Server- Campo

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

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. Also assists in the maintenance of the Restaurant area and equipment.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Resolve guest complaints, ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Maintain complete knowledge of:

• Table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.

• All liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.

• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

• All menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.

• P.O.S. and manual systems.

• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and driving while under the influence.

• Complete opening side duties as assigned:

• Check quality and amount of all restaurant stock and supplies using checklist.

• Fold napkins.

• Requisition all necessary supplies and transport from storeroom to Restaurant.

• Set tables.

• Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic).

• Ensure a sufficient supply of all silverware, glassware and chinaware for service.

• Prepare all cold food items (cereals, fruits and salads).

• Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.

• Set up side station with supplies and equipment.

• Organize assigned station and ensure readiness prior to guest arrival.

• Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables

• Review daily specials and maintain awareness of 86'd items throughout the shift.

• Take guests' food and beverage orders, utilizing suggestive selling techniques.

• Record order of guest.

• Input order into system and ensure transmission of food orders is verified by Kitchen.

• Legibly document orders when system is down and distribute food orders to Kitchen.

• Retrieve all alcoholic beverage items from bar and serve to guest.

• Open and serve wine/champagne bottles.

• Make all varieties of coffee.

• Serve all food courses and non-alcoholic beverage items to the guest.

• Guide the activities of the assigned Bus person to ensure optimum service to guests.

• Clear each course.

• Remove soiled wares from tables as assigned and transport to dishwashing area.

• Present guest checks and process payments.

• Adhere to payment, cash handling and credit policies/procedures.

• Extend appreciation for guest patronage and invite them to return.

• Clean and reset tables immediately after guest departs.

• Complete closing side duties:

• Properly breakdown and store all reusable goods.

• Clean all equipment.

• Restock items for next service.

• Remove all dirty linen.

• Marry and stock all condiments.

• Reset tables for next meal period.

• Complete all closing reports as assigned, leave duty after reporting to Supervisor.

• Present dessert menu and describe items/present dessert cart to each table; describe selections and make suggestions; serve guests' selections from dessert cart.

• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond dangerous to situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Some of the work will occur in different kitchen locations of the hotel