Server

❖ Following the AOA Time and Attendance policy and being punctual for your scheduled shift.

❖ Complete the opening checklist for your role.

❖ Ensure the dining room and tables are correctly set for service based on AOA standards.

❖ All Service ware should be polished. All chairs, tables and surrounding areas should be clean, and free of debris.

❖ Review stations and floor chart. Know your station and corresponding opening/closing/running side-work.

❖ Assisting with set-up of tables including highchairs, extra place-settings, and chairs during service.

❖ Greet table within 1 minute of guests’ being seated. Use guest name in accordance with their preference.

❖ Be knowledgeable about hotel and surrounding property as well as all product knowledge of food and beverage.

❖ Be able to offer concise and personalized product recommendations and describe food and beverage beyond menu descriptions.

❖ Take food and beverage orders and input into POS correctly and efficiently including course, position, and product modifiers. 

❖ Ask proper follow up questions based on guest orders (ex. steak temperatures with steak).

❖ Write all orders down. Repeat all orders for accuracy.

❖ Acknowledge allergies with guests and communicate effectively with kitchen to ensure dietary restrictions are clear and accurate. 

❖ Be proactive in coursing table and presetting with all needed accoutrements.

❖ Communicate with kitchen, staff, and managers regarding any special instructions or requests.

❖ Always offer to serve children first. Serve ladies first when delivering products. 

❖ Check back within two minutes or two bites of guest receiving food or beverage. Ensure all guests are content with selections.

❖ Efficiently serve and refill beverages, offering refills when glass is half empty. 

❖ Ability to open all bottle types of wine and provide professional wine service including presentation, decanting, opening, pouring, servicing, and general knowledge of all world wines including large format bottling.

❖ Prompt removal of all unnecessary items including trash, silverware, plates, glasses, condiments, and any other item not being used by the guest. 

❖ Service should be unintrusive and efficient. 

❖ Dessert, coffee, and tea service should always be available, offered, and presented in a refined manner.

❖ Offer and follow guidelines on clearing courses and preparing leftover food in to-go containers for guests.

❖ Bill is accurate and check presenter is free from all marks or defects.

❖ Presentation of the bill is prompt. Guests are asked about parking validation and accommodated per AOA policy.

❖ Thank guest using their name and retrieve signed or completed check from table to settle in POS prior to the guest leaving. Confirm bill is totaled correctly, signed, and/or correct room number has been given. Signed CC receipts are legal tender and property of the company.

❖ Verify guest room charge and no post status prior to guest leaving restaurant.

❖ Save and turn in all guest receipts, closed checks, forms of payment, and coupons to management.

❖ Offer anticipatory or further assistance after guest interactions.

❖ Assist departing guests with travel, to-go food, and offer a farewell that includes a thank and a wish (ex. Thank you for dining with us, I hope you enjoy your evening)

❖ Resetting tables and dining room. Vacated tables should be cleared and reset within six minutes.

❖ Closing duties, end of shift reports & resetting in POS must be done as per company standard.

❖ Utilize correct procedures for all shift change, requests, time-off, and availability requests.

❖ Theft, dishonesty, or decisions made with ill-intentions will not be tolerated. 

❖ Be a Team Player.

❖ One year of restaurant server experience

❖ Ability to deliver excellent service.

❖ Must foster an inclusive environment with all guests and coworkers. Respect and professionalism are paramount.

❖ Requires long periods of standing and carrying heavy trays (20+ pounds)

❖ Ability to work a varied schedule that may include evenings, nights and weekends