EDUCATION / EXPERIENCE
Must be 18 years of age or older. Money handling, calculator and basic computer skills are beneficial. Must have 2 years of service experience in a fine dining/family dining restaurant with proper verification.
It is the Server’s responsibility to create an enjoyable dining experience that far exceeds the guest’s expectations. The Server’s goal is to provide the guest with positive, prompt, professional, friendly service to generate repeat business. Servers are expected to give the highest quality service possible while maximizing sales potential to increase revenue per guest. Position requires working in a fast-paced, exciting environment.
ESSENTIAL JOB FUNCTIONS
Welcome and greet guests by introducing yourself with a positive, professional attitude within one minute of arrival.
Service guests by taking orders, delivering beverage and food items to guest’s tables in a timely manner.
Use suggestive selling techniques, such as appetizer upsell suggestions, recommended alcohol beverages, specialty coffees, desserts etc.
Always serve bar beverages responsibly, and within legal guidelines using TIPS Training.
Keep guest’s dining tables well maintained at all times; making flatware per course, removing completed dishes, removing crumbs, water glasses refilled
Present accurate, organized guest checks in a timely fashion.
Respond to culinary expeditor to pick up guest orders in a timely manner.
Perform all side work duties, which may include opening, on-going, and closing duties. Complete all duties in a timely, expeditious and professional manner.
Communicate with supervisor and team members regarding shift activities, problems, and product concerns.
Keep up to date on current casino and restaurant promotions.
Maintain sanitation, safety, security, and within personnel policy standards at all times.
Must be in work station @ scheduled time and in proper and complete uniform.
Follow security and surveillance protocol when handling cash transactions.
Perform additional duties as assigned by supervisor or manager.
Perform cash, coupon and house account transactions smoothly and accurately.
Properly operate Micros computer system, cash drawer, adding machine and complete paperwork.
Willingness to cross-train and provide support in related areas of operations.
Other job duties as assigned by supervisor.
OTHER NECESSARY SKILLS AND ABILITIES
Must have excellent guest service and communication skills, both verbal and written.
Must be a team player with a positive attitude.
Must be highly motivated, organized and able to multi-task.
Must have excellent organizational skills, and be able to follow strict procedures.
Must be able to respond in a positive manner to supervisory directions and guidance. Also be able to accept constructive criticisms in order to grow and learn new, updated information.
Must participate in cross training for other positions in front and back of the house as directed by supervisor or management. Required to attend on-going training sessions and staff meetings.
In addition to section 2.7 GTB EDC Appearance and Dress code team member must comply to the following:
o Must wear a polish able dress type shoe approved by management (no athletic shoes will be permitted)
o Must not have a tongue ring in while working.
o Must tie back hair longer than shoulder length, in a professional manner. (subject to management approval)
o Must have on their person departmental issued implements to complete job functions in a proper manner. Examples include: ink pen that looks professional and writes well, properly working captain’s knife for wine service, table crumber, and Captains order pad.
Must have general knowledge of fine dining service.
o Must have very good culinary product knowledge. This would include various beef, pork, poultry grades and cuts, i.e. ribeye, porterhouse, NY strip, and tenderloin steak.
o Must have very good understanding of culinary cooking techniques, i.e. what is braising, saut, broiling, grilling, dicing, poaching…
o Must have very good beer, wine, and spirit knowledge, i.e. basic wine varietals, Cabernet Sauvignon, Merlot, Chardonnay, and Pinot Grigio. What components go into basic cocktails
o Must be able to learn recipes and prepare some foods tableside according to specifications
Must deliver a professional but warm and genuine service level.
Must follow all steps of service as outlined in training manual.
Must display a passion for continuous improvement through beverage, food, menu tastings, and service seminars.
Must be knowledgeable in proper table manners.
Must be a salesperson and not an order taker.
EQUIPMENT TO BE USED
Micros system, calculator, trays etc.
TYPICAL PHYSICAL DEMANDS
May be required to lift up to 40 lbs.
Must be able to stand or walk for entire shift.
Must be able to reach, bend, stretch, kneel, crawl, lift and carry.
Must have exceptional grooming habits and manners.
TYPICAL MENTAL DEMANDS
Must be able to effectively handle stressful and compromising situations while remaining focused and professional and at times must be able to make basic decisions on your own.
Must be able to work in a fast paced, stressful atmosphere, having the ability to deal with difficult situations/people without losing perspective.
Must be able to work productively under strict time restraints with variable deadlines.
Must be able and willing to work in a crowded, loud environment.
Must be able to handle being under constant surveillance.
May be required to work in a confined space.
Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.
Must be able to work evenings, weekends, holidays, etc.
Native American and Tribal Preference will apply.
Must be able to pass a background investigation and a drug urinalysis as a condition of employment.
Must be able to work flexible hours and to take on additional responsibilities when asked.
Must adhere to company policies regarding strict confidentiality.
The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.
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