Seasonal Cocktail Server ("Servidor/a de Cócteles Temporal")

POSITION PURPOSE

Provide courteous, timely, and professional service in the restaurant and bar, demonstrating comprehensive knowledge of all menus and pricing. Ensure the efficient and high-quality presentation of food and beverage service to all guests.

ESSENTIAL RESPONSIBILITIES

• Serves and promotes food and beverage sales
• Accurately takes and enters food and beverage orders for guests
• Handling multiple tables and tasks in an efficient manner.
• Cordially and professionally presents the menu, answers questions, and makes suggestions regarding food and service
• Follows cash and credit card always handling company policies
• Handles checks and processes payment, including cash transactions, credit card payments and room charges
• Stocks and cleans server stations in back of house as assigned
• Executes preparation for garnishes and sauces
• Cleans and polishes wares for dining room
• Ensures a clean and properly set dining room
• Completes opening, closing and any assigned side work and duties
• Verify customers’ identification and confirm it meets legal drinking age.
• Ensure that minors and intoxicated people are not served alcoholic beverages.
• Assist servers, other bartenders, and barbacks when necessary.
• Participate in the deep cleaning of the outlet.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
• Ability to physically carry heavy trays, walk, stand, and perform job duties.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.
• Self-driven and able to work independently.
• Knowledge of table and bar service.
• Knowledge of alcoholic beverages such as cocktails, beer, wine, and flavor profiles.
• Must have a friendly attitude and be attentive.

EDUCATION

High school or equivalent education required.

EXPERIENCE

• One to three years in serving beverages, fine dining, or restaurant establishment required.

LICENSES OR CERTIFICATIONS

• Must meet the minimum age requirement to serve alcohol
• Safe Server Alcohol & Food Handlers certification required.

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.