DESCRIPTION AND QUALIFICATIONS
Reporting to the Director of Food & Beverage, the PM Server ensures that service is at all times performed in a professional manner and to the style as specified by department head.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
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
Supervision:
Assist the Director of Food & Beverage in keeping the morale of the team up through social and educational events
Foster an environment where improvements to products, processes and service are welcomed and encouraged
Take responsibility for service in the area of the restaurant under your responsibility during your shift
Monitor, review and feedback on individuals’ performance, set and review objectives in line with the performance review and induction process
Work to develop team members according to their individual abilities and potential
Ensure overall responsibility of the running of your station, private function or room service
Ensure that the restaurant dining areas are maintained to a high standard of cleanliness
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
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
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
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