Bistro Server (AM)

About the role

Serve food and/or beverage to guests in a courteous and friendly manner and in accordance with established brand/hotel guest service and sustainability standards.

Growth Path

Banquet Server/Captain; Restaurant Supervisor – Restaurant Manager – Banquet Manager

Responsibilities

• Set up necessary supplies, food, and beverage at the beginning of the shift and maintain a stocked work area at all times.
• Take orders from customers, input orders, obtain payment and provide change.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Prepare food, coffee and other beverages, including alcohol, when necessary.
• Prepare ingredients for cooking, including portioning, chopping, and storing food, when necessary.
• Perform other food and beverage functions such as bartending and bussing in the event of staff staffing shortages or peak periods.
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank in accordance with established policies.
• Clean all equipment and areas, locking equipment doors, etc.
• Abide by state, federal and corporate requirements pertaining to serving alcoholic beverages.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Requirements

• High School diploma or equivalent preferred.
• Previous food and beverage experience or equivalent training required.

Work Environment

• Work schedule varies and may include holidays, weekends, and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching.

Our Values

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble – Own It