Restaurant 1 - Server

Company Description: 

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. 

Our Guiding Principles: 

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

What You Will Accomplish 

Welcome and warmly greet guests on arrival. Answers telephone, takes reservations, and manages the efficient and timely seating of guests at a table that best serves their wishes. Takes accurate orders from customers, enters orders into POS system, makes food recommendations, pairs beverages, and clears/cleans tables once the meal has been completed, while providing excellent guest service. Monitors buffet line and lets the cook know if there is something that is running low and needs replenishing. Helps set up and break down the buffet to the standards set forth by the hotel. Lastly, responsible for the overall look and flow of the room. 

Duties and Responsibilities: 

Primary Responsibilities/Essential Functions: 

1. Greets guests upon arrival and directs/escorts them to their table. Provides them with a menu if not already present and provides general information about the restaurants and meal options at the hotel.
2. Provides seated guests a menu or verbally announces our offerings. Helps guests select food and beverage offerings by explaining house specialties and answering food preparation questions.
3. Inspects table for proper presentation and completion.
4. Checks in with guests to ensure satisfaction with each food course and/or beverages. Thanks guests as they depart and invites them to return at a future date.
5. Continuously cleans and maintains work areas and waiting areas according to department standards.
6. Follows all standard food handling, sanitation, and health department guidelines.
7. Keeps kitchen staff informed by notating timing of meal progression.
8. Maintain buffet selection by informing kitchen of needs to replace an item that may be running out. Monitors and visually adjusts the items to look more presentable according to department standards.
9. Enters guests order or payment into POS system. Accurately checks for meal packages and Bonvoy Rewards Member status. Elects proper method of payment.
10. Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve them in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have a potential risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE. Team member has responsibility to report equipment that does not fit properly as well to their manager. Maintains strict compliance with hotel’s Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
11. Reporting to work as scheduled (on time and on a regular basis) is an essential function of the job. 

Note: This job description is not intended to be all-inclusive. Team members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed. 

What You Will Bring 

1. Prior customer service and cash handling experience desired
2. Basic math such as addition, subtraction, multiplication, and division are required 
3. Verbal face to face interaction is required to be able to serve guests’ needs
4. Requires ability to learn and use telephone systems/computer systems utilized by hotel
5. Completes required training as scheduled
6. Basic knowledge of food and beverage preparation, hotel service standards, and guest service a plus
7. Detail oriented
8. Ability to multi-task
9. Collaboration & teamwork a must
10. Ability to keep an even temperament 

Great If you have 

State of Louisiana responsible vendor permit, ServSafe, Banquet/Bar experience 

Special Skills and Abilities/Mental and Physical Demands 

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels, and crouches. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker’s presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages, and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas as well as serve food and beverages. Exerts up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up 10 lbs. of force constantly to move items such as plates, coffee trays, glassware, trashcans, and dishes. The team member is required to have close visual acuity to perform the job and assist guests with reading their menu. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas. The team member is subject to hazards, which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate-ware or glassware. The team member is occasionally subject to atmospheric conditions such as fumes, odors, or dust. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas.