Cabana Server

Skills:           

Essential:         

• 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 maintain good coordination while serving orders quickly.
• Ability to exert physical effort in transporting food and beverage to guests (20-25 pounds)
• Ability to endure abundant physical movements throughout the work areas.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to work different shifts to accommodate the business or its demands
• Ability to understand menu items and beverage items that will be served
• Ability to constantly smile during service

ESSENTIAL JOB FUNCTIONS:

• 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 knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Maintain complete knowledge and comply with all departmental policies/service procedures.
• Complete opening side duties as assigned:
1. Check quality and amount of all restaurant stock and supplies using checklist.
2. Fold napkins.
3. Requisition all necessary supplies and transport from storeroom to restaurant.
4. Set tables according to service standards.
5. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards.
6. Ensure a sufficient supply of all silverware, glassware and chinaware for service.
7. Prepare all cold food items (cereals, fruits and salads).
8. Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
9. Set up side station with supplies and equipment.
• Take guests' food and beverage orders, utilizing suggestive selling techniques.
• Record order of guest following departmental service procedures.
• 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 in accordance with the departmental standards.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Make all varieties of coffee in accordance with the departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Guide the activities of the assigned Busperson to ensure optimum service to guests.
• Clear each course following procedures laid down in departmental manual.
• Remove soiled wares from tables as assigned and transport to dishwashing area.
• Present guest checks and process payments through the Cashier.
• Adhere to payment, cash handling and credit policies/procedures.
• Clean and reset tables immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
1. Properly store all reusable goods.
2. Breakdown all goods as specified in departmental standards.
3. Clean all equipment as assigned in the side duties.
4. Restock items for next service.
5. Remove all dirty linen.
6. Marry and stock all condiments.
7. Reset tables for next meal period.
• Complete all closing reports as assigned and leave duty after reporting to supervisor.