TEMP Cocktail Server- Steak House (Flamingo LV)

POSITION SUMMARY:

The Fine Dining Food Server maybe given an opportunity to be engaged with our public relations campaign when promoting the venue and is responsible for the guest’s first and last impression when visiting the restaurant. The Fine Dining Food Server is responsible for maintaining his/her section and the restaurant in all aspects of stocking and cleanliness. Maintains all assigned uniform/wardrobe in accordance with established standards and uniform guidelines; works in an efficient and professional manner while maintaining a positive attitude and delivering superior guest service at all times.

GUEST SERVICE REQUIREMENTS:

-    Provide a friendly, personal, professional demeanor and attitude with the willingness to constantly interact

-    Commits self to the below listed company values and acknowledges dedication to providing excellent guest service for our internal and external Guests at all times

-    Proudly delivers a quality customer experience in a fun and friendly atmosphere

HEALTH AND SAFETY REQUIREMENTS:

-   Ability to work safely and prevent personal injury.

-  Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily action.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

 GUEST RELATIONS:

 -  Ensure guest satisfaction during their dining experience at “The Steakhouse�?, speak to management or server for prompt action to be taken if you note any dissatisfaction amongst the guests in any part of the restaurant

-    Anticipate guests’ needs, respond promptly, and acknowledge all guests     

 -  Greet guests in a positive, friendly manner and make them feel welcome

-   Aim to give the best possible service, in the least obtrusive manner

-    Ensure that all controls with respect to alcohol consumption are adhered to at all times i.e. notifying management of intoxicated guests, etc.

-    Inform management if any actions on the part of either a customer or a member of staff, in any way may jeopardize the restaurant’s liquor license

-   Maintain the safety and security of the restaurant/bar premises as a priority

-    Escort the guests to their destinations (table, bathroom, exit, etc.); always allow a guest to pass first, never cross their path

-     If addressed by a guest and if unable to assist, consult a manager or the appropriate person immediately

-     Be prepared for the guests you are expecting, ensure all sections are ready for service per specifications

 DAILY DUTIES:

-          Perform all assigned duties as detailed in your opening, afternoon and closing checklists

-          Set and reset tables efficiently before, during and after service periods in order to turn tables-          Attend pre-shift briefings and any scheduled meetings as directed by management

-          Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operations, menus, price range and dress code of assigned outlet

-          Maintain cleanliness and stock of their assigned areas, side stations, table and POS Stations

-          Run teas, coffees, freshly squeezed juices, bar snacks and liquor coffees to table and bar (if applicable), serve to guests according to “The Steakhouse�? standards of service

-          Work as a team, assisting all guests’ and employees’ needs and inquiries

-          Effectively communicate with management in order to fulfill and address any issues or needs requested by guests and or other employees

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

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

-          Be familiar with the guests on the reservation list, especially guests regarded as EP (VIP) and our regular guests’ requests/preferences

-          Perform daily cleaning jobs assigned to you in a thorough and timely manner

-          Ensure that all the necessary stock is being replenished during the shift

-          Clean tables, chairs, shelves, inside and outside of side stations and any other areas of the restaurant as specified on your checklists thoroughly and on a daily basis

-          Clean the tools and work surfaces you use (shelves, and surfaces, cupboards, etc.) throughout your shift as needed

-          Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended

-          Occasional assist in readjusting the dining room and PDR as directed by management, including but not limited to tables, chairs, bar stools, banquettes, bar tables, equipment, etc.