Rooftop Server (Seasonal)

Arlo NoMad•New York, NY

1d•$12•Onsite

About The Position

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. This position will follow the rooftop season of April 6th - September 15th.

Requirements

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

Responsibilities

Always treat guests with courtesy and respect in a variety of situations.
Practice Honesty & Integrity.
Maintain open communication with Managers and all other departments
Complete all opening duties as assigned.
Be mindful of the importance of personal hygiene and grooming
Adhere to hotel Health and Safety guidelines
Participate in pre-shift
Showcase ability to work under pressure and in a fast-paced environment
Immediately report any accident and or incident which may occur while at work.
Acknowledge guest with eye contact
Use guest name whenever possible
Report all guest concerns to management in a timely manner
Take guest’s food and beverage orders, utilize salesmanship techniques, and make appropriate recommendations.
Always read your guests when making suggestions.
Accurately input orders into POS system.
Document all orders on a server dupe pad as a back-up record in case the POS system is ever inoperative.
Retrieve all beverages from the service bar and serve promptly.
All beverages are ideally served from the right and to the right of the guest.
Open all wine and champagne bottles using proper wine service techniques.
Anticipate guest is needs and respond promptly.
Acknowledge all guests regardless of whether they are in your station.
Interact in courteous and professional manner with guests, supervisors, and co-workers.
Always make guests feel you are on their side by apologizing and being proactive in resolving guest complaints.
Alert management to any and all issues that arise at a table.
Monitor and maintain cleanliness, sanitation, and organization of all service areas.
Retrieve bread from the kitchen, stock the bread drawers, and monitor quality and consistency throughout the night.
Prep butter/spread according to pars.
Deliver bread to all tables after the order has been taken.
Keep the linen storage areas clean and stocked.
Clear each course promptly.
Clear all guests’ plates at once, unless otherwise indicated (napkin on plate, plate pushed away, etc.).
Properly mark all tables for each course before delivery of food to the table.
Clear each course promptly using clearing guidelines outlined in the sequence of service.
Continuously review menu items, and keep up-to-date with all changes.
Use daily shift notes as your guide.
Alert management to great guests, big spenders, and anyone else you think wants extra attention.
Alert chef to all allergies.
Alert food runners to all position changes.
Ensure accuracy of guest checks and promptly process payments.
Complete end of night closing check out.
Complete running side-work throughout the evening as assigned.
Notify management to any pertinent information related to the shift.
Clock in and out for each shift.
Notify a manager if you are unable to do so.
Follow all responsible alcohol practices.
Card all guests who appear under the age of 40 and never serve alcohol to an intoxicated guest.
Follow all Health Department “best practices” notes that are found in each service station.
Properly stock all plates, silverware, and condiments to par according to restaurant standards.
Communicate any supply shortages to management.
Deliver food to the table accurately, effectively, and with grace.
Announce the item you are delivering to the guest. For example, “Harold’s Special Pork Chop”
Be prepared to answer any questions the guest may have.
Be able to accurately and enthusiastically describe all menu items and their ingredients.
Know all front of house and kitchen etiquette procedures.
Work with chef to update the kitchen on table status and course readiness.
Anticipate guests needs, respond promptly, and acknowledge all guests.
Make sure guests have everything they need before leaving the table.
Interact in a courteous and professional manner with guests, supervisors, and co-workers.
Monitor and maintain cleanliness, sanitation, and organization of the line, dining room floors, and paths of service.
Properly stock all plates, silverware, and condiments to par according to restaurant standards.
Communicate any supply shortages to management.
Clear and re-set tables with attention to detail according to restaurant standards
Complete extra cleaning projects as assigned.
Complete end of night closing side-work as per restaurant standards.
Complete all opening duties as assigned