Pool F&B; - Attendant/Server (On-Call)

As an integral part of a team, the Pool Server/Attendant is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service by assisting guests with towels and lounge chairs, taking and serving food and beverage orders and providing necessary pool amenities courteously and efficiently.
Assist in preparation of the pool deck for service and maintaining cleanliness at all times while ensuring the Hotel’s standards of service.
Collect and process F&B guest check payments and performing closing reconciliation.
ESSENTIAL FUNCTIONS 1.
Maintain cleanliness, sanitation, and organization of assigned work areas at all times.
2.
Make available a safe, clean, and relaxing environment to the guest 3.
Provide guests with poolside towels and chair services 4.
Provide guest with chosen amenities throughout the day 5.
Provide a safe swimming environment for both children and adults through attentive supervision 6.
Provide maintenance for the care and cleaning of pool equipment 7.
Maintain complete knowledge of: a.
Table/seat/station numbers, room capacity, hours of operation, proper table set ups, and dress code of the restaurant.
b.
All liquor brands, beers, and non-alcoholic selections; correct glassware and garnishes in the restaurant.
c.
Particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
d.
All menu items, prices, preparations, method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, garnish and method of preparation.
8.
Take guests’ food & beverage orders, utilizing suggestive selling techniques; serve food and beverage to guests.
9.
Input order into POS system and ensure transmission of beverage order is verified at the bar.
10.
Retrieve all food and beverages items and serve to the guest.
11.
Perform proper check settlement procedures.
12.
Report tips at the end of the assigned shift.
13.
Complete opening side duties as assigned.
14.
Complete closing side duties as assigned.
15.
Pick up all empty glassware or beverages and towels from poolside 16.
Thank guest and invite them to return.
17.
Perform all other duties as may be required or assigned.
SUPERVISORY REQUIREMENTS Reports To: Food & Beverage Manager, F&B Assistant Manager Supervises: None EDUCATION/EXPERIENCE • Minimum one (1) year prior experience as a Restaurant Server in a comparable environment required.
• High school diploma or equivalent vocational training certificate.
• Prior culinary and guest relations training preferred.
• Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.
LICENSES/CERTIFICATIONS • Tuberculosis (TB) Clearance.
• Liquor Commission Card and certification from alcohol awareness program required to serve alcoholic beverages.
Must be of legal age in the County of Honolulu to serve alcoholic beverages.
• Certification of previous training in liquor, wine and food service preferred.
• Advanced Lifesaving, Lifeguard Training or USLA, CPR, and First Aid.
KNOWLEDGE, SKILLS, & ABILITIES • Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task, prioritize, organize and follow-up.
• Ability to maintain positive guest relations at all times.
• Knowledge and ability to access and input information into P.
O.
S.
• Must have knowledge of and strictly abide by state liquor regulations.
PHYSICAL DEMANDS The physical demands and work environment characteristics described 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.
• Ability to transport food & beverage orders (approx.
15-45 lbs.
) to and from the kitchen.
• Ability to carry/lift up to 50 lbs.
• Ability to stand/walk for up to 8 hours throughout work shift.
• Ability to reach up to 6 feet.
• Maintain stationary position for ½ to 1 hour throughout work shift.
WORK ENVIRONMENT • Indoor, outdoor, non-air-conditioned environment.
• Exposure to hot, humid conditions including kitchen area.
• Variable noise levels.