Restaurant Server - Prologue Cafe and Cocktails (AM)

Description

Report to work on time and in full uniform. Cell phones are tucked away and non-visible to guests or management (not in the pants back pocket). The uniform is pressed and clean. Have necessary equipment to work with including pen, side towel, corkscrew, etc. Do all necessary side work assigned.

Follows all 5-star grooming standards- facial hair neatly trimmed and groomed or clean shaven daily. The Server will tie back long hair and it must be into a styled bun or ponytail with an elastic that matches hair color- hair must be immaculately styled. If the server has short hair, it must be immaculately styled. Make-up is neutral in color palette. Deodorant is worn. We are offering a scent free dining experience- cologne or perfume is not permitted so as not to interfere with the dining experience.

Follows 5 Star Standards, as outlined in the Service Standards Manual, on greeting etiquette, table service, technical proficiency and knowledge of food and beverage service, steps of service and departure of guests. Must follow specialty Steps of Service for Afternoon Tea and Cocktail Lounge times.

The server is responsible for greeting their own table in their own section, unless otherwise directed by a manager. The server is also responsible for running their guests’ appetizers, mains, and desserts, while also properly romancing and describing each plate to each guest. The server is also responsible for running their own drinks to their own tables, unless otherwise directed by a manager.

Check station assigned to you prior to opening for cleanliness of tables, chairs, and floor; proper set-up of salt and pepper, sugar, etc. Completing your assigned side duties.

Attend stand up and/or taste panel and be aware of daily features, soups, drinks, and have knowledge of all menu items, their garnish, etc. Be prepared to answer questions from guests on items (preparation, etc.).

Follow procedure to take guests' orders; write legibly on notepad and ring in check using modifiers, seat number, tables, etc. Follow procedures regarding proper service of all food items, food from expediter, etc.

Be sure that tables in all stations are properly bussed through the meal. When clearing and resetting tables, follow proper procedures for handling China, glass and silver.

The server is responsible for opening their tables’ wine unless a sommelier has been directed/requested to do so.

Pulling out pastry display (bottom level at 4pm) and replacing with sign stating we’ve run out for the day.

The server shall complete all side duties prior to leaving and cannot sign out until mid shift server has okay’d it- the restaurant must be completely cleaned and re-stocked to par levels.

The server shall be prepared for intermittent testing on our offerings and must receive a passing grade of 90%- should a passing grade not be fulfilled on these ‘on the spot’ tests; extra training must be completed for scheduled service on the floor. The server shall also receive written food, wine, cocktail and spirit tests prior to each menu launch and must receive a 90% in order to be scheduled for service.

The server shall be scheduled for intermittent training seminars to expand food, wine, cocktail, spirit, and steps of service knowledge.