Costa Covo Server (Part-Time)
L'Ermitage Beverly Hills · Beverly Hills, CA · 1 mo ago
Management$21.5/hrPart-time
We need to output HTML fragment with sections: About the role? Actually the posting includes "About L’ermitage Beverly Hills" then "Job Summary", then responsibilities list, then "Essential Functions Of The Job", then "Technology And Equipment Used", "Working Environment", "Key Skills & Experience Required", "Rate of Pay". Also "Rate of Pay: $21.50/hour + Tips". No schedule info. No benefits. So we need sections: maybe "About the role" (but we have description about L'Ermitage and role). Could use "About the role" heading with paragraph summarizing that. Then "Responsibilities" heading with ul list of duties (the long list). Then "Requirements" or "Key Skills & Experience Required" heading with ul list. Then "Pay" heading with p containing rate. Also maybe "Technology and Equipment Used" could be part of Responsibilities or separate? The instruction: prefer few substantive sections over many thin ones. Could combine Technology and Equipment into Responsibilities? But it's separate info. Could make a section "Technology & Equipment". Also "Working Environment" maybe part of Responsibilities? Might be thin. Better to have sections: About the role, Responsibilities, Requirements, Pay. Possibly also Technology & Equipment as part of Responsibilities? But we need to preserve all substantive info. Could embed technology list within Responsibilities as a sublist? But we must use
- for any list of duties/requirements/benefits. Technology list is a list; could be its own ul under a heading "Technology and Equipment Used". That's a section. Similarly Working Environment could be a paragraph.
We must not repeat job title as heading. No Job ID. Remove boilerplate: EEO, E-Verify, etc. Also remove "No Job Description for a position can possibly include all duties..." etc. Also remove "Reasonable accommodations..." etc. Also remove "We are an Equal Opportunity Employer..." etc. Also remove "#INDLBH". Also remove "Follow all credit card processing..." etc? That's part of responsibilities, keep.
We need to preserve all substantive information: So keep all duties, essential functions, technology, working environment, key skills, pay.
We must not create sections with filler like "commensurate with experience". Pay section we have actual rate.
We must not create Benefits or Schedule sections because not present.
Thus output HTML:
About the role
L’Ermitage Beverly Hills is a Five-Star, AAA Five Diamond, Two Michelin Keys hotel offering refined hospitality. As a Server at Costa Covo restaurant and bar, you will greet and seat guests, take orders, serve food and beverages, ensure satisfaction, process payments, and provide personalized, attentive service that reflects the property’s luxury and sophistication.
Then Responsibilities: list all duties from Job Summary and the long list. Need to capture everything: Greet, direct, seat guests, take food and beverage orders. Place orders into POS. Deliver food and beverages, check satisfaction, ensure guests have everything, present check, process payment. Strong knowledge of menu, beverage, wine, beer, alcohol, ability to suggest/pairings, communicate daily specials and specialty menus. Ability to make coffee, tea, espresso. Knowledge of table and seat numbers. Set up dining areas according to standard based on service periods, as well as exterior dining spaces seasonally. Move tables and chairs as needed. Be perceptive, proactive, engaging. Anticipate guest needs. Personalize experience; remember guest and requests. Operate efficiently and calmly during peak times and high stress. Seek assistance from leadership when needed. Seek ways to elevate service at each touchpoint. Up-sell where possible. Engage to increase return guests. Consider added F&B/service for VIPs and special occasions. Encourage positive online reviews. Follow all credit card processing and cash handling policies. Responsible for all payments of service and goods, and any cash collected. Complete shift check out and cash drops with lead/manager. Follow all tip/service charge distribution policies. Complete all assigned side work task lists including polishing glassware and flatware, folding napkins, preparing bread and coffee, re-stocking stations, deep cleaning tasks, taking out trash, bagging/removal of soiled linens, stocking printer paper, etc. Complete all pre-service tasks including filling ice bins, cutting fruit for garnishes, stocking service refrigerators with cream, milk, water, refilling salt, pepper, sugars, coffee, espresso. Perform continuous cleaning of dining areas and workspaces including clearing tables of dirty glass/tableware, bringing to dish/bar areas, wipe and sanitizing tables, sweep and mopping floors, wiping down chairs and booths, wiping tray stands, menus, and other service area organization. Practice conscious knowledge of food allergies and safety; communicate allergy concerns to guests and appropriate team members. Professionally handle guest complaints, solve problems, apologize/emphasize during complaints, follow up. Communicate any elevated complaints that could not be resolved to Food & Beverage management. Demonstrate team-focused attitude and encourage teamwork and collaboration. Communicate inventory needs to appropriate manager. Understand and practice safe serving practices as they relate to alcohol service, such as recognizing intoxication and refusing service. Consult Food & Beverage Management when support needed. Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures. Attend meetings and training sessions as required. Comply with all policies as outlined in Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace. Perform other duties and responsibilities as assigned by management to support departmental and operational needs. That's huge; we can break into multiple - items but could be one long list with many items. Probably better to split into logical groups but still each as
- . We'll produce many
- items.
Then Technology And Equipment Used: list: Point of Sale Software / Credit Card Processor (Micros), Reservations Software and iPad tablet, Multi-line Phone System, Microsoft Office, including Outlook and Teams, Time Keeping & Payroll Software, Scheduling Software, Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket), CO2 Soda Fountain System, Refrigeration/Freezer Systems, Automatic Dishwasher.
Working Environment: paragraph: Work will primarily take place in a hotel resort and restaurant environment, in both guest-facing and employee back of house areas. Some seasonal exterior work with exposure to extreme temperatures and weather conditions. Group and solo work. Exposure to various hazardous chemicals, to be used only as instructed.
Key Skills & Experience Required: list: 1+ year professional serving experience in a high-volume restaurant setting. High School diploma/GED. Strong beverage knowledge with understanding of cocktail recipes, spirits, wine, and beer. Able to complete a satisfactory background check. Available and willing to work flexible hours based on business needs including weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for food and beverage. Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality. Ability to use standard software applications and hotel systems. Knowledge of Food & Beverage and operational procedures beneficial.
Pay:
Rate of Pay: $21.50/hour + Tips
We must not include sections like Essential Functions Of The Job separately; we can incorporate those into Responsibilities or maybe a separate section "Essential Functions". But we already have many duties; essential functions list includes physical abilities: Ability to remain standing for up to 8 hours, etc. Those are substantive and should be preserved. Could be a section "Physical Requirements" or "Essential Functions". Since we have a Responsibilities section, we could add another section "Essential Functions". But instruction: prefer few substantive sections over many thin ones. However essential functions are substantive and not covered elsewhere. Could combine them into Responsibilities as additional bullet points? They are not duties but physical abilities. Could be a separate section "Requirements" but we already have Skills & Experience. Could merge physical abilities into Requirements? Might be okay to have a section "Requirements" that includes both skills and physical abilities. But we already have Key Skills & Experience Required; we could rename that section to "Requirements" and include both skill and physical ability lists. However the instruction says use headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. So we can use "Requirements" heading for both skills and physical abilities. But we also have "Key Skills & Experience Required" which is essentially skills. We could keep "Requirements" heading and include both skill and physical ability lists. That would reduce sections. Thus sections: About the role, Responsibilities, Requirements, Pay. Possibly also Technology & Equipment and Working Environment could be merged into Responsibilities? They are substantive but could be part of Responsibilities as additional bullet lists under subheadings? But we cannot add subheadings besides h3. Could make them part of Responsibilities as separate- lists but still under same heading? That would be multiple lists under same heading; allowed. So we can have one Responsibilities section containing multiple
- Greet, direct, seat guests, and take food and beverage orders.
- Place orders into Point of Sale system for preparation.
- Deliver food and beverages to guests, check for satisfaction and ensure guests have everything they need, present check for payment, and process payment.
- Have a strong knowledge of food menu, beverage, wine, beer, and alcohol offerings, with ability to make suggestions/pairings to guests and communicate daily specials and specialty menus to guests.
- Ability to make coffee, tea, and espressos.
- Knowledge of table and seat numbers at all times.
- Set up dining areas according to standard based on service periods, as well as exterior dining spaces seasonally.
- Move tables and chairs as needed to set up dining room according to standard.
- Be perceptive, proactive, and engaging. Anticipate your guest’s needs. Personalize the guest experience when possible; remember your guest and their requests.
- Operate efficiently and calmly throughout peak service times and high stress situations.
- Seek assistance from leadership when needed to ensure guest satisfaction.
- Seek ways to elevate service at each touchpoint. Up-sell where possible. Engage to increase return guests. Consider added F&B/service for VIPs and special occasions. Encourage positive online reviews.
- Follow all credit card processing and cash handling policies. Responsible for all payments of service and goods, and any cash collected. Complete shift check out and cash drops with lead/manager. Follow all tip/service charge distribution policies.
- Complete all assigned side work task lists to include but not limited to polishing glassware and flatware, folding napkins, preparing bread and coffee, re-stocking stations, deep cleaning tasks, taking out trash, bagging/removal of soiled linens, stocking printer paper, etc.
- Complete all pre-service tasks to include but not limited to filling of ice bins, cutting fruit for garnishes, stocking service refrigerators with cream, milk, and water, refilling of salt, pepper, sugars, coffee, and espresso.
- Perform continuous cleaning of dining areas and workspaces including clearing tables of dirty glass/tableware and bringing to appropriate dish areas/bar areas, wipe and sanitizing tables, sweep and mopping floors, wiping down chairs and booth
- lists: one for core duties, one for technology/equipment, one for working environment (maybe as
). But working environment is prose, could be
. So we can keep one Responsibilities section with multiple
- and
. Similarly Requirements section can contain both skill list and physical ability list as separate
- .
Thus final HTML:
About the role
...
Responsibilities