Responsible for interacting with restaurant guests, fellow staff members, and supervisors in a polite, courteous, and hospitable manner, to ensure an exemplary dining experience for our guests.
Take orders, give enticing suggestions, conduct full and complete food/wine/beverage service, and monitor guests’ dining experience by performing the following duties.
ESSENTIAL JOB FUNCTIONS
Obtain training certification in service, hospitality, food and wine knowledge.
Maintain complete knowledge of:
Table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the Restaurant.
All liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
The particular characteristics and description, including, but not limited to, the type(s) of grapes and region of origin, of every wine/champagne by the glass and all wines on the wine list including proper pronunciation of any terms that may be applicable.
All menu items served in the restaurant, prices, preparation method/time, ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of presentation.
Proper pronunciation of French food items including menu items and specific ingredients as well as preparation methods.
Fine dining presentation and service standards, from sequence of service to proper presentation and service of wine.
Ensure proper handling of any allergy concerns by demonstrating knowledge of ingredients and checking with the kitchen according to established guidelines including all allergy charts.
P.O.S. and manual systems.
Adhere to general timing principles associated with fine-dining service as follows, subject to individual guests needs, kitchen preparation issues and other management directives.
Escort arriving guests to their table as needed.
Present menu, answer questions and make suggestions regarding food and beverage items.
Request identification from quests ordering alcohol beverages when legal age is questionable.
Take guests' food and beverage orders, utilizing suggestive selling techniques.
Input order into P.O.S. system and ensure transmission of food orders is verified by Kitchen.
Retrieve all alcoholic beverage items from bar, ensure proper garnish as prescribed and serve to guest.
Serve and replenish bread and butter according to established standards including providing descriptions of bread and accompanying butter.
Serve all food courses and non-alcoholic beverage items to the guests utilizing the restaurant’s standards for timing and presentation.
Make all varieties of coffee, tea and espresso drinks according to restaurant’s standards.
Serve coffee, tea, espresso drinks and other designated non-alcoholic beverages.
Refill non-alcoholic beverages according to established procedures.
Refill water, coffee and tea to all guests according to established procedures.
Observe and monitor guests during the course of the dining experiences to ensure prompt response to any and all needs a guest may have.
Assure on-going table maintenance throughout the guests’ dining experience including, but not limited to, clearing, resetting tables and crumbing according to established fine dining standards.
Adhere to payment, cash handling and credit policies/procedures.
Present guest checks ensuring accuracy.
Remove soiled wares from tables as assigned and according to established fine dining standards and transport to dishwashing area in a swift manner
Ensure display of pleasant demeanor to guests at all times by making proper eye contact and smiling
Clean and reset tables according to established fine dining standards immediately after guests depart.
Clean floors and chairs in assigned station continuously during shift
Complete all end of shift paperwork including, but not limited to, making sure all checks are closed, check charge totals and batch checks, reconcile all promos and voids, claim tips.
Maintain certain “standard” selling percentages on a daily basis
Complete opening side duties.
Attend and participate, including but not limited to answering questions and role-playing, in Pre-Meal meetings.
Complete all closing reports as assigned and leave duty after reporting to Supervisor.
Performs additional side work duties as assigned.
Document all promos, waste/spillage and breakage using the P.O.S. system.
Set, maintain and break down buffets as necessary.
Stock and/or restock all service stations as needed.
Replenish wares in side stations throughout shift.
Assist in additional service of food and beverage as assigned.
Answer the telephone in the absence of a host/hostess and be prepared to answer any questions asked.
Participate in ongoing training and meetings.
Attend menu and wine tastings as scheduled and be prepared to ensure complete knowledge of all menu items and wines tasted.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Comply with all occupational, health and safety standards
Assist in the safe preparation of the restaurant and its supplies for regularly scheduled exterminations.
High School diploma or equivalent, at a minimum.
Must have a minimum of one to two years fine dining service experience.
Must have thorough knowledge of menu items and bar beverages.
Must have computer skills and experience with P.O.S. systems.
Must be able to speak, read and write English fluently.
Must have effective organization, guest relations, oral and written communication skills.
Licenses or Certifications:
Must have ability to obtain Food Handlers Card.
Must have TIPS certification or ability to obtain.
Minimum of 18 years of age to serve alcoholic beverages.