Food Beverage Server

Roles and responsibilities

Reporting to the Outlet Manager, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly, warm and engaging service.
• Demonstrate a complete understanding of outlet policies, procedures and service standards
• Have full knowledge of the menu and beverage lists in your outlet, as well as all other promotions taking place in the Hotel
• Have knowledge of all menu items, garnishes, contents and food preparation methods
• Assist Guests regarding menu items in an informative and helpful way
• Follow all of safety and sanitation policies when handling food and beverage
• Report to work on time in a neatly pressed, clean uniform and name badge
• Understand shift end reports, have knowledge of non-cash/cash transactions and procedures for depositing monies into safe or collecting due backs
• Attend pre-meal briefing, weekly, and monthly meetings to continually improve the Guests experience
• Follow all of safety and sanitation policies when handling Food & Beverage
• Follow outlet policies, procedures and service standards
• Make sure linen is counted properly at the end of the shift
• Other duties as assigned
  

Qualifications

• Excellent communication and organizational skills.
• English fluency is a must; Arabic speaking is an asset.
• Highly responsible & reliable.
• Work well under pressure in a fast paced environment.
• Must be able to work well in a team environment.
• Previous Micros experience an asset, but not required (training provided).
• Strong interpersonal and problem solving abilities.
  

Physical Aspects of Position (include but are not limited to):

• Frequent standing and walking throughout shift
• Occasional lifting and carrying up to 20 lbs
• Frequent kneeling, pushing, pulling, sitting

Desired candidate profile

1. Customer Service Skills

• Friendly Demeanor: A welcoming and positive attitude is essential when interacting with guests, creating a pleasant dining experience.
• Active Listening: Paying attention to guests' needs, whether it's taking an order, addressing a concern, or making a recommendation.
• Conflict Resolution: Handling any guest complaints or issues in a calm, professional manner to ensure satisfaction.
• Guest Satisfaction: Ensuring that customers are happy with their meal and overall experience, checking in with them periodically to see if they need anything.

2. Product Knowledge

• Menu Knowledge: Familiarity with the restaurant’s menu, including ingredients, preparation methods, and potential allergens, to assist guests in making informed choices.
• Drink and Food Pairing: Understanding which drinks (e.g., wine, cocktails) pair well with certain dishes and being able to make recommendations.
• Specials and Promotions: Being aware of any daily specials, limited-time offers, or promotions and conveying that information to customers.

3. Multitasking and Time Management

• Efficient Service: Handling multiple tables or sections simultaneously, ensuring timely delivery of orders, and avoiding delays.
• Prioritization: Knowing which tasks to focus on, such as attending to a new guest who just sat down or checking on an order in the kitchen.
• Speed: Delivering food and drinks quickly, especially during peak hours, without sacrificing service quality.

4. Attention to Detail

• Order Accuracy: Taking orders correctly and ensuring the kitchen prepares meals as requested, paying attention to any special dietary requests or modifications.
• Presentation: Serving food and drinks in a visually appealing manner, adhering to the restaurant’s standards for plating and presentation.
• Checking for Completeness: Ensuring that orders are complete (including condiments, utensils, etc.) before delivering to the table.

5. Teamwork

• Collaboration with Colleagues: Working together with the kitchen staff, baristas, bartenders, and other servers to ensure smooth service.
• Assisting Team Members: Helping colleagues with tasks when needed, such as delivering drinks or clearing tables, to maintain the overall flow of service.