Restaurant Server

Location Lake Forest, IL
Property Deer Path Inn
Date Posted May 6, 2019
Job Type Customer Service, Food & Beverage

Description

Lake Forest, IL- The restaurant server is responsible for serving food and/or beverages to guests in a timely, friendly and efficient manner therefore delivering outstanding guest service. Essential hospitality standards must be used at all times: speak first, smile, eye contact, and engage in polite conversation (when time permits).

ESSENTIAL JOB FUNCTIONS

  • Greet and serve guests as they approach.
  • Serve food and drinks to guests.
  • Handle cash and credit transactions.
  • Clean bar and table surfaces and empty trash cans as necessary.
  • Fill and clean ice bins.
  • Notify a manager if a guest is becoming intoxicated or rude to other guests.
  • Follow uniform and grooming specifications.
  • Communicate with team mates and management.
  • Unpack deliveries and stock bar. Change beer kegs.
  • Memorize current menu items and price. Be familiar with the wine list and vintages.
  • Have knowledge of food quality standards.
  • Have knowledge of food and wine presentation. Maintain the hotels standards of service
  • etiquette.
  • Set up scheduled coffee service each morning by 6:00am.
  • Be familiar with ticketing and cash handling.
  • Insure that an order is reviewed at the time the ticket is put into the kitchen and that the correct amount of silver, napkins, condiments, and vases are properly prepared.
  • Insure that orders are checked for presentation and completeness, and then delivered.
  • Insure that wine if ordered is verified with guest, corked and offered for the guest’s approval.
  • Insure that guest check is presented for signature; guest is thanked by name.
  • Clean spills, broken glass and debris promptly after incidents.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of liquor brands, beer, wine, champagne, and non-alcoholic beverages, and designated glassware, preparation methods and garnishments.
  • Ability to read, write, speak and understand the English language in order to communicate with guests other team members.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 20 lbs. on a continuous schedule.
  • Ability to stand and to work continuously in confined spaces.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to add, subtract, multiply and divide. Ability to perform these operations using units of
  • American money and weight measurement, volume, and distance.
  • Ability to read and write correspondence. Ability to effectively present information and respond to questions from managers, clients, and customers.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists
  • Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

  • 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.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of liquor brands, beer, wine, champagne, and non-alcoholic beverages, and designated glassware, preparation methods and garnishments.
  • Ability to read, write, speak and understand the English language in order to communicate with guests other team members.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 20 lbs. on a continuous schedule.
  • Ability to stand and to work continuously in confined spaces.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to add, subtract, multiply and divide. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
  • Ability to read and write correspondence. Ability to effectively present information and respond to questions from managers, clients, and customers.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists
  • Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

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