Part-Time Fine Dining Server-FOH Swing

Qualifications

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Ensure that service is at all times performed in a professional manner and to the style as specified by the Director of Food & Beverage.
• Communicate with other restaurant staff and departments.
• Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements.
• Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.
• Be fully conversant with every dish served in the restaurant and to provide explanations as requested.
• Have a solid understanding of the current wine list and have the ability to sell and serve all wines and champagnes.
• Act as a brand ambassador for The Ivy / Magdalena and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance.
• Ensure that all guest wishes are met so far as is reasonably possible.
• Ensure that all staff call guests by their correct name and title.
• Welcome, sit and take food orders from guests in the restaurant.
• Ensure that service is at all times performed in a professional manner following standards set.
• Collate information and feedback while attending all staff briefings before each service.
• Obtain feedback from guests and to use this to improve service and to pass on such to the Director of Food & Beverage and Dining Room Manager.
• Support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
• Undertake any other duties as requested by the Director of Food & Beverage and Dining Room Manager, in accordance with the scope and responsibilities of the role.
• Report for duty punctually and in full uniform according to appearance and grooming standards.

Physical Demands

While performing the duties of the job, the employee is regularly required to stand, use hand to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch or crawl.

Work requires vision to monitor, data entry and frequent standing, walking, bending, stooping, driving and lifting and carrying restaurant stock and food supplies weighing up to 50 pounds.

The employee may be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas.

The employee may be exposed to individuals under the influence of alcohol.

Work is performed in a restaurant and kitchen environment.

Additional Information

• What We Offer:
• Competitive hourly wage
• Opportunities for advancement
• Continuous training and development
• A supportive, passionate, and dynamic team environment.