Restaurant Server Assistant/Food Runner
Rosewood Hotels and Resorts
Job Description Job summary -
To assist the server & captain in all set-ups tasks and to perform basic service functions in the Restaurant according to the standards manual. Provides courteous, professional, efficient and flexible service consistent with Rosewood Hotel’s standards in order to maximize guest satisfaction.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • To assist in the set-up of the dining room. Prepare service station for all supplies & equipment. Stock & clean silver, glassware, china & linen. Provide guests with water when seated. • Service guests with rolls & butter. Refill water, bread & butter if needed. Replace soiled ashtray with clean one and clear the table when needed during the progress of the meal. • Sort all dirty glasses, china & silver in the service station and take them back to the dishwasher. Give coffee & tea service to the guest when ordered. Give service continually during the stay of the guests. • Clear the table when guests leave. Deposit all dirty linens in the hampers. Reset the table for the next seating. To insure the cleanliness of the bus station, clean all side stands & service stations. Assist the waitpersons in performing all closing tasks and side jobs. • Be fully conversant with all services and facilities offered by the restaurant and the hotel • Check all the tables set in the station for cleanliness and proper position before opening. Responsible for all side jobs prior to the opening. Set up the service carts with the clean and proper items.• Works under the supervision of the captain. Communicate with the chef on any special orders. Bring and serve the right food to the guest.• Keep the right timing for the food in the kitchen (not too soon or too late). Be aware of the guest needs and satisfaction. Give continuous service from start to finish. • Have an understanding and knowledge of all food and beverage items served
This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities –
Experience - • Six months experience required in fine dining or 1-2 years experience in the restaurant industry.
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skill - • Should be able to communicate effectively with guests and employees. • Has a warm friendly and hospitable personality • Ability to organize and remember details • Be courteous and display a professional attitude • Able to handle guest inquiries in a courteous and efficient manner • Ability to stand for prolonged periods. • Must have developed language skills to the point to be able to read and understand instructions, safety rules, etc.
Education or Certification - Language - • Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds and carry over the shoulder a minimum of 40 pounds throughout shift, and satisfactorily communicate with guests and co-workers to their understanding.
Others – • While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
To assist the server & captain in all set-ups tasks and to perform basic service functions in the Restaurant according to the standards manual. Provides courteous, professional, efficient and flexible service consistent with Rosewood Hotel’s standards in order to maximize guest satisfaction.
Essential Duties and Responsibilities – (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • To assist in the set-up of the dining room. Prepare service station for all supplies & equipment. Stock & clean silver, glassware, china & linen. Provide guests with water when seated. • Service guests with rolls & butter. Refill water, bread & butter if needed. Replace soiled ashtray with clean one and clear the table when needed during the progress of the meal. • Sort all dirty glasses, china & silver in the service station and take them back to the dishwasher. Give coffee & tea service to the guest when ordered. Give service continually during the stay of the guests. • Clear the table when guests leave. Deposit all dirty linens in the hampers. Reset the table for the next seating. To insure the cleanliness of the bus station, clean all side stands & service stations. Assist the waitpersons in performing all closing tasks and side jobs. • Be fully conversant with all services and facilities offered by the restaurant and the hotel • Check all the tables set in the station for cleanliness and proper position before opening. Responsible for all side jobs prior to the opening. Set up the service carts with the clean and proper items.• Works under the supervision of the captain. Communicate with the chef on any special orders. Bring and serve the right food to the guest.• Keep the right timing for the food in the kitchen (not too soon or too late). Be aware of the guest needs and satisfaction. Give continuous service from start to finish. • Have an understanding and knowledge of all food and beverage items served
This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities –
Experience - • Six months experience required in fine dining or 1-2 years experience in the restaurant industry.
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skill - • Should be able to communicate effectively with guests and employees. • Has a warm friendly and hospitable personality • Ability to organize and remember details • Be courteous and display a professional attitude • Able to handle guest inquiries in a courteous and efficient manner • Ability to stand for prolonged periods. • Must have developed language skills to the point to be able to read and understand instructions, safety rules, etc.
Education or Certification - Language - • Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds and carry over the shoulder a minimum of 40 pounds throughout shift, and satisfactorily communicate with guests and co-workers to their understanding.
Others – • While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
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