FT/PT Seasonal Servers at Manor Vail Lodge($12.14/hr+gratuities)

Essential Duties and Responsibilities

• Presents menu, answers questions, and makes suggestions regarding food and service.
• Writes order on check or memorizes it.
• Relays order to kitchen and serves courses from kitchen and service bars.
• Garnishes and decorates dishes preparatory to serving.
• Observes diners to respond to any additional requests and to determine when meal has been completed.
• Totals bill and accepts payment.
• Clears and resets counters or tables at conclusion of each course.

The Fitz Server Duties

• Opening: Turn on all TV’s, Music/Sound systems, and lights(Restaurant & Bar); Floors Swept. Tables, Chairs, and Booths wiped down; Caddies full with correct number of menus (happy hour too) and rollups at each table; Uncover fire pit and patio furniture (Restaurant & Bar); Check Phone for messages; Fill ice in Soda Machines; Set up bus tub and wash buckets for silverware and ramekins; Fill and Stock Water bottles; Set up and Stock Salt-Pepper-Sugar caddies; Extra Silverware, Napkins, should be rolled up and ready for service; Set up matching B&B plates and ramekins in each station, as well as the condiments to go along with them; Set up To-Go station, plastic cups, lids, straws, silverware and to go condiments.
• Closing: Turn OFF all fireplaces, fire pits, music, TV and lights; Put covers on all outdoor furniture, wipe off all indoor furniture; Lock all required cabinets and doors; Polish all glassware and silverware(roll up if necessary); Sweep all floors, Mop and wipe down server stations; Print and complete required server reports and receipts; Turn off hot water machines, refill and stock all cold water bottles; Set the Fitz to be ready for service the following day.

Ridge + River Server Duties

• Opening: Set the tone for smooth, elevated service from the start. Front-of-House Readiness; Polish and set silverware and glassware at each table; Turn on TVs; Fold and stock linen napkins; Check menus for cleanliness and accuracy (seasonal updates, specials); Light candles or check ambiance lighting; Check reservation book and floor plan for the day; Wipe down check books; Turn on fire place 15minutes before start of service; Station Setup; Brew fresh coffee and fill thermal carafes; Fill and stock water pitchers and ice wells; Stock side stations with: Polished cutlery, plates, glassware; Condiments (house-made butters, oils, etc.); Bev naps, coasters, and check presenters; Confirm POS terminal is working and logged in; Fill sanitation solution and table towels “rags”; stocked Team Communication; Attend pre-shift meeting with chef or manager; Review featured dishes, wine pairings, and 86’d items; Touch base with assigned support staff (bussers, runners).
• Closing: Wind down with precision, keeping tomorrow in mind. Ensure team is set for success for future shifts. Dining Room Breakdown; Wipe down and reset all tables; Polish and restock all silverware and glassware; Restock napkins, check presenters, pens, etc.; Blow out candles and reset ambient lighting; Empty trash and recycling at server stations; Station Breakdown; Clean and sanitize side stations, ice wells, and coffee station; Empty and clean water pitchers; Label and date any leftover condiments to be reused (per policy); Refill sugars, salt/pepper, and other tabletop items; Final Checks; Check POS for closed/open tabs; Complete tip out/report submission; Double check section for forgotten personal items or guest items; Sign out and check out with manager or closer; Running Side Work; Keep the engine humming during service. Ongoing Duties During Shift; Refill water pitchers and pre-bus regularly; Keep silverware stocked and polished at side stations; Assist with running food when needed; Communicate kitchen wait times to guests with grace; Replenish bread service (if ongoing throughout service); Monitor table turns and coordinate with host; Maintaining Standards; Stay attentive to table cleanliness and alignment; Ensure glassware is spotless (replace if needed mid-meal); Offer to fold napkins for guests leaving temporarily; Maintain knowledge of all menu changes and wine pairings.

Qualifications

Server experience preferred and able to obtain the TIPS or local responsible alcohol awareness certificate.