Server

About the role

Position: Restaurant Server. Department: Food & Beverage. Reports to F&B Operations Managers and Outlet Managers. Chain of command: Server → Outlet Manager → F&B Operations Manager → Vice President of F&B. Locations: Molly Green's and Milly Chalet.

Schedule

Typical schedule: Flexible availability required during ski season, including weekends, evenings, and holidays.

Responsibilities

• Guest Experience & Hospitality: Greet guests warmly and promptly, guide them through the menu, make confident recommendations, and set the tone for the meal. Anticipate needs, read each table, and pace the meal to suit the guest, whether it is a quick lunch between runs or a long dinner celebration. Handle guest concerns with ownership: listen, apologize sincerely, resolve quickly, and involve a manager when needed. Build knowledge of Brighton Resort and the surrounding community and share it with guests. Provide the best possible experience for every guest, regardless of personal feelings.
• Table Service Execution: Take orders accurately, enter them correctly in the POS, and communicate special requests, modifiers, and timing clearly to the kitchen and bar. Run and present food and beverages, check back at the right moments, and keep tables clean and organized throughout the meal. Facilitate table turnover with excellent communication and without rushing the guest. Process checks and payments accurately; follow tip-reporting and guest-recovery procedures.
• Menu, Beverage & Product Knowledge: Know every menu item: ingredients, preparation, allergens, and daily features, and communicate allergy and dietary information to the kitchen with care. Develop working knowledge of beer, wine, spirits, cocktails, and non-alcoholic and hot beverage offerings; recommend and suggest-sell naturally and honestly. Attend pre-shift meetings and menu tastings and stay current on specials, 86'd items, and promotions.
• Responsible Alcohol Service (21+): Complete required alcohol server training and maintain valid certification as required by law and resort policy. Verify legal drinking age, refuse service to minors and to guests showing signs of intoxication, and follow all state laws and resort alcohol policies.
• Side Work, Standards & Cleanliness: Complete opening, closing, and side-work checklists with minimal direction. Set, bus, and reset tables to standard; polish glassware and silverware; keep stations, service areas, and dining rooms impeccably clean and organized. Showcase our cleanliness