Part-Time Fine Dining Server-FOH Swing

About the Role

This is a FOH position for candidates who can operate all service roles, Server, Support, Host and Bar while ensuring that service is at all times performed in a professional manner and to the style as specified by department head.

Operational Acumen

• 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.
• Make sure that company policy, vision statement and departmental objectives are followed and utilized at all times.
• Be fully conversant with all hotel products and services.
• Maintain good communication between kitchen and restaurant and other departments on a daily basis re: specials, shortages and special dietary requirements.

Customer Service

• 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.

Health and Safety

• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.
• Be fully aware of the hotel's fire and safety procedures and health and safety regulations.

General

• 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.
• May be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas.
• May be exposed to individuals under the influence of alcohol.
• Work is performed in a restaurant and kitchen environment.

What We Offer

• Competitive hourly wage
• Opportunities for advancement
• Continuous training and development
• A supportive, passionate, and dynamic team environment