of tables, service areas and equipment. Stock all wares and equipment needed for service.

REPORTS TO: Executive Chef, Sous Chef, Restaurant Manager, Assistant Manager, and/or Supervisor

Work Environment:

Banquet service areas, Restaurant and The Roof, Kitchen/Stewarding service areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

Qualifications:

1. Food handling certification.
2. Minimum 18 years of age to serve alcoholic beverages.
3. Fluency in English both verbal and written.
4. Provide legible communication and directions.
5. Compute basic arithmetic.
6. Ability 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 judgement.
• follow directions thoroughly.
• understand 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 resort data.

Desirable:

1. High school graduate or equivalent vocational training certificate.
2. Certification of previous training in liquor, wine and food service.
3. Previous culinary training.
4. Fluency in a second language, preferably Spanish/other.
5. Certification in an alcohol awareness program.
6. Ability to input and access information in the property management system/computer/point of sales system.
7. Prior guest relations training.

PHYSICAL ABILITIES

1. Exert physical effort in transporting 5 (pounds) to 60 pounds
2. Endure various physical movements throughout the work areas.
3. Reach 18/24 inches/feet.
4. Remain in stationary position for 8 hours throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.

Essential Job Description

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly and acknowledge all guests and residents, however busy and whatever time of day.
4. Always maintain positive guest relations.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set ups, and proper line set up.
9. Maintain knowledge of and strictly abide by state liquor regulations.
10. Complete opening side duties to set up the line:
11. Transport supplies from storeroom to the Restaurant as assigned.
12. Stock condiments and supplies as laid down in departmental standards.
13. Stock all silverware needed to deliver food.
14. Stock the line with all garnishes needed for service.
15. Stock the line with plates needed for service.
16. Set up trash receptacles area following departmental specifications.
17. Attend Pre-Meal meeting.
18. Serve all food according to position numbers, ladies first, never auctioning off food.
19. Remove soiled wares and other items from tables as assigned.
20. Offer the guest if they require any other items before leaving the table.
21. Replenish wares, plates, and garnishes in side stations throughout shift.
22. Complete closing duties as assigned:
23. Properly store all reusable goods.
24. Breakdown the line.
25. Restock items for next service.
26. Secure all supplies at shift end.

Subordinate Job Functions

• Follow maintenance program and cleaning schedule.
• Legibly document maintenance needs on work orders and submit to manager.
• Attend menu and wine tastings as scheduled by management.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.