PM Server

Company Description

The Ivy Hotel, recently distinguished as Maryland's only Michelin Two Key property, is an extraordinary boutique hotel in Baltimore’s historic Mount Vernon neighborhood, with 17 guest rooms and suites, a small luxury spa, and Magdalena, one of Baltimore’s top restaurants. Consistently rated in the “best of” categories, The Ivy’s highly inclusive room rate includes everything from made-to-order breakfast and evening cocktails to private car service and valet parking. 

Magdalena is The Ivy Hotel’s American Contemporary restaurant, with a French brigade-style kitchen and a close-knit, talented, diverse culinary team. 

The seasonal Magdalena menu is grounded in the bounty of the Chesapeake Bay region. Ingredients are sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy - which includes whole animal butchery/utilization, methods of seasonal preservation, and in-house baking and pastry. 

A cheeky cocktail program, Wine Spectator-awarded wine list, and revered whiskey collection complete an unmatched dining experience. Together, the Magdalena team creates an artistic, from-scratch expression of Maryland, recently recognized in Food & Wine.

Job Description

DESCRIPTION AND QUALIFICATIONS

Reporting to the Director of Food & Beverage, the PM Server ensures that service is at all times performed in a professional manner and to the style as specified by department head.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Operational Acumen:

• Ensure that service is at all times performed in a professional manner and to the style as specified by the Director of Food & Beverage. 

• Communicate with other restaurant staff and departments

• Make sure that company policy, vision statement and departmental objectives are followed and utilized at all times

• Be fully conversant with all hotel products and services

• Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements

Supervision:

• Assist the Director of Food & Beverage in keeping the morale of the team up through social and educational events

• Foster an environment where improvements to products, processes and service are welcomed and encouraged

• Take responsibility for service in the area of the restaurant under your responsibility during your shift

• Monitor, review and feedback on individuals’ performance, set and review objectives in line with the performance review and induction process 

• Work to develop team members according to their individual abilities and potential

• Ensure overall responsibility of the running of your station, private function or room service

• Ensure that the restaurant dining areas are maintained to a high standard of cleanliness

Customer Service:

• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries

• Be fully conversant with every dish served in the restaurant and to provide explanations as requested

• Have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes

• Act as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance 

• Ensure that all guest wishes are met so far as is reasonably possible

• Ensure that all staff call guests by their correct name and title

• Welcome, sit and take food orders from guests in the restaurant

• Ensure that service is at all times performed in a professional manner following standards set

• Collate information and feedback while attending all staff briefings before each service

• Obtain feedback from guests and to use this to improve service and to pass on such to the Director of Food & Beverage and Dining Room Manager

Health and Safety:

• Contribute to the formulation and review of risk assessments for the Bar

• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person

• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected

• Be fully aware of the hotel’s fire and safety procedures and health and safety regulations

General:

• Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to e