POSITION TITLE: FOOD & BEVERAGE SERVER

 

LOCATION: THE LODGE AT BLUE SKY-- WANSHIP, UT

 

DEPARTMENT: FOOD & BEVERAGE

 

REPORTS TO: Food & Beverage Supervisor, Food & Beverage Manager

 

ABOUT THE LODGE AT BLUE SKY: The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. 
 

The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.


POSITION SUMMARY: To serve the needs of the business, our guests and our colleagues by prompt and courteous service delivery to all guests, as a Hospitality Ambassador for the hotel. All members of the Food & Beverage Department are responsible for ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings.  Within that, the server is one of the most important positions for influencing guest satisfaction. It is crucial that all associates extend service in a professional, friendly, courteous, efficient and timely fashion.

 

ESSENTIAL JOB FUNCTIONS: Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables; direct servers and server assistants on table service in assigned station according to service criteria, courteously, elegantly and efficiently.  Collect payments. Assist in the maintenance of the restaurant area and equipment. Assist with the attainment of specific departmental goals and organizational goals.

  • To work as a team with colleagues in all departments, to ensure timely service and a smooth running operation.

  • To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming.

  • Check out with your Supervisor before leaving your station or the floor for any reason.

  • To have a full knowledge of the services and facilities provided by the hotel in order to answer any questions the guests may have.

  • Follow all safety policies to ensure a safe work area.

  • Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel.

  • Maintain your station in accordance with standards at all times.

  • Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in assigned outlets.

  • Maintain complete knowledge of particular characteristics and descriptions of every wine / champagne available.

  • Present, open, and serve wine and champagne bottles in accordance sith service criteria.  

  • Maintain complete knowledge of tabe, seat, station numbers, proper table set up, room capacity, hours of operation, menus, price range, and dress code within the assigned outlet.  

  • Maintain complete knowledge of correct maintenance and use of equipment.

  • Learn and correctly use the Point of Sale equipment and follow procedures

  • Actively participate in all training meetings, to continually develop professional skills and increase guest satisfaction.

  • Check corridors for trays when returning from taking orders (Room Service)

  • Clean and break down trays in dish area, watching for condiments, salt, pepper, sugars, salt & pepper, etc.

  • Anticipate guests’ needs, respond promptly and acknowledge guests even when busy.  

  • Maintain positive guest relations.

  • Handle guest complaints according to service criteria and ensure guest satisfaction.

  • Inform leader on duty of any challenging guest concern.

  • Monitor and maintain cleanliness, sanitation and organization of tables, service areas and outlet itself.

  • Perform tasks in a team-based environment.

  • To perform any other duties as requested.



 

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

 

ESSENTIAL QUALIFICATIONS:

  • A genuine affinity for interacting meaningfully and positively with guests.

  • Extensive experience providing service in a fine dining environment.

  • Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction, team member performance, and business results.

  • Ability to ensure that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of    supervision.

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • ServeSafe and TIPS certification.

 

ESSENTIAL SKILLS:

  • Ability to provide clear and legible written communication.

 
  • Ability to compute basic mathematical calculations.

 
  • Ability to input and access data in a computer.

 
  • Ability to be a clear thinker and remain calm under pressure.

 
  • Ability to maintain confidentiality of guest information and designated hotel data.

 
  • Ability to work effectively lead a team in providing exceptional service in a luxury restaurant environment cohesively with other departments and individuals as part of a team.

 
  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

 

Working Conditions: Most tasks are performed indoors. Temperature is usually moderate.  Noise level is usually moderate.

 

Physical Demands: Frequent need to perform the following physical activities:

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to provide food service in the restaurant.  

  • Constant need to perform the following physical activities: grasping, turning, finger dexterity.

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.

  • Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: constant need to speak on telephone and/or two-way radio,

  • Respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.



 

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.

 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

 

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

 


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Front of house
This is a non-management position
This is a full time position

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