Please attach resume or submit resume to hr@hiltonvb.com

RATE: $ 2.13 PLUS TIPS

TITLE: SKY BAR COCKTAIL SERVER

Organizational Structure:

DEPARTMENT: Food & Beverage

STATUS: Part-Time/Seasonal Non-Exempt (paid hourly/tips)

REPORTS TO: Sky Bar General Manager / Supervisor / Director of Food and Beverage

SUBORDINATES: N/a

Job Summary:

The main purpose of this job is to ensure the guest receives the highest quality of services in Food & Beverage Service.

Essential Job Functions:

Guest Service Responsibilities

Interacting with customers by taking their orders, making recommendations, providing them with accurate bills, serving them food and drinks, processing payments, and supplying them with whatever they need in a timely manner
Anticipate guest needs, such as replenishing beverages & condiments.
Handling multiple tables and tasks in an efficient manner.
Cleaning and clearing tables.
Assisting with opening and closing duties, such as preparing ingredients and restocking items, such as straws, napkins, etc.
Learning about food and beverages, such as wine, beer, and cocktails.
Taking inventory of supplies and ingredients.
Checking identification to ensure customers are the proper age to purchase alcoholic beverages.
Standing, walking, and carrying heavy trays of food and drinks.
Make specific suggestions of menu items while demonstrating the ability to up-sell.
Assist guests with pool towels.

Health & Safety Responsibilities

Ensure high standards of health and safety are maintained at all times.
Quickly clear and reset the pool deck areas where guests have left.
Keep the pool deck, tables, and seating areas clear of trash, wet towels, and other items that threaten the cleanliness of the pool area.
Complete required cleaning tasks in accordance with the restaurants/ Bars daily and weekly tasks sheet, ensuring the work has been completed to a high standard.
Ensure any faults or problems with equipment and the venue are reported.
Work in a way that minimizes risks to the health and safety and security of self and others.
Ensure all cleaning products and any other substance that could cause a health risk is used according to the data sheet.
To have a full understanding of the fire evacuation procedures.

Legislation & Company Policy

Gain TIP certification within 3 months of acquiring the job.
Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
Use judgment and reasoning to cope with difficult situations, such us preventing a guest from alcohol intoxication, dealing appropriately with an underage guest. "Carding a minor and delivering a glass of water rather than refusing service or confronting the guest"
If a guest is consuming alcoholic beverages, observe guests behavior, count number of drinks served and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene.
Monitor guests for outside food and beverage. Request removal of items. Inform management or security if they do not comply.
Understand and actively support all company policies relevant to your role.

Other

Capability to effectively communicate with guests and team members.
Flexibility to work various schedules as business demands including, days, nights, weekends and holidays.

• Team Up: Be Golden, Collaborate and Help Others Succeed.

• Own It: Be a role model, Embrace Responsibility and Keep Learning.

• Passionately Serve: Be Positive, Care Deeply and Create Memories.

• Recognize your co-workers with a Shout Out when they Team Up, Own it or Passionately Serve.

• Demonstrate self-confidence, energy and enthusiasm at all times.

• Understand that you represent and reflect Shamin Hotels TOP Culture while at your hotel.

Qualification Summary:

Education & Experience:

• Must be over the age of 18 for pool hours 10am to 9pm / Must be 21 and up for Sky Bar Night Club hours 10pm – 1:30am

• Have the knowledge of how to pour and control bottle service during Sky Bar Night Club hours.

• High school diploma or GED certification required.

• Customer service experience required.

• 1-2 years of server experience preferred.

• Knowledge and understanding of ABC laws.

• Cash handling knowledge required.

• Must be able to work with and understand financial information and data, and possess basic mathematical skills:

§ Reading, Writing & Basic Math

§ Computer skills to ring in orders

§ Brand systems

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the 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 will be required to:

Stand or walk for long periods of time including for an entire work shift (8 hours)
Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
Reach overhead and below the knee including bending, twisting, pulling and stooping.
Exposure to harmful chemicals, odors and potentially infectious materials.
Ability to work in a loud environment. Ability to talk and hear is required.
Work in hot or cold environments (the kitchen/walk in freezer/outdoor temperature)
Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.

Mental Requirements:

• Must be able to interact with guests in a friendly/fast manner.

• Must be able to convey information and ideas clearly, both oral and written in English.

• Must be able to evaluate and select among alternative courses of action quickly and accurately

• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.

• Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.

• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

Must be able to work with a myriad of personalities and levels within the hotel and outside sources