Server Staff

## Description

JOB DESCRIPTION

JOB TITLE: SERVER STAFF

JOB ACCOUNT #: 62026020 / 62226022 / 62426024

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: RESTAURANT MANAGER

ISSUE DATE: JUNE 24, 2019

PURPOSE AND PERFORMANCE GOALS

• Provide quality, value-added professional service in the restaurant department to exceed brand standards
• for food service, guest helpfulness, and guest friendliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To enhance our guests with good, prompt and courteous foodservice, and by providing and enjoyable
• function from start to finish. Essential duties and responsibilities include the following (other duties may

be assigned)

• Check station assigned, prior to opening, for cleanliness of tables and chairs, proper placement of

condiments, table accessories, china, glassware and silverware on tables.

• Prepares dressing, creamer, butter, rolls, salt, pepper, coffee & tea.
• Meets and greets guests as they are seated.
• Be aware of daily specials, soups and drinks
• Be knowledgeable of all menu items, their garnish, contents and preparation methods
• Answers guest questions about the menu, and knows proper beverage, liquor and wine service
• Records food and beverage order legibly on check, orders and picks up food promptly.
• Serves and refreshes all beverage needs, serves and clears food and used dishes as needed.
• Presents check and collect payment, operating point of sale equipment accurately.
• Special attention should be made to finer points of service, i.e. water glasses filled, checking back

just after serving entrée, keeping proper posture and being personable, but limiting conversation.

• Exceeds guest expectations, with proper attitude and prompt service.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
• functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED; 6 months serving experience.

LANGUAGE SKILLS

• Must be able to communicate clearly with guests, customers, supervisors and fellow employees.
• MATHEMATICAL SKILLS – Not applicable

REASONING ABILITY

• Must be able to analyze routine data to make appropriate judgments regarding banquet processes. Must
• be able to use appropriate judgments as it pertains to supervisory duties.

CERTIFICATES, LICENSES, REGISTRATIONS

• BASSET certification
• Illinois Food Handler certification

PHYSICAL DEMANDS

• Practice correct safety standards and rules at all times. The physical demands described here are
• representative of those that must be met by an employee to successfully perform the essential functions
• of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform
• the essential functions.
• Must be able to lift/push/pull 50 pounds. Required to walk, stand, bend, crouch, kneel, and reach.
• Requires ability to reach, grasp and feel.

HOURS

• Due to the business demands of the hospitality industry, and the fact that the resort provides guest
• services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including
• weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at
• any time.

• Employees are held accountable for all duties of job -

Acknowledgement

• I have read and understand all of the above. I have reviewed the duties for which I am responsible, and
• understand this job description may be modified in writing at any time. This job description excludes
• marginal functions, incidental duties and special projects which I may be required to perform when
• assigned. I understand that this document does not create an employment contract and that I am
• employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis.