Rooftop / Bar & Lounge Server at CUT Restaurant by Wolfgang Puck
Rosewood Hotels and Resorts
Job Description Competitive Benefits: Free Parking (if available) Medical, Dental, Vision Benefits from United Healthcare Competitive Pay Rates 401k Plan and after 1 year up to 3% Match Paid Time Off (Vacation, Holidays, Sick and more) Complimentary Room Nights- up to 12 per year Restaurant Discount- 50% off F&B Complimentary Meal during your shift Life Insurance and AD&D Complimentary Short-Term Disability Long-Term Disability Pre-tax commuter benefits Flexible schedules Tuition Reimbursement up to $500 per year A clear career pathway - career advancement opportunities
Relationship Hospitality. It’s in the genes. Some just have it; a natural desire to deliver meaningful and heartfelt experiences. It’s a calling. At Rosewood Hotel Group we work instinctively and from the heart, to master and elevate our craft. Together, we push the boundaries to impart magic into every day. We care for people, and make it our purpose to build long-lasting, genuine relationships. Here, we do what we were born to do. Here, we answer The Calling. Rooftop/ Bar & Lounge Server CUT Restaurant by Wolfgang Puck
Overview: Create an elevated lounge experience or our guests. To give the proper service & guest satisfaction in the levels of the quality standards of the operation as set by the Food and Beverage department. To be fully conversant with all services offered by the hotel as well as have an understanding and knowledge of all food and beverage items served. Uses hospitality in dealing with guests. Performs duties in a pleasant and conscientious and professional manner.
Responsibilities: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Check all table set-ups in the station for cleanliness and proper position before open. • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated patrons. • Maintain complete knowledge and comply with all departmental policies and service procedures. • Greet guests as they arrive and assist them with seating at tables. • Take guests' alcoholic beverage orders utilizing suggestive selling techniques. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Maintain positive guest relations at all times. • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Clear each course following procedures laid down in departmental manual. • Create an amazing dining experience for our guests. • Helps guests select food and beverages by presenting menu; offering cocktails and aperitifs; suggesting courses; explaining the chef's specialties; identifying appropriate wines; answering food preparation questions. • Transmits orders to bar and kitchen by recording guests’ choices; identifying patrons' special dietary needs and special requests. • Keep kitchen staff informed by noting timing of meal progression. • Serves orders by picking up and delivering guests' choices from bar and kitchen; delivering accompaniments and condiments from service bars. • Responds to additional guests requirements by inquiring of needs; observing dining process. • Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs. • Concludes dining experience by acknowledging choice of restaurant; inviting guests to return. • Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment ; returning change or credit card and signature slip to guest. • Contributes to team effort by accomplishing related results as needed. • Carry out any other duties as and when required by the Restaurant and Bar Director The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates.
Qualifications: • Experience: Minimum of 21 years of age to serve alcoholic beverages; minimum two years’ experience as a Restaurant or Banquet Food Server. • Education: High school diploma or equivalent education preferred. • Availability: Able to work PM- evening shifts to include weekdays, weekends and holidays. • 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 Skills: Ability to understand guests' service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell alcoholic beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination while serving orders quickly; ability to exert physical effort in transporting food and beverage to guests; ability to endure abundant physical movements throughout the work areas; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. • Language: Required to speak, read and write English, with fluency in other languages preferred. • Physical Requirements: Must be able to exert physical effort in transporting 30 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. • Licenses & Certifications: TIPS preferred • Tips Certification preferred.
•Salary range: DC Tipped Minimum wage $10/hour.
Relationship Hospitality. It’s in the genes. Some just have it; a natural desire to deliver meaningful and heartfelt experiences. It’s a calling. At Rosewood Hotel Group we work instinctively and from the heart, to master and elevate our craft. Together, we push the boundaries to impart magic into every day. We care for people, and make it our purpose to build long-lasting, genuine relationships. Here, we do what we were born to do. Here, we answer The Calling. Rooftop/ Bar & Lounge Server CUT Restaurant by Wolfgang Puck
Overview: Create an elevated lounge experience or our guests. To give the proper service & guest satisfaction in the levels of the quality standards of the operation as set by the Food and Beverage department. To be fully conversant with all services offered by the hotel as well as have an understanding and knowledge of all food and beverage items served. Uses hospitality in dealing with guests. Performs duties in a pleasant and conscientious and professional manner.
Responsibilities: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Check all table set-ups in the station for cleanliness and proper position before open. • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated patrons. • Maintain complete knowledge and comply with all departmental policies and service procedures. • Greet guests as they arrive and assist them with seating at tables. • Take guests' alcoholic beverage orders utilizing suggestive selling techniques. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Maintain positive guest relations at all times. • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Clear each course following procedures laid down in departmental manual. • Create an amazing dining experience for our guests. • Helps guests select food and beverages by presenting menu; offering cocktails and aperitifs; suggesting courses; explaining the chef's specialties; identifying appropriate wines; answering food preparation questions. • Transmits orders to bar and kitchen by recording guests’ choices; identifying patrons' special dietary needs and special requests. • Keep kitchen staff informed by noting timing of meal progression. • Serves orders by picking up and delivering guests' choices from bar and kitchen; delivering accompaniments and condiments from service bars. • Responds to additional guests requirements by inquiring of needs; observing dining process. • Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs. • Concludes dining experience by acknowledging choice of restaurant; inviting guests to return. • Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment ; returning change or credit card and signature slip to guest. • Contributes to team effort by accomplishing related results as needed. • Carry out any other duties as and when required by the Restaurant and Bar Director The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business needs dictates.
Qualifications: • Experience: Minimum of 21 years of age to serve alcoholic beverages; minimum two years’ experience as a Restaurant or Banquet Food Server. • Education: High school diploma or equivalent education preferred. • Availability: Able to work PM- evening shifts to include weekdays, weekends and holidays. • 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 Skills: Ability to understand guests' service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell alcoholic beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination while serving orders quickly; ability to exert physical effort in transporting food and beverage to guests; ability to endure abundant physical movements throughout the work areas; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. • Language: Required to speak, read and write English, with fluency in other languages preferred. • Physical Requirements: Must be able to exert physical effort in transporting 30 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. • Licenses & Certifications: TIPS preferred • Tips Certification preferred.
•Salary range: DC Tipped Minimum wage $10/hour.
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