WP-1-1 Server

Position Summary: Serves foods (appetizers, main dish, desserts) during special events or gatherings. Assists co-workers in event set ups including decorating, seating, entertainment and other related activities.

Essential Duties & Responsibilities:

Wisp Resort is a four-season ski, golf and recreational destination resort. Because of the nature of the resort business, employees may be asked to perform other duties outside of the job description. Also, hours of operation are 24/7 including weekends and holidays.

Specific Duties & Responsibilities: All Levels 1, 2, 3 and 4

• Before the event, attends to preparing the banquet before the guests arrive as per Banquet Event Order (BEO), set-up the tables, lay table linens, chairs, silverware, center pieces, glassware, fill water to glasses, provide the guests any items that the guest may need during the banquet like soup, salt, pepper, bowls, salad dressing, butter, etc.
• BEO functions with no F&B (other than water stations) – Facilities Maintenance Department will lay all table linens for single room or multiple room layouts.
• BEO functions with F&B – Banquet Department will lay all table linens for single room or multiple room layouts.
• During the event, attend to guests’ requests throughout the meal, serving guests if sit-down service and manning buffet lines if buffet-style service, refill water glasses, knowledge on food being served should guests ask.
• After the event, clears tables and takes dishes to the kitchen dishwasher. After all guests have departed, assists co-workers in breaking down the event set-up and general clean-up.
• Exhibits and implements ability in multi-tasking, etiquette, good character, attitude, good sanitary practice and grooming, and responsiveness to the guests’ needs.
• Always wear a smile, in that way you make yourself available to your guests’ needs.

Level 1, 2, 3 and 4 are based on years of experience.

• Level 1 – FB01
  • Entry level, little direct experience.
• Level 2 – FB02
  • 1-2 years’ experience, still developing knowledge/skills, exhibits some core competencies.
• Level 3 – FB03
  • 2-4 years’ experience, increased accountability (team/crew), possesses required knowledge/skills.
• Level 4 – FB04
  • 4-6 years’ experience, works well independently, fully implements required knowledge/skills.

Qualifications:

Successful execution of this job requires an individual to satisfactorily perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and/or Experience:

• High School diploma or equivalent, unless company sees capability without minimum education requirement
• Previous food service experience helpful

Language Skills:

• Basic English
• Strong communication and interpersonal skills

Mathematical Skills:

• Basic math

Certificates, Licenses, Registrations:

• Crowd Manager Certificate desirable
• TIPS Certificate

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing, reaching, lifting, bending, kneeling, stooping, climbing, push and pull items weighing 25 pounds or less.
• Manual dexterity, auditory and visual demands.

Work Environment/Conditions:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• General kitchen front-of-house atmosphere, and resort atmosphere with many varied aspects.
• Duties may be mentally demanding or stressful at times, particularly during peak season time periods.
• Seasonal outdoor conditions that include a variety of winter weather.