Rooftop Server (Seasonal)

Arlo Hotels, an independent lifestyle hotel, is now actively seeking a dynamic Rooftop Server. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading! Here at Arlo, we strive to create a sense of awe that leaves those we touch wanting more.

As a Rooftop Server, you contribute a tremendous amount towards our success. You have a direct impact on the level of service that we offer to our guests, not only through your service but your interaction with the guests themselves. Additionally, you are the key liaison between the front of the house and the kitchen, and your clear communication will lend itself to a smooth service. You have been chosen for this position because of your experience, ability, and character. Together, we will work to provide a memorable dining experience for each of our guests.

RESPONSIBILITIES AND AUTHORITIES:

1. Always treat guests with courtesy and respect in a variety of situations.
2. Practice honesty & integrity.
3. Maintain open communication with Managers and all other departments.
4. Complete all opening duties as assigned.
5. Be mindful of the importance of personal hygiene and grooming.
6. Adhere to hotel Health and Safety guidelines.
7. Participate in pre-shift meetings.
8. Showcase ability to work under pressure and in a fast-paced environment.
9. Immediately report any accident and/or incident which may occur while at work.
10. Acknowledge guests with eye contact.
11. Use guest names whenever possible.
12. Report all guest concerns to management in a timely manner.

SPECIFIC DUTIES:

1. Take guests’ food and beverage orders, utilize salesmanship techniques, and make appropriate recommendations.
2. Accurately input orders into POS system.
3. Document all orders on a server dupe pad as a back-up record in case the POS system is ever inoperative.
4. Retrieve all beverages from the service bar and serve promptly.
5. Open all wine and champagne bottles using proper wine service techniques.
6. Anticipate guests' needs and respond promptly.
7. Acknowledge all guests regardless of whether they are in your station.
8. Interact in a courteous and professional manner with guests, supervisors, and co-workers.
9. Always make guests feel you are on their side by apologizing and being proactive in resolving guest complaints.
10. Alert management to any and all issues that arise at a table.
11. Monitor and maintain cleanliness, sanitation, and organization of all service areas.
12. Retrieve bread from the kitchen, stock the bread drawers, and monitor quality and consistency throughout the night.
13. Prep butter/spread according to pars.
14. Deliver bread to all tables after the order has been taken.
15. Keep the linen storage areas clean and stocked.
16. Clear each course promptly.
17. Properly mark all tables for each course before delivery of food to the table.
18. Continuously review menu items, and keep up-to-date with all changes.
19. Alert management to great guests, big spenders, and anyone else you think wants extra attention.
20. Alert chef to all allergies.
21. Ensure accuracy of guest checks and promptly process payments.
22. Complete end of night closing check out.
23. Complete running side-work throughout the evening as assigned.
24. Notify management of any pertinent information related to the shift.
25. Clock in and out for each shift.
26. Follow all responsible alcohol practices.
27. Follow all Health Department “best practices” notes that are found in each service station.
28. Properly stock all plates, silverware, and condiments to par according to restaurant standards.
29. Communicate any supply shortages to management.
30. Deliver food to the table accurately, effectively, and with grace.
31. Announce the item you are delivering to the guest.
32. Be prepared to answer any questions the guest may have.
33. Be able to accurately and enthusiastically describe all menu items and their ingredients.
34. Know all front of house and kitchen etiquette procedures.
35. Work with chef to update the kitchen on table status and course readiness.
36. Make sure guests have everything they need before leaving the table.
37. Monitor and maintain cleanliness, sanitation, and organization of the line, dining room floors, and paths of service.
38. Clear and re-set tables with attention to detail according to restaurant standards.
39. Complete extra cleaning projects as assigned.

REQUIREMENTS:

1. 1-2 years of customer service experience preferred.
2. Ability to work in a standing position for long periods of time (up to 5 hours).

CERTIFICATIONS:

1. TIPS

RATE OF PAY:

1. $11.00/Hour