Server

Restaurant and Lounge Servers at the Timber Cove Resort are responsible for setting up assigned tables, retrieve and serve food orders, alcoholic, non-alcoholic beverages to guest tables. This position also collects payments where specified as well as maintains cleanliness and condition of the work areas and equipment.

Training of all colleagues must take place on a monthly basis, ensuring that they are 100% cross trained.

Manager
This position reports directly to the Restaurant Manager. In addition, the General Manager, the Assistant General Manager, the Restaurant Supervisor, and Manager on Duty also acts as manager for the Server when Restaurant Manager is not available or on-site at the property.

Supervisory Responsibility
This position does not have any supervisory responsibilities.

Responsibilities
The general shift responsibilities include but are not limited to:

• Clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.
• Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
• Clean and refill cruet and condiment sets, inform manager of low stock to ensure consistent supply.
• Ensure that flowers and table decorations are fresh and comply with agreed standards.
• Set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
• Ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, be they food or equipment.
• Prepare necessary menu items and coffee to laid-down standards, when this is an agreed duty of the establishment.
• Take orders from customers and ensure these are given to the appropriate person to execute.
• Be totally familiar with the composition of all menu items.
• Provide suggestions to patrons when requested.
• Serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.
• Clean tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.
• Ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment.
• Be aware of and practise good customer relations at all times, assisting the guest in any way which does not adversely affect other customers.
• Attend to customer complaints satisfactorily.
• Report any suspicious packages or parcels to management without delay.
• Take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes and take part in fire drills and evacuation drills at required intervals.
• Carry out on-the-job training to ensure subordinate staff can carry out their duties effectively and attend meetings and training courses as required.
• Be continually aware of, and maintain, the highest standards of personal hygiene and dress.
• Ensure that any subordinate staff adhere to, and maintain, the highest possible standards of personal hygiene and dress.
• Possess and maintain POS knowledge.
• Order, prepare, and deliver Room Service.
• Ensure each and every drink and food dish being served to the guest is crafted consistently.
• Maintain care and control of inebriated guests.
• Be aware of any and all ongoing promotions currently hosted by Timber Cove Inn.
• Polish glassware, and silverware to an acceptable standard.
• Ensure all Side Work pertaining to the Server Station, and Dining room is complete prior to departure.

At the completion of each shift, the Server will conduct the below closing time duties which include but are not limited to:

• Ensure that all bills are closed properly, and all has been printed out.
• Print check out report and cash up, ensure that the End of Shift Report is completed and that all Complimentary/Management Dockets have been signed for.
• Ensure that all areas are clean and tidied up.
• Stock up plates, glassware and utensils, completing kitchen prep and side work for the next shift.

Requirements/Skills

• Strong verbal and written English skills, with Spanish a plus.
• Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene. Refer to Employee Handbook for more information.
• Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
• Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
• Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
• Have knowledge and skills of generally accepted bartending principles, Hotel policies and procedures.
• Be able to lift approximately 30 lbs of supplies, utensils/glassware, etc when needed.
• Be able to have intermittent exposure to extreme heat (dishroom & kitchen) and cold (coolers & freezers).
• Must be able to stand on feet for long hours as the position requires frequent standing.
• Able to work Holidays, 6th days, and overtime. All overtime to be approved prior to being incurred by Head of Department with written notice.

Job Types: Full-time, Part-time

Pay: $16.00 - $20.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Bar
• Coffee shop
• Fine dining restaurant
• Upscale casual restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

Salary : $16 - $20